Makes 10 to 12 Ingredients: 2 cups cooked quinoa 2/3 cup grated fontina cheese 3 tablespoons all purpose flour 2 green onions, thinly sliced 1 egg, lightly beaten 2 teaspoons freshly ground black pepper 2 ½ tablespoons extra virgin olive oil salt to taste aioli: ½ cup light mayonnaise 1 head of garlic, roasted 1 lemon, zested and juiced ¼ teaspoon cayenne pepper salt and pepper to taste

Directions: 1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes. 2. Pour oil into a large sauté pan and place over medium heat. 3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches) 4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside. 5. For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.