YIELD: 22 3 oz. burgers 4 ½ cups vegetable stock, divided8 oz. red quinoa8 oz. farro14 oz. firm tofu3 cloves garlic, minced½ cup fresh chopped cilantro3 Tbsps. chili powder1 Tbsp. cuminPanko bread crumbs, as neededSalt and black pepper, to tasteOlive oil, as needed for searing22 tomato slicesJulienned red onion, as needed22 mini burger buns 1. In a pot, bring 2 cups vegetable stock to a boil. Meanwhile, rinse the red quinoa. Add to boiling stock and cook, uncovered, for 15 minutes. 2. In ...

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