Ingredients: 

 

1.5 cup of cooked red quinoa
1 cup finely chopped white onion
1 finely shredded carrot
1 can of kidney beans, drained and rinsed
3 handfuls of spinach, finely chopped
dash of salt
dash of pepper
1 teaspoon cumin
coconut oil (or whatever other oil you prefer to cook with)

 

 

Directions:

 

Saute onion, carrots, and spinach in coconut oil for a few minutes on medium heat, 2-3 minutes is enough. You want the onion to still have a little crunch but for the spinach to wilt.

 

Mash the kidney beans in a mixing bowl, add cooked quinoa and carrot,onion and spinach mixture. Add salt, pepper and cumin.

 

Mix well until you get a dough-like consistency.

 

Add coconut oil to pan. Form mixture into 6 patties and add to skillet. Heat 3 minutes per side.

Enjoy immediately or store in fridge when they cool.

They are great next day for lunch too!