Tuna Patties + Roast Vegetable Quinoa Salad

• 2 eggs
• 425 g tin tuna in springwater, drained
• 0.5 cup frozen corn
• 0.75 cup almond meal
• 0.25 cup parsley, finely chopped
• 1 red onion, thinly sliced
• 2 medium zucchini, cut in large chunks
• 1 red capsicum (red pepper), deseeded and cut in large chunks
• 1 cup tri-coloured quinoa
• 120 g baby Spinach Leaves