Cakes: 2 c cooked quinoa 2/3 c grated fontina cheese 3 T flour 2 green onions, sliced 1 egg, slightly beaten 2 t pepper 2.4 T EVOO salt to taste Aioli: 1/2 c light mayo 1 head of garlic, roasted 1 lemon, zested and juice 1/4 t cayenne pepper s&p to taste

Aioli: Place all ingredients in a food processor, season with s&p and blend until smooth. Pour in a small bowl and set aside. Cakes: Place all ingredients, except for EVOO, in a mixing bowl and stir together until well combined. Season with salt and allow to sit for 5 min. Pour EVOO in a large saute pan and place over med heat. Form 1/4 c batches with the quinoa mixture and place in heated saute pan. Cook quinoa cakes for 5 min on each side. Repeat with remaining patties until all of the cakes have been cooked. Serve with aioli sauce.