Rinse the quinoa thoroughly and place the grains in a medium saucepan with 2 cups of water. Bring the water to a boil and reduce to a simmer.

Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.

In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. Form patties.

Heat the olive oil in a large non-stick skillet over medium-low heat. In 2 or 3 batches, cook the patties for 8-10 minutes on each side, or until browned and golden.