Ingredients
- ½ tablespoon RawSpiceBar's Jerk Seasoning
- ½ cup quinoa
- 1 cup vegetable broth
- 1 onion - peeled and quartered
- 3 cloves garlic
- 1 16-ounce can black beans
- 1 habañero - deseeded, minced
- ¼ cup rolled oats
- 1 lime - juice
- 2 tablespoons molasses
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger - minced, 1-inch piece
- 1 teaspoon kosher salt - or to taste
- vegetable oil
- RawSpiceBar's Scotch Bonnet Chili Salt - to taste
- onions, cabbage, tomatoes or salsa - for serving
Instructions
Cook the quinoa
- Rinse the quinoa in cold water.
- Bring the vegetable broth to a boil in a saucepan over high heat.
- Add quinoa to boiling broth, lower heat to a simmer, and cover. Cook for 15-20 minutes until done.
Process
- Place and garlic in a food processor and pulse.
- Add beans, habañero, oats, lime juice, molasses, soy sauce, ginger, jerk seasoning, and salt and pulse until well-mixed.
- Fold quinoa into the mixture.
Form patties and cook
- In a large skillet over medium-high heat, add oil.
- Shape mixture into 4-6 patties and add to skillet, working in batches as needed.
- Cook until the patties are browned, about 5 minutes per side.
Assemble and serve
- Top with Scotch Bonnet Chili Salt, onions, cabbage, and tomato or salsa and serve.