Zucchini Quinoa Patties

I tweaked a recipe from eatingwelllivingthin.wordpress.com to get this.  Turned out so. darn. yummy.  A lovely way to use up your garden zucchini!

2 heaping cups of cooked quinoa
three-quarter cup Mexican blend shredded cheese (or similar)
half cup small curd cottage cheese
1 cup shredded zucchini (try to press the water out of it first)
3 eggs
3 tablespoons whole wheat flour
half a cup of Thrive freeze-dried onions, or about a half of a small onion, chopped
half a cup Thrive freeze-dried celery
half teaspoon coconut sugar
a little sea salt and black pepper and garlice powder
a sprinkle of Lawry's seasoned salt

To cook quinoa:  Bring 2 cups of water plus a little salt to a boil, then add one cup of quinoa.  Reduce heat to low and keep covered while it cooks for 15-20 minutes or until all the water is absorbed.  Let cool for a couple minutes.

I use an electric skillet at 250 degrees for this, but you could also use a skillet on your stove top.  You'll just have to work on finding the perfect temp. to cook these at.  Use no-stick spray to coat your skillet and let heat up before you drop the patties onto it.

Combine all the ingredients and then drop about a quarter-cup of mixture at a time onto the skillet, kinda patting it down just a little bit.  Let cook for about 4 minutes on each side.  Easy and so delicious!