Veggie Quinoa Burgers

½ cup quinoa

1 cup water

2 teaspoons olive oil

4 carrots, peeled and minced

2 stalks celery, minced

½ 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

½ bunch fresh dill, chopped

2 cups chopped fresh spinach

1 egg

½ cup dry bread crumbs

2 tablespoons sesame oil

4 slices shredded mozzarella cheese

salt and ground black pepper to taste

1 tablespoon olive oil

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.