Step 1

Bring quinoa and water to boil in a very small pot, cover, lower heat to low and cook 12-15 minutes or until all the water is gone. Turn off heat, let stand 5 minutes covered.

Step 2

(at the same time) until just tender and drain well, and pat dry.

Step 3

Place broccoli, scallions, quinoa, egg, salt, pepper, garlic, and cheese into a food processor and pulse until finely ground. Pulse in the almond flour, mixing in well. The mixture should easily mound on a spoon and just be slightly wet, but easily forming a patty. If the mixture seems very wet, continue adding almond flour a tablespoon at a time until manageable.  Form 4 large patties. You shouldn’t need to coat these in flour, but do as you like.

Step 4

Heat oil in a skillet over medium heat. Carefully place patties in the skillet, lowering heat to medium-low– resisting the temptation to move or fiddle with them. As they form the deep golden crust, they will naturally release themselves from the pan, and not stick- making flipping much easier.  (I like to use a thin metal spatula here. Rubber spatula have thicker edges, much harder to get under delicate things.) Flip when golden and releasing, about 5 minutes.  Cook the other side until slightly puffed in the center, lowering heat more if need be.

Step 5

At this point, you could refrigerate if making ahead, and reheat down the road. Or keep in a warm oven until serving. Serve with a side salad or sauteed greens. Top with a flavorful sauce if you like (see options in notes).