In medium sauce pan add Quinoa and water.

Bring to a boil then cover and simmer on low 20 minutes.

While Quinoa is cooking, peel sweet potato and chop into 1 inch pieces.

Place potato pieces in microwave safe bowl and heat in high for 6 minutes or until soft.

Let cooked Quinoa and potato cool 5 minutes or so before handling.

Preheat oven to 425 degrees.

In large frying pan add coconut oil, chopped red pepper, and white parts of the green onion.

Save the green parts of the onion when mixing everything together.

Cook until soft, about 5 minutes.

In large bowl add Quinoa, potato, green onions, red pepper, flaxseed, salt, pepper, coriander, chili powder, red cayenne pepper, and garlic salt.

Add 2 eggs, mix well.

Form into small cakes or patties with hands

Place cakes on baking sheet lined with parchment paper

Cook 20 minutes flipping cakes half way through