1 lemon, juiced (plus extra for squeezing over top at the end)
1/4 teaspoon garlic powder
1/2 cup half and half
1/3 cup panko bread crumbs
4 tablespoons olive oil
Red pepper flakes, optional garnish
Cook your quinoa according to package instructions
When done, add to a large bowl and add the three cheeses, lemon, garlic powder, and half and half. Stir to combine and season with salt and pepper
Let this cool a bit and then stir in your egg and breadcrumbs (you don’t want the heat to cook the egg)
When ready to cook, form your quinoa cakes (each one should be 1/3 cup) and brown the quinoa cakes in batches in a large skillet over medium high heat. For every 4 quinoa cakes, use 1 tablespoon of olive oil in your pan. Once both sides of the quinoa cakes are browned, transfer them to a baking sheet.
When all the quinoa cakes are browned and on the baking sheet, place in a 375 degree oven and bake for 15 minutes.
Top each cake with a squeeze of lemon juice and a sprinkle of red pepper flakes if you want a bit of heat. Basil is another optional topping.
You can eat these plain with just the lemon juice, but if you want to doctor them up a bit, they are super yummy with a runny fried egg over top. They would also be tasty with a small pile of arugula that is tossed in a simple lemon vinaigrette!