Easy for Entertaining
Quinoa Patties with Arugula-Tomato Salad
Roasted Garlic Carrots
Ingredients
- 1 cup quinoa
- 1 Tbsp flaxseed meal
- 2½ Tbsp water
- 1 (15-oz) can black beans, drained and rinsed
- 6 green onions, chopped
- 1 tsp salt, divided
- ½ tsp ground cumin
- ¼ cup olive oil, divided
- 1 (5-oz) pkg arugula
- 1 pint grape tomatoes, halved
- ¼ cup chopped fresh cilantro (or use fresh parsley or basil)
- 2 Tbsp fresh lime juice
Instructions
- Cook quinoa according to package directions.
- Stir together flaxseed meal and water, and let stand 5 minutes to thicken.
- Mash beans into a thick paste in a bowl. Mix in flaxseed mixture, green onions, cooked quinoa, ¾ tsp salt, and cumin. Shape into 6 patties.
- Cook patties, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 5 minutes per side or until golden brown.
- Combine arugula and tomatoes. Whisk together 2 Tbsp oil, cilantro, lime juice, and ¼ tsp salt; drizzle over arugula mixture. Toss. Serve with patties.
Side Dish Ingredients
- ½ (16-oz) pkg carrots, cut into 3-inch sticks
- 1 clove garlic, minced
- 1 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Combine all ingredients on a rimmed baking sheet. Arrange in a single layer. Bake 25 minutes or until browned, turning once halfway through.
Vegan Meal Plan
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