What To Do:
1. Cook quinoa: Place quinoa in a fine-mesh strainer. Rinse under cold water, swishing quinoa with your hand while rinsing. Drain. In a medium saucepan, over medium-high heat, add 1 teaspoon olive oil and drained quinoa. Cook, stirring, for 1 minute. Add 1 cup water and ¼ teaspoon salt to pan. Bring to a boil. Reduce heat to low and cook, covered for 15 minutes. Remove from heat, and let stand, COVERED, 5 minutes. Fluff quinoa with a fork.
2. Meanwhile, cook potatoes: Halve potatoes. Bring potatoes and salted water to cover to a boil in a medium saucepan. Boil 10 minutes or until tender. Drain.
3. Make patties: Drain and rinse pinto beans. Place cooked potatoes, pinto beans, chili powder, ground cumin, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl and roughly smash with a fork. Stir in quinoa. Shape mixture into 4 patties.