Quinoa Burgers with Cajun Coleslaw

Quinoa Burgers
• 1/2 cup quinoa
• 1 cup vegetable broth
• 1/4 cup garlic hummus
• 1 1/2 tsp. tomato paste
• 1 tbsp. egg replacer
• 1 1/2 tsp. low sodium soy sauce
• 1/2 tsp. dried basil
• 1/4 tsp. ground thyme
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. sea salt
• 2 tbsp. wheat flour
• Fresh ground pepper

Bring broth to a boil, add quinoa, reduce heat, cover and simmer until all of the liquid is absorbed, about 15 minutes. Set aside to cool.

Blend all ingredients (including cooled quinoa) in a food processor until mixed well. Chill the mixture in the refrigerator for an hour or more.

Divide the mixture into 4 equal portions and form into patties. Heat a skillet over medium high heat. Liberally coat it with olive oil spray. Cook the burgers for approximately 10 minutes total, flipping a few times during the process.

Serve with the Cajun Coleslaw.

Cajun Coleslaw
• 1/2 cup Vegan mayonnaise (if you eat dairy, use Best Foods Light)
• 3 tbsp. whole-grain mustard
• 1/2 yellow onion, finely minced
• 1 jalapeno pepper, minced
• 2 tbsp. fresh minced Italian parsley
• 2 tsp. white vinegar
• 2 tsp. hot red-pepper sauce
• 1/4 tsp. Old Bay seasoning
• 1 - 16 oz. bag Three Color Deli Coleslaw

Combine all dressing ingredients except for the cabbage in a large bowl and mix well. Add cabbage, and toss well. Cover, and chill for at least 1 hour before serving.

Serves 4.