• Rinse quinoa in a sieve with cold running water. Add to a deep saucepan and toast for 2-3 minutes, until it starts to smell nutty.
• Add 3 cups of water and a pinch of salt. Bring to a boil, cover, and reduce to medium low for 15 minutes, until water is absorbed. Fluff with a fork and cool for 5 minutes.
• Transfer cooked quinoa to a large bowl. Add all remaining ingredients, except for eggs, and mix well to combine. Then, pour in beaten eggs and stir, until the quinoa is moistened.
• Heat oil in a nonstick skillet over medium heat.
• Spray a measuring cup with cooking spray (I used a steel ¼-cup), then scoop the quinoa mixture and pack it in firmly.
• Over your heated skillet, flip the packed measuring cup and tap it to Repeat to form additional cakes, cooking 4-6 at a time. (Don’t overcrowd the pan!)
• Pan fry for 4-5 minutes on each side, until golden brown. (A second spatula can help when flipping.)
• Drain on a paper towel before serving. Best enjoyed immediately!
• Serve with leafy greens side salad or your favorite accompaniments.
• Yields ~20 cakes (using ¼-cup measuring cup to scoop)

To make side salad:

• In a large bowl, combine leafy greens, grated parmesan, diced prunes, and squeeze of lemon juice. Add a drizzle of white cheddar dressing, or your favorite dressing, and toss to coat.
• Serve and enjoy!