½tspsmoked sea salt or sea salt if you can't get any
freshly ground black pepper
Cover the quinoa with water and bring to the boil. Simmer for a couple of minutes then drain and rinse. Cover with fresh water (about 200ml) and add the prunes. Cover the pan, bring to the boil and simmer for 15 minutes. Turn off the heat and leave to steam for a further 5 minutes.
Meanwhile, fry the onions in 1 tbsp of olive oil over a lowish heat until starting to caramelise. Add the remaining olive oil, mushrooms and garlic and fry for a further 5 minutes or until the mushrooms look cooked. Stir occasionally.
Drain and rinse the chickpeas in a sieve or colander.
Blitz all of the ingredients, except for ¼ of the chickpeas and ¼ of the quinoa in a blender or food processor until roughly mashed. I used my Optimum Nutri Force blender.
Stir together with the remaining chickpeas and quinoa and form into 6 burgers using damp hands.
Place on a lined baking tray and bake at 180℃ (350℉, Gas 4) for 20 minutes. Alternatively, fry in a little olive oil for five minutes, turning them over and frying on the other side for another 5 minutes.
Serve in a burger bun with salad, avocado and caramelised onion, tomato & chilli relish.