Ingredients • 1/2 cup red quinoa • 3 tablespoons parsley, finely chopped • 7 oz. (200 grams) cooked salmon (leftover), torn into smaller pieces • 1/2 cup bread crumbs • 1/2 cup Parmesan cheese • 1/2 teaspoon salt • Fresh cracked pepper • 1/2 teaspoon cumin • 1/2 teaspoon curry powder • 2 eggs • 2 tablespoons olive oil, for frying Instructions 1. Cook the quinoa as directed on package and let it cool. 2. In a large bowl, mix all the above ingredients except for olive oil. 3. Shape them into small patties and make sure to squeeze them tightly to prevent them from falling apart during cooking. 4. Heat olive oil in a pan on medium high heat and add the patties. Sauté until browned on each side. 5. Serve with simple arugula salad and a few slices of avocado.