Bring the water to a boil and then add a pinch of sea salt, the rinsed quinoa, onion, and garlic. Stir, cover, return to a boil, and then simmer on low until all of the liquid is absorbed- 20 minutes or so.

Meanwhile, prep the other ingredients. In a large mixing bowl, add the rinsed beans and chopped pepper. When all of the water is absorbed into the quinoa, remove it from heat and fluff it with a fork. Let it sit uncovered for 10 minutes or so to cool a little and then add it to the large mixing bowl. Add some sea salt and pepper and mix until evenly combined. Then add the beaten egg and mix. Next add the cornmeal (a little more or a little less depending on the moisture content of your quinoa) and mix until you have a batter.

Drop 1/4 cup scoops onto a hot lightly oiled griddle or fry pan and pan fry like pancakes for a few minutes on each side. I served mine with a simple guacamole (avocado, mined garlic, squirt of lime, sea salt, pepper) and Tillamook white cheddar cheese. Enjoy.

Bring the veggie broth to a boil. Add the rinsed and drained quinoa, return to a boil, add the chopped onion and shallot, and then lower heat to medium and cook for 15 minutes or so until all of the liquid is absorbed.

In a large bowl, add all of the rest of the ingredients except the egg. Mix the quinoa into this when it is done. Finally, add the beaten egg and mix until it is just combined. Drop by spoonfuls onto a hot griddle or frying pan, which has been preheated with some olive oil. Pan fry like pancakes, flipping once. Enjoy

In a food processor, chop the onion, garlic, spent grain, and tempeh. If you have a smaller processor, divide this into a couple or a few smaller batches. Make sure the tempeh is ground really well. Transfer to a large mixing bowl and add the rest of the ingredients, one-by-one, mixing along the way. Add more flour if it doesn’t look like the patties will hold together.

Place on lightly oiled baking sheet and bake at 375 for 20 minutes or so. Flip after 10 minutes. They should be brown and hold together when done. Enjoy.

Ingredients:

• 1 cup quinoa
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 eggs, beaten
• 1 TB Worcestershire sauce
• 2 tsp smoked chipotle Tabasco (another hot sauce will do)
• 1/2 TB ground cumin
• 1 tsp dried cilantro (1-2 TB if using fresh)
• 1 TB chopped fresh chives
• ground black pepper
• 1 tsp sea salt
• Aleppo pepper (or crushed red pepper flakes)
• 2 cups yellow corn meal