1 1/2 cup quinoa, rinsed
2 cups vegetable stock
1/2 cup tomato sauce
2 leaves kale, chopped fine (I used one curly and one Tuscan)
1 tbsp fresh thyme, chopped
1 tbsp fresh oregano, chopped
1 tbsp tomato paste
1/2 cup shitake mushrooms (chopped fine)
1/2 cup cremini mushrooms (chopped fine)
2 tbsp olive oil
Salt and pepper to taste
Place the quinoa, vegetable stock, tomato sauce, kale, thyme and oregano in a pot on the stove. Heat on high until boiling, reduce the heat to low, cover and simmer for 20 minutes or until the liquid is absorbed.
Remove from the heat, stir in the tomato paste, mushrooms and season with salt and pepper. Set aside until cool enough to handle.
Form the quinoa mixture into patties. I got six nice size patties, you can make them whatever size you like but do not make them too thick.
In a skillet heat the oil over high to medium high heat. Add the patties and fry on each side for a few minutes until nicely seared and heated through. Alternatively you could bake these in the oven on a lightly greased baking pan for about 20 minutes at 350, flipping the burgers halfway through.