Combine the quinoa, beaten eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, garlic, crushed red pepper and black pepper. Add the bread crumbs, stir well, and the let the mixture rest for a few minutes. To test that the mixture has the proper texture to form patties, pick up a palm full, squeeze and release. If the mixture holds together in a clump, then it’s ready. If it’s dry and crumbly, add water a 1/2 teaspoon at a time until the mixture passes the test. If the mixture feels wet and mushy, add more bread crumbs.
Form the mixture into thick patties (about 3/4?), 2? round. (My shaping method: Place some mixture in one palm, then use your other palm and your thumbs to smoosh and shape the patty very tightly.)
Heat the oil in a large, heavy skillet over medium heat until shimming, swirling to throughly coat the bottom of the pan. Working in batches, gently place patties in the pan, leaving space between for easy flipping (depending on the size of your skillet, 4 to 6 will fit). Cover and cook for 8 to 10 minutes, until the bottoms are browned. Carefully flip the patties with a spatula and cook the other sides for 7 minutes, or until golden. Remove patties from the skillet and cool on a wire rack while you cook the remaining patties.
Serving suggestions: Perfect for a light meal with a side salad, or roasted brussels sprouts, or a bowl of soup. I adore them for breakfast. Made slightly smaller, these would be awesome party appetizers with raita or tzatziki for dipping.
Make ahead: the quinoa mixture keeps nicely in the refrigerator for a few days.
How to cook quinoa: Combine 1 cup of well-rinsed uncooked quinoa with 1 1/2 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, decrease the heat, cover, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the rings around the quinoa grains.