These are easy, tasty, protein-packed veggie burgers. Pre-cook your quinoa to save time and you’ll whip these up in less than a half-hour.  Freeze your leftovers for a quick lunch or dinner option. Delicious topped with hummus or curry mayo.

Ingredients:

3/4 c slow-cook rolled oats, divided

1 can 14 oz/398 mL) or 1.5 cups cooked black beans, rinsed and drained

1 egg

2 tbsp low-sodium soy or tamari sauce

1 tbsp tahini

2 cloves garlic, crushed

2 tsp ground cumin

3/4 tsp chili powder

1/4 tsp cinnamon

1/4 tsp sea salt

1.5 c cooked quinoa

1 c mashed cooked sweet potato

2 green onions, chopped (white and green parts)

1/2 c packed fresh cilantro, chopped

1-2 tsp olive or coconut oil

To make:

Grind 1/2 c of the oats to a coarse flour in a food processor, transfer to a bowl and set aside. 

Combine beans, egg, soy sauce, tahini, garlic, cumin, chili, cinnamon, and salt in a food processor or blender and pulse until just combined into a chunky mixture. (You should...