In a medium sized pot, cover the quinoa with water and cook for about 15 minutes.
Peel and roast the sweet potatoes with a bit of oil in a pre-heated oven at 160°C/320°F/gas mark 3 oven until they’re cooked (approximately 20 minutes).
Mash the potatoes and reserve.
Grate the beetroot and squeeze out any liquid.
In a large bowl, mix together the potatoes, parsley, breadcrumbs, beetroot and quinoa. Season with salt and black pepper.
Leave the mix in the fridge for about 30 minutes.
Shape into burgers.
Fry each burger with a bit of oil over medium heat in a frying pan until golden and crispy on the outside.