Rinse 1 cup of quinoa thoroughly before cooking, place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then bring the water to a boil and reduce to a simmer.

Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let cool to room temperature.

In a large bowl, mix together cooked quinoa, eggs, parmesan, spring onions, garlic, salt, steamed kale, and breadcrumbs. Let everything sit for 5 minutes to absorb the liquid. You want the batter to moist, but not runny. Form into pancakes.

Heat 1 teaspoon Extra Virgin Olive Oil from Spain in a nonstick skillet over medium-low heat. Cook up to 6 patties at a time.

Cook for 2 ½ minutes until the one side is golden brown, flip and cook other side for 2 ½ minutes as well. Let pancakes rest on a cooking rack while you finish the next batch.

In a non-reactive bowl, add the tomato, cucumber, onions, green onions, vinegar, salt and sugar. Let rest for 20 minutes.

Add edamame, manchego, basil, mint, bacon, Extra Virgin Olive Oil from Spain and a squeeze of lime juice, salt and pepper.

Take skin off of the bacon and cut into ½ inch pieces or lardons.

In a small sauté pan over medium heat add bacon and cook until golden and most fat is rendered.

Save bacon fat for other use and place cooked bacon under paper towels. Reserve.

To finish, place quinoa pancakes on center of plate and add ¼ of the summer relish, drizzle Extra Virgin Olive Oil from Spain and pimentón de la vera finish with maldon sea salt and avocado as an option.