Make the most of summer produce with these gluten free, vegetarian (and majorly delicious) Summer Quinoa Cakes.
Squeeze the liquid from the grated zucchini by wringing it out in a paper towel or cheesecloth. Combine zucchini and beaten egg in a medium sized bowl. Add quinoa, breadcrumbs, parmesan, garlic, chives, salt and pepper and stir until just combined. Chill mixture for at least 15 minutes.
Using a 1/4 measuring cup as a mold, form round patties by pressing firmly in between the palms of your hands. Heat one tablespoon of olive oil in a skillet over medium heat and when oil is hot, add the patties and cook until crisp and golden, about 3 minutes. Add remaining tablespoon of oil, flip the patties and repeat.
To make the relish, combine corn, jalapeño, peppers, scallion and lime juice in a small bowl. Mix and season with salt and pepper.
To serve, smear plate with avocado puree and top with quinoa cakes. Scatter corn relish over quinoa cakes along with micro greens, cherry tomato and baby squash.