Cakes:
2 c cooked quinoa
2/3 c grated fontina cheese
3 T flour
2 green onions, sliced
1 egg, slightly beaten
2 t pepper
2.4 T EVOO
salt to taste

Aioli:
1/2 c light mayo
1 head of garlic, roasted
1 lemon, zested and juice
1/4 t cayenne pepper
s&p to taste

2 c cooked quinoa 2/3 c grated fontina cheese 3 T flour 2 green onions, sliced 1 egg, slightly beaten 2 t pepper 2 4 T EVOO 1/2 c light mayo 1 head of garlic, roasted 1 lemon, zested and juice 1/4 t cayenne pepper

Aioli:
Place all ingredients in a food processor, season with s&p and blend until smooth. Pour in a small bowl and set aside.

Cakes:
Place all ingredients, except for EVOO, in a mixing bowl and stir together until well combined. Season with salt and allow to sit for 5 min. Pour EVOO in a large saute pan and place over med heat. Form 1/4 c batches with the quinoa mixture and place in heated saute pan. Cook quinoa cakes for 5 min on each side. Repeat with remaining patties until all of the cakes have been cooked. Serve with aioli sauce.