1
Warm a saucepan over high heat. Add quinoa and toast for about 5 minutes stirring constantly. Add water and bring to a boil. Simmer and cook covered about 10 minutes until water is absorbed - set aside to cool.
2
In a blender, puree mayonnaise, roasted red peppers, sherry vinegar, garlic, EVOO, salt and pepper to taste.
3
In large bowl, combine cooked quinoa, flour, cheese and salt. Add onions parsley, and egg. Stir with a spoon until the mixture becomes a soft dough.
4
Spray pan with cooking spray. Using 2 soup spoons, press batter into egg-shaped ovals and fry until the bottoms are golden and brown. Turn until all sides are golden and brown.
Serve topped with red pepper mayonnaise.
