Made with tangy sun-dried tomatoes and crispy kale, these veggie quinoa burgers are perfect for a meat-free Monday supper or for meal prepping on a Sunday to keep you going all week long.
Cook the quinoa as per the instructions; boiling with water on the stove until light and fluffy. Whilst this is cooking, fry up the onion and garlic in a little oil until soft a Fry up onion and garlic.
Once cooked, wait for both to cool slightly before mixing together in a large bowl with all the other ingredients.
Form mini burgers with your hands and repeat with the rest of the mixture. Bake for 15-20 minutes until golden brown and serve!