I made too much quinoa. It happens all the time. I cannot for the life of me figure out how much the fiancé will eat. It's like the Goldilocks of food- always too much or too little.

So I had all this leftover quinoa (made with vegetable broth and a few thinly sliced cloves of garlic) and I had people coming over for the Super Bowl. What I don't have is a dishwasher (ugh bowls and spoons? No way, finger food!!) or the balls to serve blatant leftovers. 

So I went to the Internet to figure out how to make quinoa cakes. But of course they all call for flour, because, well I don't know. I added an extra egg white instead and they stuck together and came out perfectly golden brown and crispy ... 

Ingredients: 
Cooked Quinoa (about two cups)
One whole egg plus one egg white
A cup of cheese
Olive oil to coat the pan 

Mix all the ingredients except the oil in a bowl. Pour the oil in a pan and heat. When the oil is hot scoop small balls of the dough into the pan (I used an ice cream scoop) When they flip easily and the bottom is golden brown flip them over and flip the other side. Place on a paper towl to soak up excess oil. Serve and enjoy! 

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