INGREDIENTS
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2 cups cooked quinoa
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1 cup black beans, drained and rinsed
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4 large eggs, beaten or 4 flax eggs (4 tablespoons ground flax sets +1/2 cup water)
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1 cup fresh salsa
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1 ounce cheddar cheese, grated (or Daiya)
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2 cloves garlic, minced
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1 cup gluten free breadcrumbs (see above)
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1 teaspoon cumin
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1/4 teaspoon chipotle chili powder
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1/2 teaspoon sea salt
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1 tablespoon coconut oil
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For Serving: Avocado, Salsa, Spicy Yogurt Spread