1½ cups quinoa
1 cup red lentils
4 cups water
1 cup flax seeds
4 garlic cloves
handful fresh basil
2 cups baby spinach or kale
handful of shredded carrots
salt, pepper, sweet paprika and cumin, to taste
In a medium sized pan, bring quinoa, lentils, and water to a boil. Lower heat, cover and cook until the water is completely absorbed. Let cool completely.
Combine leeks, garlic, basil, spinach/kale, carrots in a food processor. Add to quinoa/lentils, along with the flax seeds and eggs. Season with salt, pepper, paprika, cumin and mix well.
Let cool in the fridge for about an hour. Form into patties and bake at 375ºF for 45 minutes.