Friday, June 14, 2013

In The Kitchen - Black Bean Quinoa Cakes w/ Roasted Shrimp

black bean quinoa cakes w/ roasted shrimp recipe

I've been playing around making quinoa cakes since I had so much fun creating the Quinoa Cannellini Bean Cakes w/ Roasted Eggplant, Tomatoes & Balsamic Vinegar for Fabio Viviani's recipe challenge.  I decided to make a southwestern version with black beans and top it with roasted shrimp and yogurt sauce.

This recipe is incredibly easy and fun to make.  It's a lot like making meatballs and I used my hamburger press again to make the quinoa patties.  There really are endless ingredient combinations that could be created.  Hope you enjoy making (and eating) this as much as I did!

Black Bean Quinoa Cakes w/ Roasted Shrimp

Recipe by Laura Ashman Jolna
Makes:  6 quinoa cakes

  • 3/4 cup quinoa
  • 1-1/2 cups chicken stock (pref low sodium)
  • 15 oz can black beans
  • 1 small red onion, minced fine
  • Roasted baby carrots, diced  (approx 1/2 cup)
  • Roasted zucchini, diced (approx 1/2 cup)
  • 1/2 cup bread crumbs 
  • 1 egg
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp paprika (I used smoked paprika)
  • 1 Tbsp fresh cilantro, chopped
  • 1/4 - 1/2 tsp black pepper
  • 1/4 - 1/2 tsp salt
  • Olive Oil (I used Cilantro & Roasted Onion Olive Oil from The Olive Vineyard )
  • 18 med - large shrimp
  • 1/2 cup Greek yogurt
  • 2 limes
  • fresh cilantro, chopped
  • Cook quinoa in chicken stock according to directions (approx 15 min).
  • Roast baby carrots at 425 degrees for 30-45 minutes or until tender.
  • Roast baby zucchini at 425 degrees for 15-20 minutes or until tender.
  • Preheat oven to 400 degrees.  Slightly mash black beans in bowl;  add quinoa and rest of ingredients through salt.  Mix with hands or potato masher until combined.  Make patties using hamburger patti press or other mold.
  • Bake on lightly oiled baking sheet for 10 minutes on each side (I used the cilantro & roasted onion olive oil to give more flavor).
  • For Shrimp:  Marinade for 20 min in olive oil, juice of lime, cilantro, salt and pepper.  Roast at 400 degrees for 8-10 minutes, just until pink, firm and cooked through.
  • For yogurt topping:  Whisk together greek yogurt, juice of 1/2 lime, cilantro, salt & pepper to taste.
  • Top quinoa black bean cakes w/ roasted roasted shrimp (3 each).  Add a dollop of yogurt sauce and sprinkle with fresh cilantro.

  • I roast all my vegetables in my toaster oven.  It's quick and I can set the timer and forget about them!
  • I use a hamburger press mold that's available at  

Buon Appetito!

*  See previous recipe for Quinoa Cannellini Bean Cakes w/ Roasted Eggplant, Tomatoes & Balsamic Vinegar

Images via:  Bella Bella Vita

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