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Method
Step 1
Place the quinoa in a medium saucepan with 1½ cups (375ml) water and bring to the boil. Reduce heat to low. Cover and cook for 12 mins or until the liquid is absorbed. Set aside, covered, to steam. Use a fork to separate the grains. Set aside to cool.
Step 2
Meanwhile, cook the broccoli in a saucepan of boiling water for 3 mins or until just tender. Refresh under cold water. Drain. Finely chop.
Step 3
Whisk the eggs and flour in a large bowl until smooth. Add the quinoa, broccoli, salmon, parsley and lemon rind. Season with pepper and stir until well combined.
Step 4
Spray a large non-stick frying pan with olive oil spray and place over medium-high heat. Pour ⅓-cup (80ml) portions of the batter into the pan. Cook fritters for 2-3 mins each side or until golden and cooked through. Repeat with the remaining batter.
Step 5
Combine the spinach, cucumber, tomato, fetta and balsamic glaze in a bowl. Divide the fritters among serving plates. Serve with the salad.
