Quinoa Asparagus Cakes - cooking recipe

Ingredients

1 cup quinoa
2 cups water
1 cup asparagus spear, sliced
1/2 cup parmesan cheese, grated
1 tablespoon yellow onion, grated, I substituted dried minced onion
1 garlic clove, minced
3/4 teaspoon salt
1 large egg, beaten
1/4 cup vegetable oil, divided

Preparation

Rinse quinoa under cold water, (I put mine in a sieve).
In a medium saucepan add the quinoa and 2 cups of water.
Cover, bring to a boil, then reduce to a simmer.
Cook for 15-20 minutes or until all of the water is absorbed and the quinoa is doubled in size.
Set aside until cool to touch.
In a large bowl combine the quinoa, asparagus, parmesan, onion, garlic and salt.
Gently mix all the ingredients together.
Add beaten egg until all ingredients are well combined.
Using your hands form the ingredients into golf ball sized balls and place on a cooking sprayed cookie sheet.
Gently flatten each ball with your palm to about 1/4 inch thickness.
In a large skillet heat vegetable oil over medium high heat.
Add 5 cakes to the pan using a spatula and cook 5-7 minutes until golden brown.
Flip and cook another 2-3 minutes.
Transfer to a paper towel and repeat with remaining cakes.
Can be eaten warm or at room temperature.