Quinoa Cakes

As you may recall, one of my goals is to eat quinoa twice a week. That's been pretty easy, as I love quinoa, and I have a few standard dishes that I make with it regularly. Of course, I am always looking for new ways to enjoy it, and I recently found a terrific recipe for Quinoa Cakes in a magazine that I was reading in an office somewhere. I took a picture of the recipe so I could make it at home, but unfortunately, I didn't get the name of the magazine in my picture so I can't give proper credit. The magazine was the type that pretends to be about health but is mostly ads and reviews of products (Shape, Health, Self, Organic Style, etc.). If anyone knows which magazine this recipe is from, let me know and I'll add a link to it here. Anyhow, they are really delicious, and if you have a pot of cooked quinoa on hand you can make them up pretty quickly. They do need a little time to set-up in the refrigerator, and even still they are a little crumbly. If I make them again, I might add a little flour to hold them together better.

Savory Quinoa Cakes
1 cup quinoa
1 2/3 cups cauliflower florets
1 large handful of kale, stems removed, leaves washed and finely chopped
3 cloves garlic, finely chopped
4 large eggs
1 1/2 cups crumbled feta cheese
3/4 cup rolled oats
salt and pepper
oil for frying

Cook the quinoa. Combine 2 cups of water and the quinoa in a medium-sized saucepan. Bring to a boil, reduce heat, and gently simmer for about 15 minutes, or until the water is absorbed. Set aside to cool.
Place the cauliflower florets in a food processor and pulse until it is a rice-like texture. Transfer to a bowl and add the cooked quinoa, chopped kale, garlic, eggs, oats, feta, and a little salt and pepper. Stir until well combined and then place in the fridge to set for 30 minutes. Form the mixture into patties with your hands and fry in a well-oiled pan with the heat on medium-high for about six minutes on each side.