Ingredients

1 cup quinoa
2 cups water
4 eggs, whisked
1/2 cup Parmesan cheese
3 green onions, sliced thin
3 cloves garlic, minced
1/2 teaspoon sea salt
1 cup steamed kale, chopped
1 cup breadcrumbs
1 teaspoon olive oil

Steam the kale just until it turns a lovely vibrant green. Cook Quinoa according to package directions, should yield about 2 cups when cooked.

In a large bowl, mix together cooked quinoa, eggs, Parmesan, green onions, garlic, salt, steamed kale, and breadcrumbs. Let it sit for a few minutes to absorb the liquid. Batter should be moist but not runny. If it'd too runny, the cakes will fall apart in the pan

Heat 1 teaspoon olive oil in a large skillet over medium-low heat. Cook as many cakes that will fit in the pan without overcrowding. Cover and cook until a nice toasty brown, flip and cook the other side, each side will take about 7 minutes or so. Remove from heat and rest on a cooling rack. Repeat with remaining cakes.

Serve with chopped tomato and fresh avocado. Freeze any leftover cakes and heated as needed for an addition to a fresh garden salad.