Quinoa-Beet Cakes

1. In a small pot, combine the quinoa with 1½ cups water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer until the quinoa has absorbed all the liquid, 20 to 25 minutes.

2. Pour the quinoa onto a baking sheet and spread into an even layer to cool slightly, 5 to 10 minutes.

3. In a medium bowl, mix the cooled quinoa with the onion, garlic, beets, Parmesan, eggs and bread crumbs to combine. Season the mixture with salt and pepper. Form the mixture into 8 evenly sized patties. (The patties can be made up to this point and stored, refrigerated, for up to three days.)

4. In a large sauté pan, heat the oil over medium heat. Cook the patties until golden brown, 3 to 4 minutes per side.

5. Serve the cakes warm, topped with 1 tablespoon goat cheese and 2 teaspoons herbs.

Note: For larger servings, make 4 evenly sized patties in step 3. In step 4, increase the cooking time to 5 to 6 minutes per side. These cakes make great veggie burgers.