Menu Monday

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My Third and final college girl moved home over the weekend! We are so excited to have her back home while she finishes up her college internship next fall. So we are back to a house of five – which means lots of help in the kitchen! Lots of planning, cooking and leftovers will help get us through a busy summer of sharing cars, chores and space!

Monday – chicken Stir Fry

Tuesday – Quinoa Black Bean Burgers

Wednesday – Wild Rice Meatballs with spaghetti squash and marinara

Here is one of our family favorites. This makes a lot of burgers and they reheat for leftovers nicely. Serve on a bun or wrap in lettuce! Also makes a great salad topper for lunch on day two, or three!

Spicy Quinoa and Black Bean Burgers

1 1/2 cups cooked quinoa

2 (15 oz) cans black beans, drained and rinsed

2 carrots, peeled and finely diced

1/2 diced onion

3 cloves garlic, minced fine

2 t. paprika

2 t. ground cumin

2 t. dried oregano

1 t. salt

1/4 t. cayenne pepper

1/2 t. black pepper

1 egg, lightly beaten

3 T. ketchup

2 t. soy sauce

2 t. siracha sauce

1 1/2 c. panko breadcrumbs or almond flour

In a large bowl place beans, paprika, cumin, oregano, salt, cayenne and black pepper. stir to combine. set aside. whisk together ketchup, soy sauce and sriracha in a small bowl.

Saute carrots, onion and garlic in a skillet until lightly browned and soft. Add to the beans and mash with a fork. Add the quinoa, ketchup mixture and egg. Stir to combine. Add the panko and mix everything. cover and refrigerate at least an hour, or overnight.

Heat a skillet with coconut or olive oil and shape mixture into patties. Cook until darkened and browned on both sides.

10 regular size burgers or 16 – 18 sliders.


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Sharon Schneider

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