Rinse the quinoa thoroughly in a strainer to remove the bitter taste that is caused by saponins, a naturally occurring insecticide that forms on the seed. Many people forget this step to their detriment.

Bring quinoa to the boil in ample water, then reduce heat to simmer and cook with the lid on for about 15 minutes, or until the grains are tender.

Fluff the cooked quinoa with a fork, then add a dash of the cumin and some pepper to taste.

In a heavy-based frying pan or skillet, heat 1/2 of the oil and lightly sauté the garlic and onions for about 3 minutes on high heat until they start to soften.

Add the greens, carrots, bell pepper and celery and cook for a further 2 minutes until vegetables soften slightly. Add the remaining cumin once the vegetables are cooked and transfer into a mixing bowl.

Combine the quinoa with the cooked vegetables in a mixing bowl and add the flour, seasoning and Sriracha if you’re using it. Stir well until everything well mixed and coated. Set the mixture aside, allowing it to cool for a few minutes.

When the mixture is cool enough to handle, form it into patties of around three inches in diameter.

In a clean pan, heat the remaining oil over medium heat.

Cook the burger until they are brown and crispy on both sides.