Rinse the quinoa well with some cold water. Cook the quinoa in the vegetable stock for about 15 minutes.

Clean the stalks of your greens and blanche it for a minute. You can just pour some hot water over the leaves and rinse with cold water immediately after. Drain from the water and chop in small pieces. Chop the spring onions and add it to the other greens.

For the dip add all ingredients in blender and mix well.

When the quinoa is cooked. Drain it and put aside to cool down. Add the quinoa to the greens, season with some salt and pepper, add the flour and mix it well. Let is rest for few minutes. The mixture should be solid and sticky so you can form the patties. If the patties mix is too soft or the patties are falling apart just add in some more flour.

Prepare the salad leaves as you separate in smaller pieces, cut the radishes and the spring onion. Mix the oil, vinegar, salt, pepper and maple syrup for the dressing and put aside.

In a frying pan ad the oil and fry the quinoa patties on a middle heat until turning gold. It approximately takes around 2-3 minutes to cook from each side.