Rinse quinoa in a fine-meshed strainer until water runs clear. Then add to rice cooker with 1 and 1/3 cups water and start.
Meanwhile, turn on your panini maker and heat to 400 degrees F. Then mash the kidney beans until most of the pulp is separated from the skin. Chop tomato and parsley.
Once quinoa is cooked, add to beans, tomato, and parsley. Stir well and add in garlic powder and cumin. Salt and pepper to taste.
Depending how juicy your tomato is, you will need to add some cornmeal to thicken up your veggie burger. Plan on using 1-3 tablespoons. Once thickened with cornmeal, form four uniform-sized balls with your mixture. Spritz or brush balls with olive oil.
Once panini maker is completely heated, space your four balls on the griddle and close. Cook at least four minutes before checking. Remove when tops are as brown as you prefer. (The darker, the crispier.)
Gluten-Free Cornbread Buns
Preheat oven to 350 degrees F.
Oil bottoms and sides of spring form pans and spread out on top of cookie sheet/baking pan.
Thoroughly mix dry ingredients (white rice flour through salt) in a medium to large mixing bowl. In a larger bowl, beat egg and then add buttermilk and oil.
Adding dry ingredients into wet ingredients and very quickly mix entirely together. (The cornmeal soaks up liquid quickly so working fast is best.)
Evenly distribute mixture into four mini springform pans. Using fingers or a rubber spatula, spread the mixture flat in the pans making sure to fill in gaps around the edge.
Bake for 20-30 minutes or until tops of buns begin to brown.
Cool on wire racks for 10 minutes and remove from springform pans. Slice in half and toast before serving.