1 cup uncooked quinoa, rinsed
1 ½ cups water
4 scallions, very finely minced (whites and reasonable greens)
½ teaspoon salt
2 large eggs beaten
Butter for the pan
1. Combine the quinoa and water in a saucepan. Bring to a boil, lower the heat to the slowest possible simmer, cover, and cook (with a heat diffuser, if available, inserted underneath) until the grains are tender – 20 to 30 minutes. Remove from the heat and fluff with a fork to let steam escape.
2. Add the scallions, salt, pepper, and beaten eggs, and stir well to combine. (It’s fine if the quinoa is still hot.)
3. Meanwhile, melt some butter in a heavy skillet over medium-low, and swirl to coat the pan. Lightly spray a ¼-cup measure (ideally one with a handle) with nonstick spray, and use it to scoop the batter, evening off the top with a knife, to form neat cakes. Shake the formed batter into the pan, and cook on both sides until golden and crisp. Depending on your pan and your stove, this will take approximately 5 minutes (or perhaps a little longer) per side.
4. Serve hot or warm, with toppings of your choice.