Quinoa Veggie Burger - cooking recipe

Ingredients

1 cup water
1/2 cup red quinoa
1 tablespoon oil (of your choice)
1 cup onion, diced
2 cups mushrooms, finely chopped
1 garlic clove, minced
1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
3 tablespoons cornstarch
1/2 cup whole pecans, toasted and finely chopped
1 tablespoon gluten-free soy sauce
2/3 cup gluten-free fat-free cheddar cheese
1/3 cup gluten-free quick-cooking rolled oats

Preparation

Combine water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer, then cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
To toast pecans; place whole nuts on a baking sheet and bake at 350\u00b0F, for 7 to 9 minutes (stirring once).
Saute onions in oil until softened. Add mushrooms, garlic, and spices/seasonings, stirring until the mushrooms are tender, about 5 minutes. Set aside to cool slightly.
In a bowl, beat egg then add in the cooled quinoa, mushroom mixture, and the remaining ingredients. Stir until combined. Scoop 1/2cup of the mixture and form into a ball, and place on a greased baking sheet. Gently press down until you get the desired thickness. Bake at 350\u00b0F for 30 minutes.