1. Cook the Quinoa:

• Rinse the quinoa under cold running water to remove its natural coating, saponin, which can taste bitter.
• In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
• Remove from heat, let it sit covered for 5 minutes, then fluff with a fork. Allow it to cool slightly.

2. Prepare the Vegetables:

• Grate the carrot and zucchini. Wrap them in a clean kitchen towel and squeeze out excess moisture.
• Heat 2 tablespoons of olive oil in a frying pan over medium heat. Sauté the onion and garlic until translucent and fragrant. Add the grated carrot and zucchini, and cook for 2-3 minutes until softened. Set aside to cool.

3. Mix the Patties:

• In a large bowl, combine the cooked quinoa, sautéed vegetables, parsley, beaten eggs, 1/2 teaspoon salt, and black pepper. Mix thoroughly. If the mixture feels too dry, add an extra beaten egg or a tablespoon of water to adjust consistency.

4. Form the Patties:

• Scoop the mixture and shape it into round, flat patties about the size of a burger. This recipe yields approximately 12-15 patties.

5. Cook the Patties:

• Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat. Cook the patties in batches, frying each for 4-5 minutes per side until golden brown and crispy. Add more oil as needed.

6. Serve:

• Serve warm with a side salad, in a sandwich, or topped with yogurt, sour cream, or your favorite dipping sauce.