- 1/2 yellow onion finely diced
- 1 tbsp olive oil
- 3 cups cooked quinoa
- 3 eggs
- 1/4 cup heavy cream
- 1 15 oz. can black beans (or 2 cups home cooked beans) drained and rinsed
- 1 4 oz. can diced green chiles
- 1/2 cup diced red bell pepper
- 2 tbsp cilantro or parsley leaves finely minced
- 1/2 tsp salt
- a few grinds of black pepper
- a sprinkle of cayenne pepper
Toppings: lettuce, cilantro leaves, avocado slices, sour cream, lemon or lime wedges
Preheat oven to 400°F. Prepare a loaf pan by buttering the short sides. Drape a sheet of parchment paper (cut to fit) into the pan, leaving an inch overhang on each of the long sides.
Heat olive oil in small frying pan then add onion and cook until softened, about 5 minutes.
Crack eggs into a medium sized bowl and whisk together with cream. Add quinoa, black beans, chiles, diced red pepper, cilantro or parsley and seasonings. Stir gently to combine and pour into prepared pan. Bake 25 - 30 minutes, until top has a golden crust and a knife inserted into the middle comes out clean. Let cool 10 minutes, then remove from pan by lifting by the parchment. Cut in inch-thick slices and serve warm or at room temperature with lettuce, cilantro, avocado, sour cream, and wedges of lemon or lime.
Recipe Notes / Tips
- Cook quinoa: rinse with water to remove the saponin, a natural coating on quinoa grains, and cook in a rice cooker—ratio to water is 1:2
- Refrigerate leftovers—lower the remainder right back into the loaf pan using the parchment paper. Cover with plastic wrap—this keeps well 3 or 4 days.
- Reheat loaf for 10 minutes in a 350° oven or warm individual slices on a griddle or frying pan
- If you're packing a slice for lunch, include an ice pack to keep it chilled