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1
Prepare enough quinoa (according to package directions) so that you have 3 cups of cooked quinoa.
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2
When done, let it cool.
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3
In a bowl combine the quinoa with the chives, carrots, zucchini and Parmesan cheese.
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4
Set aside.
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5
In a small bowl, whisk your eggs with the garlic powder, onion powder, salt, pepper, parsley and Dijon mustard.
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6
Pour the egg mixture into the quinoa mixture and mix well.
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7
Add the breadcrumbs 1/4 cup at a time (you want the mixture to be slightly wet) until they are all added.
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8
Preheat a large skillet on medium heat.
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9
Add 2 tablespoons of your olive oil.
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10
Using a tablespoon measuring spoon, scoop out some of the quinoa mixture.
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11
Then use damp fingers to flatten into a small cake.
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12
Cook the mini cakes in the olive oil for 2-3 minutes per side or until browned.
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13
Once cooked, drain on a paper towel and repeat with the remaining quinoa mixture.
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14
To make the pesto: Combine all ingredients (basil, chopped pecans, goat cheese, 1 tablespoon olive oil) in the bowl of a food processor and pulse until nuts and basil are chopped and all ingredients are combined.
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15
Either spoon onto the top of the quinoa bites or put into a piping bag and squeeze onto the bites.
