Quinoa and Bean Sloppy Joes
Here’s a vegan burger-style meal made simpler by the fact that you need not even shape and flip patties. Pinto beans and quinoa team up to make a tasty high-protein sloppy joe filling. Serve with baked potatoes or sweet potatoes, fresh corn on the cob, one of our potato salads or any of the tasty slaws in A Slew of Slaws. It’s particularly good with Cabbage, Apple, and Raisin Slaw (pictured, on the side of the sloppy joes. Photos by Hannah Kaminsky.
Serves: 4 to 6
- 1/2 cup raw quinoa, rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1/2 medium green bell pepper, finely diced
- 15- to 16-ounce can pinto, pink, or red beans,
drained, rinsed, and coarsely mashed (or 1 1/2 cups cooked)
- 1 cup tomato sauce
- 1 medium tomato, finely diced
- 1 tablespoon reduced-sodium soy sauce or tamari
- 1 teaspoon agave nectar or natural granulated sugar
- 1 teaspoon chili powder, or more, to taste
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 cup minced fresh cilantro, plus more for topping, optional
- Shredded lettuce, baby spinach leaves, or green sprouts
- 6 whole grain rolls, English muffins, or mini-pitas
Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
Heat the oil in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
Add the remaining ingredients except the last two, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomatoey flavors.
For each serving, spoon some of the filling onto the bottoms of whole-grain rolls and cover with the tops. Or, you can serve these open face.
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