Combine the quinoa, lentils, bouillon cube, and oats in a medium saucepan with 3 ½ cups water. Bring to a rapid simmer; add the scallions, curry, cumin, and paprika as the water is heating up.
Simmer gently until the water is absorbed and the quinoa and lentils are done, about 15 minutes. Stir in the cilantro, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if desired, for a little added richness.
Line a baking sheet with parchment paper. Use a round, ½-cup measuring cup to make perfect patties, as shown in the photo below. Spray the inside of the cup with a little olive oil cooking spray.
Grab a level scoop of the quinoa mixture; invert onto the parchment with a sharp tap to release it, then flatten into a ½-inch patty with the bottom of the measuring cup. Repeat with the remaining quinoa mixture; you should wind up with 8 patties.
Bake for 15 minutes, then carefully flip each burger, and bake for an additional 15 minutes, or until golden and firm on each side. Remove from the oven.
Serve with or without breads as suggested below in optional embellishments, as well as any of the other additions.