Cheesy Broccoli Quinoa Patties with Tangy Cucumber Salad

Directions

1. Cook quinoa in broth until tender, then spread in a thin layer on a baking sheet to cool.
2. Wash and dry all produce, then prep the onion by peeling and dicing; reserve half for the salad.
3. Preheat a nonstick skillet over medium heat.
4. In a small bowl, mince the onion and set aside half for the salad; grate the cheddar.
5. Sauté the remaining onion in oil until softened, then add finely chopped broccoli and cook until bright and tender; remove from heat.
6. In a large bowl, mix cooled quinoa, onion, broccoli, cheese, panko, and eggs until well combined.
7. Shape the mixture into petite patties using a ¼-cup scoop and press firmly to compact.
8. Wipe the skillet, heat oil again over medium-high, and cook patties about 5–6 minutes per side until golden brown.
9. Prepare the salad by slicing cucumber and tossing with oil, red onion, red wine vinegar, salt, and pepper.
10. Plate the patties with a portion of cucumber salad and serve.