I’ve been intrigued by quinoa cakes ever since I first devoured them at Le Pain Quotidian, a Belgian-based café and bakery that has a great selection of innovative and healthy food. This version, also inspired by a recipe from eatingwelllivingthin.wordpress.com, is mild enough for picky eaters but interesting enough for adventurous eaters. If time allows, cook the quinoa up to a day in advance and refrigerate it, because it will be easier to work with when cool. Serve them with a green salad with avocado, walnuts and Parmesan cheese.