1

In a small pot bring 1 cup of water to a boil, add salt and quinoa . Cook until all liquid is absorbed- about 15 minutes. Remove from heat, stir and set aside to cool. Meanwhile dice green pepper, tomatoes and jalapeno (remove seeds avoiding contact with bare hands) and set aside.

2

In a mixing bowl combine ground meat with quinoa, oregano, black pepper, soy sauce, garlic, flaxseeds and cilantro; lightly knead with your hands to combine. Divide into12 equal pieces, form each into an egg-shaped piece; place on a plate and flatten with your hands to form ½-inch thick patties.

3

In a non stick fry pan heat 1 tablespoon olive oil over medium high heat and stir fry fry green pepper and jalapeño. Remove vegetables to a plate using a slotted spoon, leaving any oil behind in pan. Off heat, lightly spray pan with cooking spray and place patties in pan. Brown lightly on both sides turning once, (about 5 minutes total). Put sautéed vegetables and tomatoes in pan; cook, stirring until tomatoes are softened, about 5 minutes. Cover, reduce heat to medium-low and cook until meat is cooked through, about 20 minutes more. Yields 2 patties and about 1½ Tbsp of sauce per serving.