Cook the quinoa according to packaged instructions. To make my quinoa, I brought 1 cup of water and the 1/2 cup of quinoa to a boil, then put it on simmer and covered for 15 minutes.

Meanwhile, in a blender (such as a Blendtec) or food processor, process the cashews until it resembles a fine flour.

Add in the cooked quinoa, bell peppers and curry powder and blend until combined.

In a large sauce pan, heat 1 tablespoon of coconut oil. Gently dip the back of your spatula in the oil to coat.

Scoop out five 3 tablespoon sized patties (with an ice cream scoop) onto the melted coconut oil in the pan. With the back of your greased spatula, press down the patty to flatten.

Allow them to cook for about 3 minutes before flipping. They should be golden brown on each side.

Remove and place on a paper towel covered plate. Repeat that cooking process using 1 tablespoon of coconut oil for cooking five patties.

Serve with non-fat greek yogurt, green onions and/or siracha. I also served our patties with fresh pineapple and steamed peas.