Add the soaked and rinsed quinoa to a medium size saucepan along with 2 cups of water and bring to a boil. As soon as it starts to boil (keep an eye on it or it will boil over and make a mess!), turn heat to low and cover with a lid. Allow to cook for 15-20 minutes, fluffing with a fork half way through, then set aside in a large bowl.

Meanwhile, cook the sweet potato by microwaving it on a paper towel for 8 minutes (time may vary depending on size). Allow to cool for at least five minutes, then scrape the flesh (about 2 cups) out into the same large bowl with the quinoa.

Rinse out the saucepan from the quinoa and then use it to heat the black beans and salsa by pouring them all together and then allowing it to simmer on the low setting while you prepare the fritters.

Add the rest of the ingredients to the bowl with the quinoa and sweet potato then stir until well-combined. Taking about 1/4 cup of the mixture at a time, form small patties with your hands and set aside on a large plate or baking sheet lined with parchment paper.

Once all of the patties are formed (12 total), warm the olive oil in a pan over medium heat. Cook each fritter for about 5 minutes on each side, until they are golden brown and firm.

Serve cooked fritters on a bed of the black bean salsa and enjoy!