Salmon Quinoa Cakes with Lemon Tahini Sauce

Mix together White Quinoa (1/2 cup) , Water (1 cup) , Wild Salmon (6 oz) , Carrot (1) , Scallions (2) , Eggs (2) , Fresh Herbs (1/4 cup) , Dijon Mustard (2 Tbsp) , Ground Flaxseed (2 Tbsp) , Garlic Powder (1/2 tsp) , Sea Salt and Pepper (1 pinch) in a bowl.

Form small cakes out of the mixture and put them on a baking tray.

Bake them on 350 degrees F (180 degrees C) for 22 minutes, or until golden brown.

In a separate bowl, combine Tahini (2 Tbsp) , Dijon Mustard (1 Tbsp) , juice of Lemon (1) and a tablespoon of water. Pour the sauce over the cakes and serve.