Combine the quinoa, parmesan cheese, eggs, chives, and spices in a medium bowl. Stir until the eggs are well incorporated throughout the mixture.
Using a ⅓ measuring cup*, press the quinoa mixture into the measuring cup, firmly packing it to about ⅔ full. Slide the patty out and place on a parchment-lined baking sheet. Chill the patties at least 15 minutes or up to 2 days ahead of time.
Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Working in batches, place half the patties into the skillet. Cook until golden brown and crispy (flipping once), about 3 minutes per side. Cook the remaining patties.
Place the cooked patties on a cooling rack to allow any excess oil to drip away. Enjoy these patties warm or at room temperature as a handheld snack, appetizer with your favorite dipping sauce, or with sauteed vegetables for a meal.
Tips for forming patties
Stuff the quinoa mix into a 1/3 measuring cup. Pack it in tight. Tap the cup into your hand or onto a baking sheet lined with parchment.
Making patties that are about the same size will help with even cooking.
Rinse the measuring cup with water or brush inside with oil if the mixture starts to stick after a few patties.