In a small saucepan, stir together quinoa, one cup water, and salt to taste. Bring to a boil. Cover, reduce heat to medium-low, and simmer 14 minutes, or until all liquid is absorbed. Set aside to cool.

In a large skillet, heat sun-dried tomato oil over medium heat. Add onions and cook until softened, about four minutes. Add garlic and sun-dried tomatoes and cook another four minutes.

Stir in black beans, chickpeas, and cooked quinoa. Cook one minute.

Add cumin, chili powder, paprika, one teaspoon salt, black pepper, and cilantro. Add one and one-fourth cups water and simmer 12–15 minutes, or until most of the liquid has evaporated.

Remove one cup of the cooked burger mixture and set aside. With an immersion blender, puree the remaining mixture until mostly smooth.

Gently mix the one cup reserved burger mixture back into the pureed burger mixture. Transfer to a bowl and refrigerate at least 30 minutes and up to overnight.

Preheat oven to 350 degrees Fahrenheit. Spray a baking sheet with cooking spray.

Shape burger mixture into 15 patties, about three inches in diameter and two inches thick. Place on the prepared baking sheet.

Bake 35 minutes, until crisp on top. Flip with a spatula and bake 10 minutes more, until both sides are crisp and browned.

Serve on gluten-free buns with guacamole, salsa, and chips on the side.