2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature (cooking in vegetable stock adds a richer flavor)
4 eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup / .5 oz / 15 g finely chopped fresh chives*
1 yellow or white onion, finely chopped*
3 cloves garlic, finely chopped*
1 cup ground oats
1 tablespoon extra-virgin olive oil or coconut oil, divided in half
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, and garlic. Add the ground oats which substitute for bread crumbs, stir, and let sit for a few minutes so that the oats can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5 cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add a more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.
Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook the patties to order, if you prefer.
Makes 12 little patties.
*The use of my food processor makes the task of finely chopping the onions and garlic far less painful (I am one of those souls cursed to be highly sensitive to onions and end up crying profusely whenever I need to chop them so finely chopped onions are terrifying to me :-)!! The food processor ends this problem AND speeds things up immensely). I then pre-chop the chives and add them to the food processor to blend them evenly with the onion and garlic before adding all to the quinoa and egg mixture.