Black Quinoa Garden Sandwich

A fiber-rich, mineral-dense sandwich that supports clean energy,
steady blood sugar, and digestive strength while delivering plant-based amino acids and healthy fats for hormonal and cellular balance.

Black Quinoa Garden Sandwich | Naked Food Magazine

A vibrant black-quinoa veggie sandwich layered with roasted peppers, cucumber, sprouts, and creamy avocado. Whole-food, oil-free, fiber-rich, and deeply nourishing — a satisfying plant-powered entrée.

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Black Quinoa Garden Sandwich

Recipe by: The Naked Food Chefs

Yield: 2 servings

Ingredients (organic, non-GMO)

Sandwich

• 4 slices whole-grain or sprouted bread

• 1 cup cooked black quinoa

• 1 roasted red bell pepper, sliced

• 1 roasted yellow/orange bell pepper, sliced

• ½ avocado, mashed

• 1 small cucumber, thinly sliced

• 1 cup fresh sprouts (sunflower sprouts or microgreens)

• 1 small tomato, sliced (optional)

• Fresh lemon juice, to taste

Patty Binder (no oil)

• 1 tbsp ground flaxseed

• 2 tbsp water

• Pinch dried oregano

• Pinch dried thyme

• Black pepper to taste

• Sea salt substitute (optional)

Method

1. Mix cooked quinoa with flaxseed, water, oregano, thyme, and pepper.

2. Form mixture into 2 patties and let set for 5 minutes.

3. Warm patties in a skillet on low heat or bake at 375°F (190°C) for 10–12 minutes to firm.

4. Toast bread if desired.

5. Layer avocado, cucumber, quinoa patty, roasted peppers, sprouts, and tomato.

6. Squeeze lemon juice over layers and close the sandwich.

7. Slice and enjoy fresh.

Chef Notes

• Swap quinoa patties for baked chickpea patties if preferred.

• Add fresh basil or arugula for a peppery flavor.

• Sprouted bread or seeded sourdough works beautifully.

• Make it a bowl version by serving over greens with lemon and tahini.

• Prep extra patties and freeze — they're great in salads or wraps.

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