Cook 1 cup quinoa in 2 cups water or broth. Fluff with fork and cool to room temperature.

2 carrots, shredded
2 small zucchini, shredded
1 onion, shredded
Shred above ingredients and squeeze extra water out.

1/2 bunch parsley, finely chopped
1/2 c sunflower seeds
1/4 t cumin
1/2 t coriander
salt
pepper
combine above with shredded vegetables and quinoa. mix well.

add 3 eggs, 1/2 c breadcrumbs and 1/4 c flour.

combine all together and form into patties.

grease a baking sheet with 2T olive oil. bake 350° for 15 minutes, turn bake another 15 minutes.

Quinoa is a wonderful, versatile grain that’s easy to cook, high in protein and a great addition to any meal.  This salad was created in a moment of inspiration while desperately looking in my cupboards and refrigerator for  something to cook for dinner!  Make it early so the flavors have a chance to meld together.

Ingredients
1 cup Quinoa
1/2 each Red bell pepper chopped
1/2 each Yellow bell pepper chopped
1/2 cup Cilantro chopped
1 cup Carrot chopped
1 each Avocado chopped
1/2 cucumber chopped

Dressing:
1/4 cup Lime juice
1 tablespoon Salt
1/2 each Jalapeno peppers minced
2 tablespoon Garlic minced
1 teaspoon sugar

Instructions
Bring the quinoa to boil in 2 cups water. Reduce to simmer. Cook approximately 20 minutes until tender. Set aside to cool.

Prepare the dressing:

Chop vegetables very finely.
Combine all and serve.