Put the quinoa in a pan with the boiling water or stock and simmer for 12-15 minutes, or until the liquid has been absorbed.
Squeeze out the water from the grated courgette and put it in a bowl with the spring onion, garlic, eggs, lime zest, chives, flour, a large pinch of salt and pepper and the cooled quinoa.
Combine everything and put it in the fridge to set for 30 minutes (or up to the night before).
Put all the tahini sauce ingredients in a blender and whizz together.
When you are ready to eat, form the quinoa mix into burgers and heat 1 tbsp coconut oil in a frying pan.
Cook the burgers in the pan for 3-4 minutes on each side.