Cook the quinoa according to instructions on the package and let cool slightly. Fluff with a fork and make sure it’s quite dry or strain on a sieve until all water drains through. (It’s great to use leftover quinoa for this recipe!)

In a food processor, process 1/2 of the beans with 1/2 the quinoa.

Add in the chopped onion, dates, paprika, cayenne popper, soy sauce and process until combined.

Turn off the food processor and stir in the remaining beans and quinoa.

Season to taste with salt and pepper.

Preheat oven and prepare a baking dish lined with parchment paper.

Scoop a heaping tablespoon of the mixture into your hands and form patties and place on the parchment paper.

Continue with all the mixture.

Bake in a preheated oven at 350 degrees F. for about 30 minutes, turning over halfway.

Add the tomatoes with juice into a medium saucepan and heat on medium low heat.

Stir in all the ingredients: vinegar, soy sauce, sugar, olive oil, ginger, paprika and cover and cool over low heat until thickened, about 15 minutes.

Turn off heat and let stand for another 15 minutes. (the sauce will continue to thicken).

Season with salt and pepper to taste.