Quinoa Cakes with Basil-Chive Cream

For the cakes:
Combine the water, quinoa, and half of the listed amounts of salt and pepper in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover the pan, and simmer for about 15 minutes, until all of the liquid is absorbed into the quinoa. Remove from the heat and let it cool slightly.

Stir together the cooled quinoa, eggs, breadcrumbs, cheeses, red onion, and chives in a medium bowl to combine. Season with the remaining half of the salt and pepper.

Heat half of the vegetable oil in a large skillet over medium heat. Form the quinoa mixture into 12 patties. Working in batches, cook the patties for 4 to 5 minutes per side, adding more oil as needed, until golden brown.

For the cream:
Stir together the crème fraiche, basil, chives, and lemon juice in a small bowl to combine. Season with salt and pepper, to taste. Top each quinoa cake with a dollop of cream and serve.