• 2 cups cooked Quinoa
• 1 bunch Garlic Scapes
• 1 lb English Peas, shelled (about 1 cup shelled peas)
• 2/3 cup Bread Crumbs
• 2 Eggs, beaten (substitute 2 Tbsp. ground Flax + 6 Tbsp. water for Vegan recipes)
• 2 cloves Garlic, minced
• 1 Tbsp. Sage, minced
• 1 tsp. Salt
• 1/4 cup Walnuts, chopped
• 5 Tbsp. Olive Oil
• Salt & Pepper

If you are making this for the Vegan diet, mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.

In a medium bowl combine quinoa, bread crumbs garlic, sage, salt, pepper and peas. Add eggs (or flax mix for Vegan recipes) and mix well. Form into 2 inch balls and place on a dish in the refrigerator to let them firm.

Trim the stem ends off the garlic scapes and the very tops of the buds, where the scape gets very thin. Wash them and chop roughly. Add to your food processor or blender along with the walnuts. Puree with 5 tablespoons of olive oil. Season with salt and pepper to taste and set aside.

Heat 2 Tbsp. oil in a large skillet. Place quinoa balls in the pan and cook for 3 minutes, until they are golden brown on the bottom, then carefully flip and brown the other side. Serves quinoa cakes over salad greens with garlic scape sauce.