Rinse the quinoa in a fine mesh strainer and shake vigorously to drain. Heat 1 teaspoon of the oil in a small saucepan over medium-high heat. Add the quinoa to the pan and cook, stirring frequently, until lightly toasted, 2-3 minutes. Stir in the water or vegetable broth and bring to a boil, then lower heat to a simmer and cover. Cook for 15 minutes, then remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool.

Combine the chickpeas, oats, cornmeal, salt, paprika, garlic and sesame oil in the bowl of a food processor. Pulse until the mixture is finely ground. Add the egg and continue pulsing until well combined. Transfer to a large mixing bowl and add the cooled quinoa, red pepper, onion and remaining teaspoon of olive oil. Gently stir until evenly mixed, then form into 6-8 patties.

To make the slaw, combine the cabbages, carrot and cilantro in a medium bowl. Toss to combine and set aside.

To make the sauce, combine all the ingredients in a small bowl or liquid measuring cup. Whisk together until well blended and smooth. Set aside.

To cook the burgers, add a generous drizzle of olive oil to a large skillet set over medium-high heat. Cook the burgers for 3-4 minutes per side, until both sides are browned and the patties are cooked through.

To assemble the burgers, place the patties on the toasted buns and top with slaw. Drizzle the peanut sauce over the top and sprinkle on chopped peanuts, if desired.