This article is written by a student writer from the Spoon University at LUM chapter.

As a busy college student, you’re most likely coming home to your apartment after class or a bender at the library tired and hungry because there’s some snacks that annoy your peers while studying. Trying to cook healthily under these circumstances is a challenge, especially when a cheesy bowl of Easy Mac is tempting you.

I tend to find myself reaching for a quick, easy side dish that’s also healthy like brown rice, couscous or quinoa. They’re quick, easy, and go with just about anything but can get boring quickly, especially when you don’t have fresh produce on hand to spruce them up.

Here’s a take to try with your leftover quinoa that will leave your taste buds and cheese craving satisfied that is just as good by itself or as a side.

Medium

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Servings: 2

Ingredients:
1 cup cooked quinoa, cooled
1 large egg
1 teaspoon flour
½ cup shredded cheese (I used sharp cheddar)
1 tablespoon oil (I used extra virgin coconut oil, but you can use whatever you have)
Salt & pepper to taste