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/

VEGGIE BLACK BEAN CHIPOTLE BURGERS

Ingredients:
2 c cooked black beans
1 c cooked short grain brown rice
1 onion, chopped small
3 large garlic cloves, minced
1 tsp chili powder
2 tsp cumin seeds
1/2 -1 tsp sea salt
1/4 c hemp seeds
1/4 c oat flakes
1/4 c flax meal
1/2 c coarsely ground oats
2 T almond butter or ground almonds
1 c finely shredded carrot
1-3 tsp chipotle puree

Directions: 
Dry roast cumin seeds.  Coarsely grind the oats in the blender.  Put all the ingredients together in a large bowl.  Mix well using a potato masher to help blend it a bit.  Cover the mixture and put in the fridge for at least an hour.  Form patties.  If the mixture is too dry add a bit of water (1 T at a time).  Fry on medium-low heat turning when brown.  
Serve with a roasted or barbecued portobello mushroom and miso gravy.