Herb Quinoa Millet Cakes

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• Herb Quinoa Millet Cakes

• 1 cup uncooked quinoa
• ½ cup uncooked millet
• Using a fine mesh strainer, wash quinoa and millet under cool water for three minutes.
• 2 ¼ cups water
• ½ teaspoon salt
• In a medium saucepan, combine quinoa, millet, water, and salt. Cook over medium heat and bring to a boil. Cover, decrease heat, and simmer until quinoa and millet is very soft and tender, about 45 minutes. Remove from heat and cool to room temperature.
• 4 large eggs
• In a small bowl, beat eggs and set aside.
• 3 heaping cups cooked quinoa and millet
• 1 cup panko bread crumbs
• ½ medium red onion, finely chopped
• 4 cloves garlic, finely chopped
• ½ cup grated parmesan cheese
• ½ cup coarsely chopped black kalamata olives (about 6 ounces)
• ⅓ cup chopped parsley
• 1 tablespoon lemon or lime zest
• ½ teaspoon salt
• ½ teaspoon coarsely ground black pepper or crushed red pepper flakes
• In a large bowl, mix quinoa, millet, bread crumbs, onion, garlic, cheese, olives, parsley, lemon zest, salt, pepper. If you have extra quinoa-millet, store it in an airtight container and use as a healthy side dish for another meal.
• Add beaten eggs and stir until all of the mixture is moistened.
• Using a ⅓ or ½ cup measure, scoop out mixture and form into a patties using your fingers.
• 2 tablespoon olive oil, plus more as needed
• In a large skillet over medium low heat, heat olive oil. Cook four to six patties at a time on each side until lightly browned, about 4 to 5 minutes each side. Flip and cook other side. Remove and place on a paper towel lined plate. Add additional oil as needed and cook remaining patties.
• Serve warm with tartar sauce, lemon sauce, or barbecue sauce

• 1 cup uncooked quinoa
• ½ cup uncooked millet
• 2 ¼ cups water
• ½ teaspoon salt
• 4 large eggs
• 3 heaping cups cooked quinoa and millet
• 1 cup panko bread crumbs
• ½ medium red onion, finely chopped
• 4 cloves garlic, finely chopped
• ½ cup grated parmesan cheese
• ½ cup coarsely chopped black kalamata olives (about 6 ounces)
• ⅓ cup chopped parsley
• 1 tablespoon lemon or lime zest
• ½ teaspoon salt
• ½ teaspoon coarsely ground black pepper or crushed red pepper flakes
• 2 tablespoon olive oil, plus more as needed

1. Using a fine mesh strainer, wash quinoa and millet under cool water for three minutes.
2. In a medium saucepan, combine quinoa, millet, water, and salt. Cook over medium heat and bring to a boil. Cover, decrease heat, and simmer until quinoa and millet is very soft and tender, about 45 minutes. Remove from heat and cool to room temperature.
3. In a small bowl, beat eggs and set aside.
4. In a large bowl, mix quinoa, millet, bread crumbs, onion, garlic, cheese, olives, parsley, lemon zest, salt, pepper. If you have extra quinoa-millet, store it in an airtight container and use as a healthy side dish for another meal.
5. Add beaten eggs and stir until all of the mixture is moistened.
6. Using a ⅓ or ½ cup measure, scoop out mixture and form into a patties using your fingers.
7. In a large skillet over medium low heat, heat olive oil. Cook four to six patties at a time on each side until lightly browned, about 4 to 5 minutes each side. Flip and cook other side. Remove and place on a paper towel lined plate. Add additional oil as needed and cook remaining patties.
8. Serve warm with tartar sauce, lemon sauce, or barbecue sauce