Preparation

• Bring a 3-quart saucepan of water to a boil. Add the quinoa, reduce the heat to medium, and cook, stirring occasionally, until tender, about 12 minutes. Drain and rinse thoroughly with cool water. Drain well, pressing against the strainer with the back of a wooden spoon to extract as much water as possible.
• Transfer to a food processor and add the beans, oats, pine nuts, mustard, Worcestershire, thyme, fennel seeds, lemon zest, 1 tsp. salt, and 1/2 tsp. pepper. Process to a thick, smooth paste. With wet hands, form the mixture into eight 1/2-inch-thick patties.
• Heat the oil in a 12-inch nonstick skillet. Add the patties and cook, flipping once, until browned on both sides, 8 minutes total. Serve hot.