Add 1/2 cup of quinoa to a pot with 1 cup of water.

Cover with a lid and bring it to a boil.

Once it is boiling, lower the heat to medium and leave it covered until it is fully cooked and all of the liquid has been absorbed.

This takes about 10-15 minutes.

Once the quinoa is cooked, remove from the heat and fluff with a fork, transfer it into a large bowl and allow it cool a bit.

While the quinoa is cooling, wash and peel your sweet potato.

Using the bigger holes on your box grater, grate the sweet potato and onion.

To the bowl with the cooked quinoa add the grated sweet potato, onion, chopped parsley, salt and pepper, eggs and flour.

Mix to combine.

Heat up a large skillet with 2 tablespoons of olive or avocado oil on medium heat.

Using a 1/4 cup measuring cup or an ice cream scoop, form the mixture into patties then carefully place 3 or 4 cakes in the hot skillet.

Using a spatula, lightly press down the cakes then fry for 3-4 minutes on each side.

If you are using a cast iron skillet, lower your heat to medium-low to not burn the cakes.

Once the cakes are done transfer them to a plate with a paper towel and continue to cook the rest.

I like serving these cakes with a simple salad and a drizzle of homemade salad dressing like my creamy parsley dressing.