Quinoa, Beet and Chickpea Burgers

dried chickpeas (garbanzo beans), soaked 8 hours or overnight ((or one 14 ounce can of cooked chickpeas, drained and rinsed))

bay leaf

raw quinoa (white or multi)

salt

medium-sized red beets ((about 10 ounces))

olive oil

medium yellow onion, finely diced

garlic, minced

cider vinegar

finely chopped parsley

zest from 1/2 a medium lemon

juice of 1 medium lemon

large egg

quick oats

several tablespoons of light olive oil, for frying the burgers

buns (such as Honey Oat Beer Buns), halved and toasted

mustard, mayonnaise, avocado, thinly sliced red onion, sprouts