In a large bowl, combine quinoa, corn, 1 tablespoon parsley, chives, breadcrumbs, onion and flour. Stir until well combined and add eggs, sea salt and pepper. Form into patties.

Heat a large skillet to medium low. Add olive oil or coconut oil. Cook patties 5 to 7 minutes per side. Flip patties when the edges start to turn brown and a crust has formed. If they stick let them cook another minute or two before flipping. Drain on a paper towel and repeat with remaining patties, adding more oil if needed.

Meanwhile, combine tomato, vinegar, shallot, garlic and remaining tablespoon of parsley in a small bowl.

Serve corn cakes with tomato relish on top.