2 1/2 cups of cooked quinoa at room temperature ( check directions)
4 large eggs, beaten
1/2 tsp. fine-grain sea salt
1/3 cup of finely chopped fresh scallion
1/3 cup of finely chopped fresh parsley
1 large celery stalk, finely chopped
1/3 cup of freshly grated Parmesan
3 garlic cloves, finely chopped
1 cup of whole grain bread crumbs
3 to 4 tbsp. of extra-virgin olive oil
To cook quinoa:
Combine 2 1/2cups of well rinsed uncooked quinoa with 3 cups / 700 ml water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.
Combine the room temperature quinoa, eggs, and salt in a medium bowl. Stir in the scallion, parsley, celery, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. (let it rest for 10 minutes) At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties. if your mixture is too dry you can add more bread crumbs if needed to firm up the mixture.
Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they will fit with some room between each, cover, and cook for 7 to 10 minutes max, until the bottoms are deeply browned (but not burned) Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden.
Serve your patties with some salad or dressing of your choice, they go very well with avocado and on any time of the day, breakfast, lunch or dinner... even as a snack!
Alternatively, the quinoa mixture keeps nicely in the refrigerator for couple of days or in the freezer for around a week.