Preparation

1. Place dry quinoa in a fine mesh strainer. Wash under cool water for a few minutes. In a medium saucepan place rinsed quinoa, water and 1/2 teaspoon of sea salt. Bring to a boil over medium heat. Cover, decrease heat and simmer 10 to 15 minutes or until quinoa is tender. Remove from heat and cool to room temperature. You will need 3 cups of cooked quinoa for this recipe.
2. In a small bowl, whisk eggs and set aside. In a large bowl, combine the onion, garlic, cheese, olives, parsley, lemon zest, bread crumbs, salt, pepper and cooled quinoa. Add the beaten eggs and stir until all of the quinoa is moistened. Add 1 tablespoon of water if needed.
3. In a large nonstick skillet, warm the olive oil on medium heat. Using a 1/4 cup scoop, measure out a generous 1/4 cup of quinoa mixture and form a pattie. Place six patties at a time into skillet. Press down on the patties with your fingers or a spatula to flatten and expand into 3-inch diameter patties. Do not crowd the pan as you will need room to flip the patties. Cook on each side 4 to 5 minutes or until beautifully browned. You should get between 16 and 18 medium-size patties altogether.
4. Remove patties to paper towel lined plate and keep warm until ready to serve. Delicious served with a tossed green salad or a steamed fresh vegetable of choice! Top with your favorite marinara sauce or Very Saucy Cherry Tomatoes (see separate recipe).