To make quinoa cakes:

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 allow to 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 ¼-cup measuring cup with cooking spray, then scoop the quinoa mixture and pack it in firmly.

Over the heated skillet, flip the packed measuring cup and tap it to release. 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 quinoa 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!