For the Quinoa:
Rinse the quinoa under cold, running water and set aside.
Add the water and the stock pot to a medium saucepan and bring to a simmer.
Add the rinsed quinoa.
Cover and allow to simmer for about 15 minutes until the liquid has been absorbed.
Remove from the heat and allow to sit, covered for an extra 5-10 minutes before fluffing with a fork.
For the Tuna-Quinoa Fish Cakes:
Add tuna to a large bowl and flake with a fork.
Mix in 2 beaten eggs, chopped spring onion, chopped parsley, lemon zest – using hands to combine.
Add quinoa and Robertsons Atlantic Sea Salt & Robertsons Freshly Ground Black Pepper to taste.
Heat oil in a pan over medium to medium high heat.
Form the mixture into 8 patties.
Working in batches, fry the patties on one side until golden brown. Flip and repeat.
Serve with a simple side salad, lemon wedges and a herbed yogurt dip.