Cook the Quinoa

1. In a large pot, combine the quinoa, dried fruit, broth, and salt.
2. Bring it all to a boil and reduce the heat to low.
3. Simmer for about 15 minutes, stirring occasionally until the quinoa is tender and the liquid is completely absorbed. Taste the quinoa to tell if it's tender. The grains should be plump and easy to bite into with your front teeth. If the water is all absorbed before the quinoa is tender, simply add a quarter or half cup more and keep cooking. 
4. If you'd like to toast the almonds, preheat a shallow sauté pan over medium-low heat. Add the almonds, and gently shake the pan occasionally until they begin to brown. Remove the almonds immediately, and set them aside (they can go from toasted to burned quickly).
5. Gently stir the almonds into the finished quinoa and season with black pepper, if you like. 

Roast the Portobellos

1. Preheat the oven to 400° F. Or preheat your air fryer to 375° F (use the Roast setting if your has one). 
2. Remove the stems from the portobellos, and wipe the tops clean with a damp cloth or paper towel.
3. Using a small spoon, gently scrape away the gills (the dark, accordion-like membrane) of the mushrooms.
4. Drizzle the caps with oil, sprinkle them with salt, and place them on a large baking pan if using the oven. 
5. Roast the mushrooms in the oven for about 15 minutes until they darken, shrivel a bit, and give away most of their moisture. Flip the mushrooms once halfway through roasting. In an air fryer, it will take less than 10 minutes, so flip after about four minutes of cooking. Air fryer roasted portobello mushrooms will shrink more during cooking, and turn out a bit crispier. Begin checking mushrooms in an air fryer after six minutes for tenderness by pricking one with a fork. With either cooking method, the mushrooms are done when they're fork-tender. 
6. Remove the mushrooms once they're nicely browned and tender, and cover them with foil if the quinoa is not finished. 

Build the Burgers

1. Turn your oven broiler on high, around 500° F.
2. Remove half of the roasted mushroom caps from the pan.
3. Then on the same pan, flip the remaining caps upside-down. Scoop a nice helping of the cooked quinoa (or vegetables) on each cap, then top with a slice of cheese.
4. Place the pan on the top rack of the oven just until the cheese melts. Watch closely, as this doesn't take but a couple of minutes.
5. Remove the pan from the oven and top each "burger" with a couple of lettuce leaves and another roasted cap. 
6. Serve warm, garnished with a drizzle of olive oil or yogurt.