In a bowl mix quinoa, egg, arrowroot flour, salt and dried cranberries.
Shape eight quinoa cakes. Place skillet on the stove over low heat.
Add extra virgin olive oil and put the quinoa cakes in the skillet.
Cook them until each side has slightly brown color.
To prepare one burger:
Put a thin layer of hummus (1 tsp) on the quinoa cake.
Layer with a slice of tomato on top, feta cheese, avocado slice, salmon (optional), lettuce, spread 1 tsp of chipotle lime mayo, and put another quinoa cake on top.
Pour Coconut Aminos Teriyaki sauce over the cake.
To keep all the layers of this burger together I would recommend you use a long toothpick.
Just pierce the burger with a toothpick through all the layers and it will keep your burger from falling apart.
Repeat the same process with the other 6 quinoa cakes.