INGREDIENTS:

1/2 CUP UNCOOKED QUINOA

1 CARROT, DICED

4 SCALLIONS, SLICED

2 CLOVES GARLIC

15 OUNCES CAN BLACK BEANS, DRAINED AND RINSED

1/4 CUP ITALIAN SEASONED DRIED BREADCRUMBS

1 LARGE EGG, LIGHTLY BEATEN

1 TABLESPOON GROUND CUMIN

1 TEASPOON SALT TEASPOON PEPPER

2 TABLESPOONS OLIVE OIL

DIRECTIONS:

IN A SMALL POT, BRING 3/4 CUP WATER TO A BOIL.

ADD QUINOA, COVER, AND REDUCE HEAT TO LOW.

COOK UNTIL LIQUID IS ABSORBED, 12 TO 14 MINUTES.

SET ASIDE.

IN A FOOD PROCESSOR, PULSE CARROT UNTIL FINELY CHOPPED.

ADD COOKED QUINOA, SCALLIONS, GARLIC, BEANS, BREADCRUMBS, EGG, CUMIN, SALT, AND PEPPER.

PULSE UNTIL COMBINED BUT STILL SLIGHTLY CHUNKY.

FORM MIXTURE INTO FOUR PATTIES.

IN A LARGE NONSTICK SKILLET, HEAT OIL OVER MEDIUM.

COOK BURGERS UNTIL BROWNED, ABOUT 8 MINUTES PER SIDE.