Hybrid Quinoa Burgers

Preheat oven to 350ºF. Line two baking sheets with parchment paper.

Bring vegetable broth to a boil in a saucepan. Stir in quinoa. Cover and cook for about 15 minutes, or until all broth has been absorbed. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add garlic, onion and fennel seed. Saute until fragrant, about 3 minutes. Add squash, arugula and spinach leaves and saute for additional 4-5 minutes or until vegetables have softened.

Transfer 1/2 of cooked quinoa and all of cooked vegetables to a large food processor. Add garbanzo beans, pine nuts, corn, salt and pepper and blend until a smooth puree is formed. Transfer mixture to a mixing bowl and fold in remaining cooked quinoa.

Remove 1/2 cup mixture with your hands and form a loose ball (yes, mixture will be very wet). Place onto the parchment paper-lined baking sheet and form into a patty, about 1/3 inch thick. Repeat with remaining mixture.

Bake one sheet at a time on the lower rack for 20 minutes. Remove and gently flip patties with a thin metal spatula. Bake for additional 10 minutes. Remove and allow to cool for 3 minutes prior to serving.

Top with toppings of your choice on a whole grain bun (I used the jalapeno Greek yogurt dip from Costco- yep- you know the one- along with spinach and kale leaves, sliced cucumber, and pepperoncini rings- it was divine).

Nutrition Info per 1 burger: 140 calories, 4.5 g fat, 6 g protein, 18 g carbohydrates, 5 g fiber