Quinoa Asparagus Cakes

Directions

1. 1
   Rinse quinoa under cold water, (I put mine in a sieve).
2. 2
   In a medium saucepan add the quinoa and 2 cups of water.
3. 3
   Cover, bring to a boil, then reduce to a simmer.
4. 4
   Cook for 15-20 minutes or until all of the water is absorbed and the quinoa is doubled in size.
5. 5
   Set aside until cool to touch.
6. 6
   In a large bowl combine the quinoa, asparagus, parmesan, onion, garlic and salt.
7. 7
   Gently mix all the ingredients together.
8. 8
   Add beaten egg until all ingredients are well combined.
9. 9
   Using your hands form the ingredients into golf ball sized balls and place on a cooking sprayed cookie sheet.
10. 10
    Gently flatten each ball with your palm to about 1/4 inch thickness.
11. 11
    In a large skillet heat vegetable oil over medium high heat.
12. 12
    Add 5 cakes to the pan using a spatula and cook 5-7 minutes until golden brown.
13. 13
    Flip and cook another 2-3 minutes.
14. 14
    Transfer to a paper towel and repeat with remaining cakes.
15. 15
    Can be eaten warm or at room temperature.