I made the yummy quinoa patties again today. I did not have any chives - so I used spring onion and cheddar cheese instead of Gruyere cheese. I think you can pretty much use what ever you want.
2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
3 large 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
1/2 cup freshly grated Parmesan or Gruyère cheese
3 cloves garlic, finely chopped
1 cup/3.5 oz /100 g bread crumbs from gluten free bread, plus more if needed
1 tablespoon extra-virgin olive oil or clarified butter
Mix it all together and form small patties, heat the oil in a large, heavy skillet over medium-low heat and cook for 7 to 10 minutes or until the bottoms are deeply browned.
Serve them with sour cream or guacamole