Baked Bean Quinoa Crumble

This is the second time I attempted to make this recipe, but it’s not what I originally made, so don’t hate me if I post something similar again. Don’t you hate when you forget how you made something and then realize it half way through making it? Ah well.

I was aiming for a bean quinoa burgers when I first made this, but the burgers just wouldn’t form. What else could I do but bake it! I used a large rectangle glass baking dish, ask me the size in the comments, I’m seriously too tired to go check. It worked just dandy. After mixing everything together I patted the mixture down into the dish with my hands. I felt like I was making brownies of sorts. After everything baked I even cut the final result like brownies. Who needs circle burgers? I have square burgers, square burgers are cool. (I have been watching too much Doctor Who.)

What I love about this recipe is that I’ve used it as: pasta ‘meat’, taco ‘meat’, salad topping, as a side on its own, and it’s freaking amazing on nachos. I know two people specifically who are fiends like me when it comes to nachos. Let’s face it – nachos are pretty awesome to have with a beer.

1-quinoa bean burger 2

2-Quinoa bean burger


As you can see I added a salad and rice with the ‘crumble’. Easy to eat on its own and full of good protein. Tomorrow’s post will feature the salad. This is the salad I’m going to make all summer – it’s freaking fantastic and I am slightly addicted to it.

quinoa crumble with salad


Here’s how I made this bean quinoa crumble:

2 cups of cooked beans
2 cups of cooked quinoa
1/4 cup flax seed
1/4 cup nutritional yeast
2 tbsp minced garlic
2 tbsp molasses
1 tbsp BBQ sauce
3 tsp chia seed
2 tsp oregano (dried)
2 tsp onion powder
1 tsp gluten free soy sauce
1/2 tsp chipotle
1/2 tsp chili powder
1/2 tsp paprika

Mix everything in a food processor until fully integrated. Grease baking glass with coconut oil – it will not flavour the food. Pat in mixture with your hands and make it even. Bake at 400 for 30 minutes. I cut mine into squares like when you make brownies. Cool for 20 minutes. These will store for a week and freeze for at least a month. They’re amazing on the budget as they are so many options for use. I highly recommend making some ahead of time and just using it throughout the week. Sure saves time with cooking when everything is done and meals just have to be assembled.

Happy eating!



Filed under celiac, gluten free, gluten free meals, Meals, vegan

2 Responses to Baked Bean Quinoa Crumble

  1. I am looking forward to giving this a try. It looks like a recipe that I could actually attempt! Thanks for sharing it!

    • aireater

      You’re welcome Becky! It is pretty easy and frankly I don’t want to make complicated things either – just simple and tasty. Let me know how it turns out!

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