Cook quinoa in salted boiling water for 15 minutes.
Peel and grate carrots.
Finely mince the leeks.
In a pan, brown the carrots and leeks with olive oil. Add the minced garlic and cook for about 10 minutes, occasionally stirring. Let it cool down.
In a bowl, beat the eggs and add the Tamari sauce. Stir in the quinoa, leeks, carrots, parmesan, basil, and thyme. Mix well. Add salt and pepper to taste.
Make the patties.
Lightly oil the pan and cook the patties for a few minutes on each side.
Chef’s note
Serve on a mini pita with lettuce, tomatoes, fresh basil, and mayonnaise of your choice.