Place quinoa & 2 cups water in rice cooker. Set on ‘rice’ setting and cook until water absorbed. Allow to cool.
Place 1-2 Tbsp macadamia nut oil in frypan on medium heat & stir in chopped leek for 3 mins until soft.
In a bowl, combine leek, quinoa, feta, olives, rice flour, lemon rind, paprika, herbs, chilli and egg.
Season, shape tablespoonfuls into patties.
Cook in pan for about 2 mins each side. Drain on paper towel.
Top each quinoa cake with yoghurt and smoked salmon and a dash of paprika.