1 cup quinoa
2 cups vegetable stock
3 garlic cloves, finely diced
1½ teaspoons ground cumin
1 cup finely grated parmesan
2 spring onions, green parts finely sliced
handful parsley or basil, roughly chopped
1 free-range egg, lightly beaten
sea salt and ground black pepper
ghee or coconut oil for sautéing
juice of 1 lemon
45ml olive oil
1 teaspoon coconut sugar
1 clove garlic, finely diced
100 grams baby kale leaves (could also use rocket or mesclun)
1 ripe avocado, sliced
2 radishes, very thinly sliced
To serve: lemon wedges
Rinse the quinoa very well using a fine sieve. Place in a saucepan with the stock and bring to a boil. Reduce heat to a simmer and cook with a lid slightly ajar for 15–18 minutes until tender and the liquid has been absorbed. Place the lid on snugly and leave for five minutes. Stir through the garlic, cumin, parmesan and spring onion. Leave to cool for 15 minutes before mixing in the parsley, egg and a generous seasoning of sea salt and ground black pepper.
Form balls of mixture (about the size of a ping pong ball) into patties. Place in the fridge for 30 minutes to firm.
Heat a large spoonful of ghee or oil in a sauté pan over a medium heat. Cook the patties in batches of 4 at a time until golden brown on both sides. Keep warm in the oven until ready to serve.
Combine all the dressing ingredients, along with salt and pepper, in a jar and shake vigorously until well mixed. Toss the salad leaves with the dressing.
Divide the greens between four plates. Garnish each with the avocado and radish. Top with quinoa patties and serve immediately with a lemon wedge on the side.