These pan-fried, crisp-crusted quinoa cakes can be served on their own with a side dish or can be made into sandwiches by tucking them into buns with toppings. To cook just enough quinoa to make the cakes, in a large saucepan bring 1½ cups water and ½ cup quinoa (rinsed and drained) to a boil. Stir in 1 teaspoon kosher salt, then cover, reduce to low and cook until the water has been absorbed, about 15 minutes. Remove from the heat, uncover, drape a towel across the pan, re-cover and let stand for 10 minutes. Fluff with a fork, spread on a parchment-lined baking sheet and cool to room temperature.