Zucchini Fritters with Quinoa Rice, Avocado, and Tomatoes

• 1/2 Cup basmati rice
• 1/2 Cup tricolor quinoa
• 2 Cup water
• 1/4 Teaspoon salt
• 2 zucchini
• 1/2 Teaspoon salt
• 2 egg
• 1/4 Cup green onions
• 1 Cup all-purpose flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon black pepper
• 2 tomato
• 2 avocado

• Make the quinoa rice: rinse rice and quinoa under running until water runs clear. Set aside.
• Add water to a pot and bring to a simmer. Add the rinsed rice, quinoa, and salt. Cover the pot, and place the heat on low. Cook for 15 minutes. Remove the pan from heat and let it sit covered for an additional 10 minutes. Once done fluff with a fork.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.