Wash the quinoa well and then cook it in about 1 cup of water until all the water is absorbed and the quinoa looks fluffy.

Steam the broccoli florets and then keep them aside. Rinse the canned beans and keep them ready as well.

In a food processor bowl, add the beans and the broccoli and coarsely grind them to a paste.

Transfer this mixture to a large bowl and then add the cooked quinoa and then rest of the ingredients (except oil). Combine everything with your hand to form a thick mixture.

Make patties with this mixture and then layer them on a baking sheet. I made flat ones and cylindrical ones. Refrigerate this mixture for about an hour. At this stage you could also freeze the shaped patties and then pan fry them when needed.

Heat a heavy skillet and add about a teaspoon of oil to coat the surface. Lay the chilled patties and let them cook evenly on the all the sides. Add more oil as needed to fry the fritters.

Remove the fritters on a baking sheet and then bake them for additional 5-7 minutes (rotating once in-between) at 300 F. This step is optional but helps to crisp up the patties.

Serve the Broccoli Quinoa And Bean Fritters with any dipping sauce. My kids ate it with ketchup for their dinner and loved it.