Cook the quinoa according to package directions. Meanwhile, grate the zucchini, place in a colander and sprinkle with some salt. Let drain for about 5-10 minutes. Squeeze out any excess liquid.
Transfer the zucchini to a bowl together with the cooked quinoa, tuna, eggs, sweet potato, garlic, parsley, chia seeds, and spinach. Season with salt and pepper and mix well. If the mixture is too thin, add some flour. Roll into small patties.
In a skillet, heat the vegetable oil and fry the patties for 2-4 minutes per side, until golden and crispy.
Drain on paper towels and serve with some chopped chives on top. Enjoy!