1. To cook quinoa. Heat 1 tbsp of olive oil in a small saucepan over medium-high heat, add the quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
2. Add water and bring it to a boil. Lower the heat and cook, covered, for 15 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. Then fluff the quinoa gently with a fork and set aside.
3. To cook adzuki beans Put the previously soaked adzuki beans in a pot and cover them with water. Let them boil for 45 minutes (or until tender) and don't forget to add 1 tsp baking soda in the water. This way the beans won't cause bloating and will get soft faster.
4. When ready, drain very well the adzuki beans. Put them in a large bowl and using a vertical mixer, mash them a little. Not too much. In the meantime, add 2 tablespoons of olive oil to a pan, add onion and garlic. Sauté on medium-high heat for 3 minutes. Then stir in the mushrooms and cook for 5-7 minutes.
5. Add sauteed vegetables to the adzuki beans and mix them well together using a fork. Add soy sauce, garlic powder and season to taste.
6. Divide into 5 balls, flatten into patties and place them in the fridge to chill for 15 minutes. You can also wrap and freeze them for another day.
7. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they color too quickly, reduce the heat.
8. To assemble the burgers put some green leaves on each bun base and a burger on top. Top with the mashed avocado, tomato slices, green sprouts and the bun lid. Enjoy!

1 tbsp = tablespoon

1 tsp = teaspoon