In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minuts or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
Stir spinach, tomatoes, cucumber and peppers into quinoa.
In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat.
Refrigerate until serving.
1 cup Superu Quinoa
2 cups vegetable broth
3/4 cup mozzarella shredded cheese
2 sun-dried tomatoes, chopped
1 1/2 eggs
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
4 tablespoons olive oil
Wash the quinoa rigorously with water.
In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
Add the broth to the pan. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit.
Add all of the ingredients together to make the burgers, stirring until thoroughly combined.
Divide into 4 burgers.
Heat the oil in a large pan over medium-high heat.
Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil.