Crispy little Quinoa Cakes make a great meatless meal that is high in protein, fiber and iron.
To start rinse the dry quinoa under water. In a medium sized stock pot add the quinoa and the chicken stock. Bring to a boil. Reduce heat to low, cover and let stand for 15 minutes. Once fully cooked, remove from heat and fluff with a fork and allow to sit for 5 minutes.
In a large bowl combine the cooked quinoa, steamed broccoli florets, grated carrots, sautéed onions, grated cheese, whisked eggs, salt and pepper. Mix together to combine.