Make nutritious quinoa-sprouts cutlets: Cooked quinoa & mixed sprouts, veggies, spices combined & shaped. Coat (egg/breadcrumbs). Fry.
Mix quinoa, sprouts, veggies, spices, and mash. Blend well.
Divide the mixture into equal portions and shape them into round or oval cutlets.
Egg coat: Beat, dip, breadcrumb. Eggless: Coat directly.
Heat olive oil or cooking spray in a non-stick skillet over medium heat.
Place the coated cutlets on the skillet and cook until they are golden brown and crispy on both sides, about 3-4 minutes per side.
Once cooked, remove the cutlets from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Serve the quinoa sprouts cutlets hot, along with a side of Greek yogurt, green chutney, or a light salad.