Soak the quinoa overnight, drain and rinse. If no time to soak, rinse several times, rubbing it so the bitter saponins are washed away. Cook in the basket with 700ml of water, Varoma temp, speed 4, 12minutes if soaked, 15minutes if just rinsed or until the little white tail on the seed appears.
Set aside to cool and dry your TMX bowl.
Process you cheese, garlic, and onion, 10 seconds, speed 4. Set aside.
Make your breadcrumbs by processing frozen bread (broken into pieces), 10 seconds, speed 6. Set aside.
Chop the leafy greens, 5 sec, speed 4. Add the eggs and process 5 seconds speed 4.
Add back the cooked quinoa, breadcrumbs and cheese/onion mix. Season and mix on reverse, 10 seconds, speed 3 (you may need to scrape the sides).
In a large frypan, add a couple of tablespoons of coconut oil or butter (or a mix of both).
Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil.
Press down a little with the back of a spatula.
Cook until the edges start to brown. Carefully turn and brown the other side.
Eat immediately or allow to cool and store in the fridge.