Recipe

🌱Butternut Squash, Pinto Bean, & Quinoa Patties (gluten-f

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🌱Butternut Squash, Pinto Bean, & Quinoa patties (gluten-free, + oil-free option)🌱

By @cookingforpeanuts

Recipe:

Cook 1/2 cup quinoa as per packet directions. (Usually for 1/2 cup, you would simmer in 1 cup water for 15 minutes.) ✅Heat 2 teaspoons olive oil or broth in a large skillet over medium-high heat. ✅Cook 1 chopped onion until translucent, about 5 minutes. ✅Add 3 minced cloves garlic and cook for 30 seconds more. ✅Add 1-1/2 cups (about 1/2 of one packet) frozen squash and cook until just tender, 2 to 3 minutes. ✅Add 1-1/2 teaspoons ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon cayenne, and 1/2 teaspoon salt. ✅Cook for another 30 seconds. ✅Transfer the squash mixture to a large bowl. ✅Roughly mash one 15 ounce can of pinto beans (rinsed and drained). ✅Add the mashed beans to the bowl with the squash, plus 1/2 cup of the cooked quinoa. ✅Stir the ingredients to combine. ✅Allow the mixture to cool before forming about 6 patties. ✅OPTIONAL: spray patties lightly with cooking oil, or brown both sides with a little oil in non- stick pan before baking.✅Bake patties on a non-stick baking sheet at 400F until browned, 20-25 minutes, flipping half way. ✅Allow patties to sit for a few minutes to firm up.
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