Quinoa Veggie Burger

• 1 cup water
• 1/2 cup red quinoa
• 1 tablespoon oil (of your choice)
• 1 cup onion, diced
• 2 cups mushrooms, finely chopped
• 1 garlic clove, minced
• 1 teaspoon italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 3 tablespoons cornstarch
• 1/2 cup whole pecans, toasted and finely chopped
• 1 tablespoon gluten-free soy sauce
• 2/3 cup gluten-free fat-free cheddar cheese
• 1/3 cup gluten-free quick-cooking rolled oats

1. Combine water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer, then cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
2. To toast pecans; place whole nuts on a baking sheet and bake at 350u0b0F, for 7 to 9 minutes (stirring once).
3. Saute onions in oil until softened. Add mushrooms, garlic, and spices/seasonings, stirring until the mushrooms are tender, about 5 minutes. Set aside to cool slightly.
4. In a bowl, beat egg then add in the cooled quinoa, mushroom mixture, and the remaining ingredients. Stir until combined. Scoop 1/2cup of the mixture and form into a ball, and place on a greased baking sheet. Gently press down until you get the desired thickness. Bake at 350u0b0F for 30 minutes.

water, red quinoa, oil, onion, mushrooms, garlic, italian seasoning, salt, pepper, egg, cornstarch, pecans, soy sauce, cheddar cheese, oats

Taken from www.food.com/recipe/quinoa-veggie-burger-521875 (may not work)