- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- 2 cups Vigo Quinoa, cooked according to package
- 1 cup Fontina cheese, grated
- 2 green onions, sliced thin
- 1 egg, beaten
- 2 teaspoons Alessi freshly ground black peppercorns
- 2 teaspoons Alessi Sea Salt
- 2 tablespoons Vigo Extra Virgin Olive Oil
Place all ingredients in a large bowl and mix well. Let sit for 5 minutes and then serve.
*Note: Serve this dish with Roasted Garlic Aioli for best results.