Mediterranean Quinoa Patties

2 1/2 cups quinoa, well-rinsed

5 eggs, beaten

1/2 tsp sea salt

1/3 cup fresh chives, chopped fine

1/3 cup fresh dill, chopped fine

1 cup kale, chopped fine

1 white onion, chopped fine

3 cloves fresh garlic, chopped fine

1 tsp cumin

1 tsp baking powder

1 cup whole grain bread crumbs

water or a bit of flour, as needed

1/3 cup crumbled feta cheese

1 tbsp clarified butter or olive oil

Preheat oven to 400F.

Combine two cups uncooked quinoa with 3 cups water and 1/2 teaspoon sea-salt in a medium saucepan. Bring to a boil, then cover, reduce heat, and simmer for 25 to 30 minutes until quinoa is tender and liquid is absorbed. Remove from heat, fluff with a fork, and allow to cool slightly.

In large bowl, stir together eggs, salt, and quinoa. Add the kale, onion, garlic, chives, cumin, and dill and stir well.

Stir in bread crumbs and baking powder, then let the mixture sit for a few minutes to allow bread crumbs to absorb some of the moisture.

Gently stir in feta cheese.

Mixture should easily form into twelve 1-inch thick patties. Add additional bread crumbs or a tablespoon of flour at a time to firm up mixture, if necessary.

Use cooking spray to generously coat a baking sheet, and arrange patties evenly to allow space for cooking.

Bake for approximately 20 minutes, until the bottoms are brown.

Gently flip each patty and bake an additional 5 minutes, or until browned nicely.

Yields one dozen patties.