1. Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes or until tender. Drain and rinse.

2. Whisk together 2 tbsp vinegar with 1/4 cup olive oil, thyme leaves and season with salt and pepper. Finely slice the shallot. Add to dressing and toss to coat. Set aside.

3. Dice avocado, tomatoes and capsicum. Roughly slice basil. Set aside.

4. Roughly chop fish fillets. Blend in a food processor or with stick mixer until smooth. Grate courgettes and stir through mixture with 2 tsp Italian herbs, salt and pepper until well combined.

5. Divide fish mixture into 8, form into patties using oiled hands. Heat frypan over medium-high heat. Cook patties for 3-4 minutes each side until golden and cooked through.

6. Toss quinoa with dressing and salad. Serve with fish cakes and mayonnaise (optional).

Notes:
Using oiled hands to form the patties will prevent the mixture from sticking.

No Fish option - replacement is chicken mince.

Combine with grated courgettes, herbs, salt and pepper. Cook using same method as Step 5.

Mixed quinoa 1 packet (200g)
thyme 1/3 packet
Shallot 1
avocado 1
Tomatoes 2
Yellow capsicum 1
basil 1 packet
white fish fillets 2 packets
Courgettes 3

From your pantry:
oil (for cooking + olive), salt, pepper, dried Italian herbs, white wine vinegar, mayonnaise (optional)