this is a photo of black bean and quinoa cakes with shrimp and spinach chimichurri

Black Bean and Quinoa Cakes with Shrimp and Spinach Chimichurri


I know the recipe title black bean and quinoa cakes with shrimp and spinach chimichurri is long – but holy balls – this recipe is so good!

The base of this recipe is again my friend Nicole’s black bean and quinoa burger mix.  Her recipe makes 6 burgers, but I use the filling for so many things.

Yesterday for lunch I had some cilantro that was about to go bad, so I decided to make black bean and quinoa cakes out of the filling, top it with shrimp and this spinach chimichurri.

Since I added chipotle pepper to the chimichurri, I lost a bit of the vibrance that the sauce typically has.  So I decided to add fresh baby spinach and that was the best idea evah!  Promise you won’t taste it.  This sauce is bright, slightly spicy, herby and I literally want to put it on everything.

this is a photo of spinach chimichurri sauce in a jar

I recently bought a bag of this Oishii shrimp from Marinano’s and am in love with this shrimp.  It’s U-12, which means they are big – 12 shrimp per pound.  The bag costs $10, so it’s only $2.50 a serving, and seriously tastes like lobster. 

this is a photo of Oishii frozen shrimp

this is a photo of black bean cakes with shrimp and spinach chimichurri

Black Bean and Quinoa Cakes with Shrimp and Spinach Chimichurri

Yield:
1

Prep Time:
5 minutes

Cook Time:
5 minutes

Total Time:
10 minutes

My friend Nicole’s black bean and quinoa burger mix (link in notes) morphed into these black bean and quinoa cakes with shrimp and spinach chimichurri – this sauce is so good I want to put it on everything!

Ingredients

  • For the black bean cakes:
  • 3/4 cup of the black bean and quinoa mix
  • 1/4 cup Panko bread crumbs
  • For the shrimp:
  • 3 ounces shrimp
  • salt and pepper
  • For the chimichurri sauce:
  • 1 cup cilantro (I used leaves and stems)
  • 6 cloves roasted garlic
  • 1 tablespoon Italian dressing
  • 1 chipotle pepper
  • 3 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 cup grapeseed oil
  • 1 cup spinach

Instructions

  1. Mix the black bean mixture with the panko bread crumbs. Shape into three patties and freeze for 15 minutes.
  2. Salt and pepper the shrimp, and pan fry in avocado oil spray until just cooked through – about 4 to 4 minutes depending on the size of the shrimp.
  3. In a food processor or blender, blend the chimichurri sauce until completely smooth – this may take a couple minutes with the cilantro stems and spinach.
  4. Heat skillet with avocado oil spray over medium heat. Put the frozen patties in the skillet and cook for 5 minutes a side – do not flip before the 5 minutes otherwise they will fall apart.
  5. To plate: place cooked patties on the plate, top with shrimp and drizzle with the spinach chimichurri sauce.

Notes

I used 1/6 of the black bean and quinoa burger filling for this recipe. On #teampurple one serving is zero points, on #teamblue it’s 2 points and on #teamgreen it’s 4 points. The shrimp is zero on purple and 1 point on blue and green. The chimichurri sauce is 2 points for 2 teaspoons on all plans.

The link to Nicole’s black bean quinoa burger can be found here.


Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Side note:  make sure not to skip the part about freezing the patties before cooking – that way they will stick together and you’ll get this amazing crust.  So good!

this is a photo of a black bean and quinoa patty

Another sauce that I haven’t made in a while that I want to put over everything?  This butternut squash queso – it’s a lighter version of my friend Jessica’s recipe.

Are you a fan of chimichurri?  Let me know if you try this!






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