Source: Weight Waters, Simply Delicious Note: If you precook the rice and quinoa, reduce the amount of broth to several tablespoons--enough to moisten. 2 cps low-sodium vegetable broth (I use chicken broth) 1/2 cp quinoa, rinsed and drained 1/2 cp long-grain white rice (I use brown rice) 1 onion, finely chopped 2 carrots, shredded 2 large eggs, lightly beaten 3 T flour 2 t ground flax seeds 1/2 t salt, or to taste 1/2 t freshly ground pepper, or to taste * Bring broth to a boil. Add quinoa and rice. Reduce heat and simmer 15 minutes covered. Uncover and simmer till all liquid is absorbed, about 5 minutes. * Saute onions till translucent, about 3-5 minutes. * Combine carrots, eggs, flour, flax, salt, and pepper in medium bowl. Stir with fork and add quinoa/rice mixture and sauteed onions. * Heat 1 t oil in medium pan. I use a little more oil and a cast-iron skillet for more even and crispy result. Drop batter in 1/4 cup or smaller measures using as much as your pan will hold. Cook till golden on medium to medium-high heat, about 3 minutes on each side. * Drain on paper towels. They are good warm or cold.