Ingredients:
1 cup white quinoa, rinsed
1¾ cups water (I used vegetable stock instead)
½ cup frozen corn kernels
2 tablespoons chopped fresh chives
⅔ cup grated Romano cheese (2 ounces)
¼ teaspoon kosher salt
⅛ teaspoon black pepper
1 large egg
canola oil, as needed for frying
Directions:
1. Spray an 8-inch square baking pan with cooking spray and set aside. In a medium saucepan, combine the quinoa and water. Bring to a simmer over medium heat, reduce the heat to low, and simmer, covered, for 10 minutes. Stir in the corn and cook for 2 minutes longer. Remove from the heat and let sit, covered, until the water is absorbed and the quinoa is tender, about 5 minutes.
2. Let the quinoa cool, uncovered, for 5 minutes more, then stir in the chives, Romano cheese, and salt and pepper. In a small bowl, beat the egg lightly with a fork, then stir it into the quinoa mixture. Press the mixture into the prepared baking pan. Refrigerate until completely cool and firm, about 45 minutes. (I let mine sit several hours)
3. Heat a grill, grill pan, or countertop grill to medium heat. Brush the grill or grill grate with oil. Cut the quinoa cakes into 9 equal pieces by making two evenly spaced cuts across the pan in each direction. Using a spatula, carefully lift the quinoa cakes out of the pan and place them on the grill. Let cook, undisturbed, until the cakes are browned and crispy on the bottom, 6 to 8 minutes. Gently flip each cake over and cook on the second side until browned and crispy, 6 to 8 minutes. Serve hot.