- Combine the water and the uncooked quinoa in a pot and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer for 10 minutes. After 10 minutes, turn the heat off and leave the covered pot on the burner for another 6 minutes. Gently fluff the quinoa with a fork and allow the quinoa to cool. (Or, skip all this if you are using leftover quinoa.)
- In a large bowl, mix the cooked quinoa with the eggs, grated potato, pepper, and salt. Heat a large skillet over medium heat and melt butter (or bacon grease) in the pan. Scoop ⅓ -½ cup of the mixture into the pan and flatten out the hash brown patty with the back of a spatula. Cook the hash browns for 5-7 minutes on each side until golden brown. Repeat process with the remaining mixture.
* If you choose to use green chilies and/or chorizo, you might want to use Southwestern Style Egg Beaters (instead of 2 eggs).