• Combine the quinoa and barley in a small sauce pan. Add 1 cup of water, bring to a boil. Once boiling, reduce to a low simmer, cover and let cook for about 20 minutes until water is fully absorbed. Transfer quinoa and barley to a large bowl.
• Heat the olive oil in a large skillet over medium heat.
• Add the shallots, cook 1 minute then add the garlic, cook for about 30 seconds until fragrant. Add the spinach and cook for about 1-2 minutes until wilted. Add the mixture to the large bowl with the quinoa and barley.
• Beat the eggs and milk together in a small bowl then add to the large bowl.
• Add the breadcrumbs, cheddar and salt and pepper to taste.
• Stir everything together until well incorporated.
• Using the same skillet, add about 1 tablespoon of cooking oil of choice and heat over medium-high.
• Shape the mixture into patties and cook for about 3 minutes on each side until golden brown. Transfer to a paper towel lined rack to drain. Add oil to the pan as necessary while cooking the patties.
• Serve warm with the dipping sauce.

For the Creamy Buffalo Dip

• Combine the cream cheese and yogurt in a small bowl and stir until mixed together and smooth.
• Add the buffalo sauce and stir until incorporated.