In a medium sauté pan, heat 1 teaspoon olive oil. Add the riced broccoli and carrots, cooking until just starting to soften (approximately 4-5 minutes).

Add the frozen peas and corn and cook for 1-2 additional minutes. Remove from heat and set aside.

In a large bowl, combine the cooked quinoa and veggies. Stir to combine.

To the veggie/quinoa mixture, add the whisked eggs and gently mix. Stir in the shredded cheddar cheese and add salt and pepper to taste. 

Prepare a baking sheet with parchment paper.

Using a medium to large scoop, make quinoa cakes by forming approximately 3 tablespoons of the quinoa mixture into a small ball and then placing it on the prepared baking sheet. Gently flatten the balls  with the back of the scoop or a small spoon. 

Bake at 375 degrees F for 10-12 minutes, flipping the cakes over halfway through cooking time.