Veggie Quinoa Burgers - cooking recipe

Ingredients

1/2 cup quinoa
1 cup water
2 teaspoons olive oil
4 carrots, peeled and minced
2 stalks celery, minced
1/2 red bell pepper, minced
1 onion, minced
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
2 cups minced fresh mushrooms
1 (19 ounce) can kidney beans, rinsed and drained
1/2 bunch fresh dill, chopped
2 cups chopped fresh spinach
1 egg (optional)
1/2 cup dry bread crumbs
2 tablespoons sesame oil
4 slices shredded mozzarella cheese
salt and ground black pepper to taste
1 tablespoon olive oil

Preparation

Preheat an outdoor grill for high heat and lightly oil the grate.
Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes; Remove from heat and set aside to cool.
Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool.
Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
Brush the 1 tablespoon olive oil evenly both sides of each patty.
Arrange the patties into a large baking dish.
Grill on preheated grill until hot in the center, 7 to 8 minutes per side.