Bring the water to the boil, add the quinoa, reduce the heat and simmer for approx. 10 mins. Remove the pan from the heat, cover and leave the quinoa to absorb for a further 10 mins. Transfer to a plate, leave to cool.
Add the onion, parsley and chilli, mix well. Stir in the cornflour, season, add the lime juice. Shape the mixture into 20 rolls (approx. 2 x 5 cm), place on a baking tray lined with baking paper.
Approx. 25 mins. in the centre of an oven preheated to 250 °C (fan/convection) until golden brown.