Ingredients

• 1/2 cup quinoa
• 1 1/2 cups vegetable broth, homemade
• 1 cup onion, finely chopped
• 1/4 cup of grated carrot
• 5 garlic cloves, minced
• 2 cups cooked kidney beans
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1/4 cup flat leaf parsley, chopped
• cooking spray

Instructions

1. Stir the quinoa andthe broth in a small sauce pan. Bring to a boil, cover, reduce the heat to medium low and simmer for 20 minutes or until all liquid is absorbed. (this should yield 1 1/2 cups of quinoa). While the quinoa is cooking, heat a nonstick skillet and with cooking spray. Saute the onions and carrots for about 5 minutes. Add the garlic and saute for an additional 30 seconds. Mash 3/4 cup of the kidney beans. Combine the mashed beans, onion mixture, parsley and 3/4 cups of the quinoa. Transfer the mixture to a food processor and pulse until smooth. Transfer the pulsed mixture to a bowl and add the remaining ingredients, including the seasoning. Blend well, allow to cool, if needed. Form into patties, and place them on a baking sheet, cover and refrigerate for at least an hour so they can firm up. Preheat the oven to 350 and coat a baking sheet generously with cooking spray. Place the patties on the prepared baking sheet and bake for 20-30 minutes or until the patties are crisp. Gently flip the patties and bake for an additional 20 minutes. Serve with buns if desired.