2 1/2 cups cooked quinoa, at room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped scallions
1/2 small yellow or white onion, finely chopped
1/3 cup goat cheese crumbles
1 tsp crushed garlic
1 cup Italian bread crumbs
Water, if needed
In a bowl mix together the quinoa, eggs, salt, scallions, goat cheese, garlic and bread crumbs. If the mixture seems too runny you can add more crumbs, if too dry add a little water or egg. Set in the fridge for 15 minutes for the mixture to tighten up a little.
Remove from fridge and heat a skillet to medium-low heat. Coat skillet with cooking spray or a tbs of olive oil. Shape patties with your hands and press into skillet. This should make 8 large cakes or 12 small. Do not crowd the pan, cook in 2 or 3 batches as needed. Press down cakes with a spatula and cover, cooking until brown (about 8 minutes) and then remove cover, flip and re-cover cooking until the other side has browned. Careful not to cook too long as these can dry out a bit.
This is best served with a sauce. This would work well with tzatziki sauce, an aoli or a bolognese type sauce.