After going to a local restaurant in my town, I had to make these Quinoa Cakes right as I got home.
- Cook one cup of quinoa with two cups of water for about 15 minutes or until all the water is absorbed. If the water is absorbed and the quinoa is still dry, add more water until light and fluffy
- Put the quinoa into a bowl with 1/4 cup olive oil and juice of 2 limes, mix, and refrigerate for 10-15 minutes
- While the quinoa is cooling, cut up olives, tomatoes, avocado, and red onion and put them in separate dishes. Also have micro greens
- Heavily pack quinoa into 1/3 cup measuring cup and turn upside down on a plate. Top quinoa cake with tomatoes, olives, avocado, micro-greens, and red onion