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Ingredients
  • ¼ cup uncooked quinoa rinsed (or ¾ cup cooked)
  • ½ cup vegetable broth or water
  • 1 (15-ounce) can black beans drained, and rinsed
  • ⅓ cup sun-dried tomatoes finely chopped (jarred, preserved in oil)
  • ⅓ cup breadcrumbs or almond flour, or gluten-free breadcrumbs
  • 3 ounces tomato paste or vegan Thai red curry paste
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon black pepper
  • Salt to taste
  • ¼ cup chopped cilantro or parsley (optional)
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