quinoa pancakes

i think i'm on my way to earning a reputation for turning food into pancakes, which is ironic because i don't really like breakfast pancakes.

these are a delicious side for leftover borscht and the leftover pancakes will be good with the brussels sprouts i'm about to cook up for my lunch tomorrow. they'd probably also be a really good alternative to an omelette - for a lunchy brunch, serve up quinoa pancakes with broccoli. or, for a southern twist, with green beans and stewed tomatoes. with quinoa pancakes everyone wins.

ingredients:
2 eggs
about 1 cup cooked quinoa (enough so that the egg quinoa mixture isn't runny)
salt and pepper to taste
3 tbsp grated parmesan cheese (adjust to taste)

to make:
heat a frying pan over medium heat - be patient while it heats up. don't start it on hi and then turn it down and expect this to work. trust me.

in the mean time:
scramble 2 eggs, add salt and pepper and grate in parmesan cheese. stir in quinoa so that the mixture is wet and quinoa is coated, but is not runny.

when the pan is hot, drizzle a little bit of olive oil in there. spoon in quinoa into two palm-sized cakes (make them 2 at a time unless you really have a big griddle or good griddle skillz).
let them cook for about 4 minutes - you'll be able to watch the egg cook through the quinoa. when the egg is set about halfway up the cake, flip them.
the second side will take about the same time to cook. the cakes should be faintly golden brown - if they're brown, turn down your stove.
flip once more, cook 1 minute on each side.
serve immediately. makes 4 cakes.

leftovers: they should reheat in the microwave - if they don't, i'll post again after lunch tomorrow.