These cheesy, savoury herb quinoa patties hit all the right spots: they're versatile (so I can't mess up the proportions, and can throw random fridge stuff into them - I'm looking at you, broccoli), tasty (note the cheese), and can be made ahead to be munched on for a few days in a row. They're also a fantastic side to mains like roasted chicken, and go great in salads.
Seriously - what more do you want? (No more; you want no more in life than these. Trust.)
Herb Quinoa Patties
adapted from Two Tarts
2 cups cooked quinoa
2 tbsp chives, chopped
2 tbsp parsley, chopped
1 cup cheese
1/2 cup bread crumbs
pinch of salt
Begin by cooking quinoa according to package directions. While it’s cooking, combine eggs, chives, parsley, cheese, bread crumbs and salt in a large bowl and stir until well mixed. Mix in the cooked quinoa.
Heat a large skillet over medium heat and drizzle a bit of oil in the pan (1-2 tbsp, depending on pan size and love of friedness). Using a cookie scoop or your hands, form 10cm (2 inch) patties and place onto the hot pan. Cook for a few minutes on each side, until golden brown.