Crispy quinoa fritters

• 470 ml cooked quinoa, chilled
• 3 large eggs, whisked
• 120 ml parmesan cheese, grated
• 60 ml all-purpose flour (or gluten-free blend)
• 2 scallions, thinly sliced
• 2 cloves garlic, minced
• 2 ml salt
• 1 ml black pepper
• 30 ml olive oil for frying

1. In a large bowl, combine the cooked quinoa, whisked eggs, parmesan cheese, flour, scallions, garlic, salt, and pepper. Mix well until the ingredients are fully incorporated.
2. Let the mixture sit for 5-10 minutes to allow the quinoa to absorb the moisture; this helps the fritters hold together better.
3. Heat olive oil in a large non-stick skillet over medium heat.
4. Scoop about 2 tablespoons of the mixture for each fritter and place in the skillet, flattening slightly with a spatula.
5. Cook for 3-4 minutes per side, or until golden brown and crispy.
6. Remove from the pan and drain on paper towels.

Serve warm with a side of spicy sriracha mayo, Greek yogurt dip, or a simple squeeze of lemon. These also pair well with a fresh green salad.