Step 1

Place the water and quinoa in a small saucepan over medium heat. Bring to 
the boil. Reduce the heat to low. Simmer for 12-14 minutes or until liquid is absorbed. Cool completely.

Step 2

Combine the quinoa, oats, parmesan, chives and egg in a bowl. Season well. Stand for 10 minutes.

Step 3

Meanwhile, for relish, process beetroot and lemon juice in a food processor until finely chopped. Add apple and feta. Process until a coarse paste forms. Season.

Step 4

Preheat a chargrill on medium heat. Place zucchini and squash in a bowl 
and spray with olive oil. Season. Cook, gently tossing, for 3-4 minutes or 
until lightly charred and tender.

Step 5

Heat the oil in a large non-stick frying pan over medium heat. Place two 8cm egg rings in the pan. Divide half the quinoa mixture among the egg rings and flatten. Cook for 2 minutes or until golden. Remove the egg rings and carefully turn the quinoa patties. Cook for a further 2 minutes or until the patties are golden and crisp. Transfer the patties to a plate lined with paper towel to drain. Repeat with the remaining quinoa mixture.

Step 6

Top each roll base with beet relish, spinach, a pattie, grilled vegetables and 
a dollop of mayonnaise. Top with roll tops.