Loving preparation
Rinse the quinoa well and let it drain for several minutes. Combine the quinoa with 3 cups water, the salt and the yeast. Cover well and bring to a boil, stirring once or twice to prevent sticking. When it reaches a boil secure the lid, turn the flame on low and let cook for 10 minutes. Turn the flame off and leave, undisturbed, for an additional 10 minutes. Uncover, fluff and let cool. This can be done well in advance.
While the quinoa is cooking saute the yellow onion in the olive oil with 1 teaspoon salt. When the onion softens, add the garlic, followed by the carrots and celery a minute later. Turn the heat to low and stir to prevent browning. When the carrots begin to soften, 6 or 7 minutes, add the thyme, arame, several grinds of pepper and then crumble the nori into the saute. Mix and let cool. Drain any excess liquid and then combine with the quinoa.
Blend oil, soymilk, salt, Dijon mustard, agave (or maple syrup) and vinegar in a high speed blender. Make sure the mixture emulsifies. In to the cooled quinoa mixture stir one cup of this vegan spread. Then fold in enough flour to stiffen the mix, about 1/2 cup. of whole spelt flour should work well. Place the rest of the spread in a bowl and adjust to form a tartar sauce to your taste. I recommend adding 1 Tbl. minced dill, 2 Tbl. minced shallot, 3 Tbl. minced kosher dill, and lemon juice to taste, about one lemon. Some people will prefer to add sweetener, as well.
Finally, form the quinoa mix into small cakes and lightly pan fry them or brush them with oil and bake them in a high oven until lightly brown, 8-10 minutes. Serve on a bed of mixed greens in a light vinaigrette with a dollop of the tartar sauce.