Black Bean Burger and Quinoa Salad with Basil-Lemon Vinaigrette

Friday night means date night.  But it doesn't mean you have to go out and spend a ton of money on dinner.  With just a few ingredients, you can make a vegetarian meal that even the biggest meat lover (aka Brian) will enjoy.  


Best Black Bean Burger (4 servings)


Ingredients

• 2 slices of bread, torn into pieces (any bread you have on hand.  I prefer wheat.)
• 3 tablespoons olive oil, divided
• 2 teaspoons chopped garlic
• 1 (15.25-ounce) can black beans, rinsed and drained
• 1/2 cup of chopped onion
• 1/2 cup of chopped carrot
• 1 teaspoon grated lime rind
• 3/4 teaspoon chili powder
• 1/2 teaspoon chopped fresh basil (you can substitute oregano, parsley, or cilantro)
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten

Instructions

1. Place bread in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.

2. Heat 1 tablespoon oil and cook chopped onion and carrot until tender.

• 3. Combine 1 tablespoon oil, garlic, cooked onions/carrots and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.  Don't be alarmed!  The patties will be very moist and sticky, but they firm up when you cook them.
• 4. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over (don't worry if they don't flip perfectly; cook 4 minutes or until bottom edges are done.

Quinoa Salad with Basil-Lemon Vinaigrette

Ingredients 

• • 1 1/2 cups uncooked quinoa
  • 3 cups vegetable broth 
  • 3 tablespoons olive oil, divided
  • 1 1/4 teaspoons salt, divided
  • 1 cup chopped fresh basil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • 2 teaspoons grated lemon rind
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1/2 cup sliced green onions
  • 1/2 cup chopped carrot
  • 1/2 cup of onion
  
  
  Instructions
  Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.

• Heat 1 tablespoon of oil and cook onion and carrot until tender.
• Make the dressing: combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 4 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa, chopped scallion, cooked carrots and onions.
• Stir gently to combine. Store, covered, in refrigerator until ready to serve.  

This is a great make ahead dish (i.e. Sunday make a big batch and you have a great addition to your lunches for the week), great side dish, or a great dish to bring to a party.  You can add other veggies such as asparagus, zucchini, corn, and edamame.  Adding grilled shrimp or chicken would be a great meal as well.  Adjust this dish to your liking!  It makes around 8 servings.  The vinaigrette really makes this dish pop and adds such light flavor to a healthy meal.