Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Combine the quinoa, red lentils, bouillon cube, and oats in a medium saucepan with 3½ cups water. Bring to a rapid simmer, adding the scallions, curry powder, cumin, and paprika as the water heats up.

Simmer gently, stirring occasionally, until the water is absorbed and the quinoa and lentils are tender — about 15 minutes. Stir in the cilantro or parsley, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if using.

Spray the inside of a round ½-cup measuring cup with olive oil cooking spray. Scoop a level measure of the quinoa mixture and invert onto the parchment with a sharp tap to release. Flatten to about ½-inch thick with the bottom of the cup. Repeat to make 8 patties.

Bake for 15 minutes. Carefully flip each burger with a thin spatula, then bake for another 15 minutes until golden and firm on both sides.

Serve on rolls, pita, or English muffins with your choice of toppings, or alongside a salad.