Rinse quinoa and add to a pot on medium heat. Toast for 2 minutes.
Add 1/2 cup water and bring to boil, cover and cook for 13-15 minutes until quinoa is cooked and liquid is absorbed .
Remove from burner and keep the lid on top.
In a pan over medium heat add sun-dried tomatoes and onions. Cook until onions are translucent (about 5 minutes). Add roasted red peppers, capers, and garlic. Cook for 2-3 minutes. Transfer to mixing bowl when done.
Add rolled oats to blender or food processor and blend into a flour. Add to mixing bowl with cooked veggies.
Fluff quinoa with a fork and add to mixing bowl. Add white beans, flaxseed, and seasonings.
Use a potato masher or backside of a fork and mash the white beans until desired consistency is reached.
Use a 1/3 measuring cup to make the patties and transfer to a lined baking sheet.
Bake for 20 minutes. Flip, and cook for an additional 10 minutes.
To Make Pesto:
Add basil, parsley, and walnuts to a food processor. Pulse until coarsely chopped (about 8 times)
Add nutritional yeast and garlic cloves. Blend on low.
With the food processor running, slowly pour olive oil to emulsify until well blended. Stop the food processor and season with salt and pepper.
* To make oat flour, simply grind rolled oats in food processor until flour consistency is reached