To cook the quinoa, use double the amount of water to quinoa, add a little salt, and cook until the water has evaporated. Then take it off the heat and cover with a tea towel for five minutes. It should expand and go fluffy and light.
Let it cool down well.
Add the egg, cumin, ground coriander, lime zest and grated cheese.
Season with salt and pepper and stir really well.
Form four patties and fry them on medium heat with normal oil, both sides roughly 3-4 minutes.
Mash up the avocado with mayonnaise, salt, pepper, lime juice and chopped coriander.
Thinly slice a red onion, wash the baby spinach.
Layer out from top to bottom:
Bread, mashed avocado, salad leaves, onions, figs, quinoa patty, mint or coriander leaves, mashed avocado, bread.