Crunchy quinoa patties with avocado smash

Quinoa patties

• 130 g tri-colour quinoa
• 850 g water
• ½ tsp salt
• 80 g Gruyère cheese cut into pieces (2 cm)
• 40 g chickpea (besan) flour
• 3 eggs
• 30 g white chia seeds
• 2 spring onions/shallots cut into thin slices (3 mm)
• ¼ tsp ground black pepper
• olive oil for frying

Smashed avocado

• 2 avocados flesh only
• ½ lime juice only
• 1 pinch salt

Poached eggs

• 1600 g water
• 30 g white vinegar
• oil for brushing
• 4 eggs
• balsamic glaze to serve
• fresh flat-leaf parsley to serve