• 2 tomatoes, sliced
• 3 green onions, chopped
• 90g quinoa, cooked
• 2 tsp rice wine vinegar
• 2 tbsp canola oil
• 25g red onion, chopped
• 65g cornstarch
• 1 clove garlic, minced
• 1 bunch of sprouts
• 75g walnuts
• 1 bunch of lettuce
• 4 portobello mushroom caps, gills removed and chopped
• 5 whole-grain burger buns

1. Toss mushrooms with a tablespoon of oil, walnuts, minced clove of garlic, pepper, and salt in a shallow baking dish. Spread evenly and bake in a preheated oven at 190 C, until mushrooms are tender, for about 20 minutes. Once done, take it out and set aside. Turn off the oven.
2. Add the mushroom mixture to a processor along with chopped green onions, red onion and 2 TSPs rice wine vinegar. Pulse until smooth, then transfer to a bowl.
3. Add cornstarch and cooked quinoa until blended. Refrigerate for 2 hours, covered with plastic wrap.
4. After two hours, form 5 patties from the mixture. Preheat a TBSP of oil in a non-stick skillet.
5. Cook patties until well-browned, for 5 minutes or more, turning once. Do in batches.
6. Place patties in a foil-lined baking sheet and bake in a preheated oven at 190 C, for about 10 minutes.
7. Meanwhile, prepare rosemary mayo by combining all 4 ingredients in a bowl.
8. Serve mushroom-quinoa burgers on buns along with rosemary mayo. Garnish with tomato, lettuce and sprouts.

For the rosemary mayo - 1 tsp fresh rosemary, finely chopped, salt, to taste, 120ml mayonnaise and 1 tsp  lemon juice.

Note: quinoa is rich in Vitamin E, it provides collagen and protects skin from UV damage. This recipe is a great option for vegan high protein diet.