Quinoa Kidney Bean Burger

• 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

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.

quinoa, vegetable broth, onion, carrot, garlic, kidney beans, chili powder, cumin, paprika, cayenne pepper, flat leaf parsley, cooking spray

Taken from www.food.com/recipe/quinoa-kidney-bean-burger-502485 (may not work)