I was pretty skeptical about whether or not these little cakes would really hold together as they saute - but they do and they are terrific.  This healthy platform for vegetables is a terrific alternative to higher carb dishes.  Here, I’ve added a mushroom and spinach saute and roasted tomatoes but you could really use any combination of vegetables.  The original recipe (from a magazine - sorry, I’m not really sure which one) called for the quinoa cakes with a combination of eggplant, tomatoes and smoked mozzarella.

Quinoa Cakes

1 1/2 cups water
1 cup quinoa
1 large egg, lightly beaten
4 to 5 Tbls. olive oil

Bring the water and 1/2 tsp. salt to a boil in a heavy medium saucepan.  Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.  Stir quinoa into the boiling water and return to a boil, then simmer, covered, until quinoa is dry and the water is absorbed, about 20 to 30 minutes.  Remove from heat and let stand, covered 5 minutes.  Transfer to a large bowl and cool, then stir in the egg.

Line a baking sheet with plastic wrap and lightly brush with oil.  Lightly oil a 1 cup dry-ingredient measure.  Pack enough quinoa into the measure with a rubber spatula to fill it two-thirds full.  Unmold onto the baking sheet.  Repeat for 3 more cakes.  Chill cakes, uncovered at least 15 minutes.

Heat 2 Tbls. oil in a large non-stick skillet over medium heat until it shimmers.  Carefully add the cakes and cook, turning once carefully and adding remaining oil, if required until crisp and golden, 8 to 10 minutes total.