1. Preheat the oven to 400F
2. Add oil to a saucepan pan and allow it to get hot. Add the small diced onion. Sauté for about 2-3 minutes over medium heat or until it’s soft and translucent. Add the minced garlic and sauté for a few seconds. Add the rinsed quinoa, small diced sweet potatoes, and small diced broccoli. Mix and add the water. Mix to combine. Bring to a boil. Once it boils, cover with a lid, lower the heat to low and allow it to simmer for 15-20 minutes or until the water has been absorbed.
3. Allow to cool a bit. Transfer to a glass bowl, mix to combine while mashing it with a fork (you may add some salt too if desired). Add the shredded sharp cheddar cheese and mix. Add the garlic powder, panko breadcrumbs and mix to combine. The mixture should stick together when pressed between your fingers.
4. Use a tablespoon measure to scoop some of the mixture. Give it a few squeezes to help it stick together, form it into a “nugget” shape, and coat them with the panko breadcrumb mixture (to a bowl add 3/4 cup panko breadcrumbs. Place the “nuggets” in the bowl with the panko breadcrumbs and evenly coat the nuggets).
5. Line a baking sheet with unbleached parchment paper. Transfer them to the baking sheet and bake for 15 minutes on one side and flip them over and bake on the other side for 10 more minutes.
6. Allow them too cool and serve.
7. Serve it with your favorite dip or on its own.

Served with shredded apples, shredded carrots and finely diced spinach. Along with halved grapes (quarter for younger kids), halved blackberries and raspberries.