1/2 cup quinoa
1 cup vegetable broth
1 small onion, peeled and quartered
3 garlic cloves
1 (15-ounce) can or 1 3/4 cups cooked red kidney beans, rinsed and drained
1 habañero or Scotch bonnet pepper, stemmed, seeded and minced
1/4 cup rolled oats
2 tablespoons lime juice
2 tablespoons molasses (not blackstrap)
1 tablespoon soy sauce
1 teaspoon fresh grated ginger
1 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Salt to taste
1 tablespoon grape seed oil
3 cups shredded cabbage
3 scallions, chopped
1 carrot, shredded
1 teaspoon fresh grated ginger
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon agave or honey
1 teaspoon grape seed oil
Dash of salt
4-6 burger buns
1 avocado, sliced