In a large bowl, mix the boiled quinoa with rice flour, diced onions, salt, pepper, dill, paprika, turmeric, olive oil and eggs. Add the cheeses and refrigerate for an hour.
Remove from the fridge and shape into mini patties (yielding 30).Use a nonstick pan over medium heat, cooking spray and cook the patties in batches for 3 minutes on each side until golden. Transfer to a baking tray and finish off in a pre-heated oven (180ºC) for about 15 minutes.
In a bowl dilute the tahini mixed with Opitfast powder in water.
One serving includes 5 patties with 2 tbsp of tahini dressing and a side green salad