Quinoa and Sweet Potato Croquettes with Black Bean Salsa

Ingredients

• ½ red onion, cut into small dice
• 2 plum tomatoes, seeded, cut into small dice
• 1 small jalapeño chili, finely minced
• 1 clove fresh garlic, finely minced
• ¼ teaspoon sea salt
• 1 cup cooked or canned black beans
• 3 green onions, finely minced
• 1 tablespoon fresh lemon or lime juice
• 1 teaspoon extra virgin olive oil
• 2 cups spring or filtered water
• 1 small sweet potato, peeled, diced
• 1 cup quinoa, rinsed very well
• Sea salt
• 3 green onions, finely diced
• 4 sprigs parsley, minced
• 1 jalapeño chili, seeded, finely minced
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 2 cloves fresh garlic, finely minced
• ½ cup pureed silken tofu
• 3 tablespoons grated vegan mozzarella cheese substitute
• Avocado or sunflower oil, for frying
• Whole wheat bread crumbs