How to make it

  • Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
  • Heat a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa.
  • Stir in egg, cornstarch, salt and cayenne.
  • Heat the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup.
  • Turn and release into pan. Gently press to shape into a patty about 4 in. wide.
  • Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side. Top with tahini sauce and roasted plum tomatoes

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