Quinoa Zucchini Fritters

1 cup quinoa, rinsed and drained
2 cups water plus 1/2 tsp salt
1 zucchini
1/3 cup finely diced onion
2 green onion, sliced
2 eggs, beaten
1/4 cup flour
1/4 cup Parmesan cheese
1/4 tsp salt and pepper to taste
1 cup peanut oil

Bring the salted water to a boil in a small pot and stir in the quinoa. Cover and simmer for 15-20 minutes until all the water has been absorbed.

Meanwhile, grate the zucchini and wring carefully in a clean tea towel to remove excess water. Mix zucchini with remaining ingredients, except the oil, in a bowl and allow to meld for at least 10 minutes - this allows the zucchini to release any remaining water once in contact with the salt. When the quinoa is cooked, cool slightly and fluff. Stir into the zucchini mixture.

Heat the oil in a skillet with high sides, safe for cooking with oil. When the oil shimmers, and a smidgen of quinoa mixture sizzles in it, place about a half cup of quinoa mixture into the oil and carefully flatten to a patty about 3-inches in diameter. Place about 3 in the skillet and cook until the first side is nicely browned. Using two spatulas, carefully flip each fritter and cook the other side until well browned. Remove to a paper towel and repeat for remaining fritters.

Makes 8-10 fritters.