QUINOA VEGGIE BURGERS (gluten-free)

Ingredients A: 
1 c quinoa, rinsed*
1/2 c long grain brown rice 
1 c chopped red onions
3 cloves garlic, finely chopped
2 T ground cumin
1 T ground coriander
1 t sea salt
1/4 t fresh ground pepper
3 c water

Ingredients B: 
2 c carrots, shredded 
1 c broccoli stem, peeled and shredded 
1 c dark green leafy greens (eg. kale, spinach, beet greens) chopped finely
2 T ground flax seeds (flax meal)

1/4- 1/2 c chickpea flour

Directions: 
Put the ingredients in list A in a rice cooker and turn on!  Meanwhile, prepare the ingredients in list B (except the flour), put them in a large bowl and mix together.  

When Ingredients A are cooked add them to the bowl of shredded veggies and mix well.  Add 1/4 cup chickpea flour and stir.  Cover and put the mixture in the fridge for 1/2 hour.   

Form balls that are about 6 cm in diameter.  If the ingredients are not forming a ball add some more flour.  Flatten the balls to about 1 cm thick patties.  

Heat a cast iron pan over medium low heat.  Add a small amount of coconut oil.  When hot fry the patties turning when brown.  Serve with tomatoes, mushrooms, pepperocini, hummus and buns for burgers or tortillas for wraps.  

*http://www.3fatchicks.com/5-health-benefits-of-quinoa/