1 cup quinoa, well rinsed
1 large tin tuna in spring water or brine, drained
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped parsley
1 tsp grated garlic
2 eggs
salt and pepper to taste
1 Tbs chia seeds
Cook quinoa in 2 cups water (I used the rice cooker). Beat eggs lightly and stir in chia seeds, set aside for about 10 minutes - seeds will swell. Add in all remaining ingredients and form into patties. Place on lightly oiled baking sheet and bake at 180*C for about 20 minutes. Extras can be frozen and added to a salad for lunches. I like to add a little greek yoghurt and a squeeze of lemon juice which drips down and dresses the salad.
1 large tin tuna in spring water or brine, drained
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped parsley
1 tsp grated garlic
2 eggs
salt and pepper to taste
1 Tbs chia seeds
Cook quinoa in 2 cups water (I used the rice cooker). Beat eggs lightly and stir in chia seeds, set aside for about 10 minutes - seeds will swell. Add in all remaining ingredients and form into patties. Place on lightly oiled baking sheet and bake at 180*C for about 20 minutes. Extras can be frozen and added to a salad for lunches. I like to add a little greek yoghurt and a squeeze of lemon juice which drips down and dresses the salad.
