To make the patties, start by cooking the quinoa and a pan of hot water with the vegetable stock cube for 12 minutes. Drain away any water and allow to cool completely. Next, combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the gluten-free breadcrumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties. You can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. To cook the patties, warm up a little olive oil in a pan and fry the patties on both sides for a few minutes. Meanwhile, place a few rocket leaves, basil leaves, tomatoes and cucumbers in a bowl and dress with olive oil, balsamic vinegar and fresh seasoning. Toss together and serve the salad into long plates on top of the quinoa cakes. Toss over the toasted pine nuts and serve with a spoon of Greek yogurt on the side