Cook the quinoa and the pumpkin purée and set both aside to cool down. Heat some olive oil in a pan and fry the chopped onions and garlic until golden, add the grated zucchini and lightly fry it for 2-3 minutes. Now mix it with the cooled quinoa and purée, add the oats, sesame, chopped parsley and salt, pepper. Preheat the oven to 200 degrees, form burger patties with wet hands and place them on a baking parchment. Bake for 15 minutes, then turn them and bake for another 15-20 minutes until golden brown. I served mine on rye flatbread, with homemade cashew cheese, lamb’s lettuce, mashed avocado and cucumber and of courses with the 3 colored veggies chips on the side and topped with sprouts.