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2 tablespoons oil
1 onion, diced
2 cloves garlic, minced
1 and 1/2 teaspoons smoked paprika
salt, to taste
pepper, to taste
2 cups cooked quinoa
1 package kani, diced
2 eggs, lightly beaten
oil spray
Preheat your oven to 450 degrees Fahrenheit.
Heat the oil in a skillet and sauté the onion and garlic until fragrant. Reduce heat to low and allow to cook until softened. Remove from heat and set aside.
Meanwhile, mix the quinoa and kani in a large bowl. Add the sautéed onions, season with smoked paprika, salt and pepper, mix well and adjust seasoning if necessary. Stir in the eggs.
Use a medium cookie scoop to scoop mounds onto a parchment-lined baking sheet, then flatten slightly with the bottom of a lightly greased measuring cup or your fingers.
Bake uncovered for 15 to 20 minutes.
Enjoy hot, cold, or at room temperature. Delicious with spicy mayo!
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