From The V Word test kitchen, here's a quinoa-and-black-bean burger that's safe for vegans and the gluten and nut averse. Cook 1 cup of quinoa, let it cool, and mash it with 16 ounces of canned black beans, a quarter-cup of chopped cilantro, 1 teaspoon of ground cumin, 1 teaspoon of chopped oregano, a quarter-teaspoon of cayenne, a half-teaspoon of onion powder, one pressed clove of garlic and one egg's equivalent of Ener-G Egg Replacer. Add salt to taste and form the falafel doppelgänger batter into patties; cook on an oiled skillet until each side is golden brown. Serve on a bun or a bed of lettuce with the condiments of your choosing. And the last, most crucial step: Put it in your mouth.