Rinse quinoa under cold water. Bring 2 cups of water to a boil, add quinoa, reduce heat, cover and simmer for about 15 minutes until fluffy. Set aside to cool.

Chop vegetables finely. Sauté in a skillet over medium heat for 5-7 minutes until slightly softened, then cool.

In a mixing bowl, combine cooled quinoa, sautéed vegetables, 1 beaten egg, breadcrumbs, cheese, and spices. Mix until cohesive.

Form the mixture into small patties or balls, about 1-2 inches in diameter and place on a parchment-lined tray.

Bake at 375°F for 15-20 minutes, flipping halfway, or pan-fry in a skillet with oil for 3-4 minutes per side until golden.

Allow to cool slightly on a wire rack. Serve warm with dipping sauces like hummus or tzatziki.