- 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
- 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.