cheesy quinoa cakes.

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Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli from Shalee:

2 cups cooked quinoa

2/3 cups grated fontina cheese

3 T all purpose flour

2 green onions, thinly sliced

1 eggs, lightly beaten

2 tsp freshly ground black pepper

2.5 T extra virgin olive oil

salt to taste

aioli:

1/2 cup light mayonnaise

1 head of garlic, roasted

1 lemon, zested and juiced

1/4 teaspoons cayenne pepper

salt and pepper to taste

For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes. Pour oil into a large saute pan and place over medium heat. Form 1/4 cup patties with the quinoa mixture and place in the heated saute pan. (this will have to be done in batches). Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside. For aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.