Not shown in video: In a small bowl, whisk eggs and set aside.
In a medium sauté pan, heat olive oil over medium heat. Add onions and stir-fry until translucent for about 4 minutes. Add garlic and saute for 1 minute. Add kale and toss until just slightly wilted, about 1 minute.
Remove the kale mixture from heat and place it in a large bowl. Add a splash of vinegar on the kale mixture. Let it cool to room temperature.
Once it is cooled, transfer the kale into a mixing bowl. Add parsley, parmesan cheese, bread crumbs, and the prepared quinoa into the mixture.
Slowly mix the kale with quinoa. Pour in the beaten eggs until it is moistened. Season it with salt and pepper.
Knead the mixture with your clean and moist fingers to form patty or you can use an ice cream scoop to scoop the mixture right into the hot pan.
Create as many patties as you like but rinse your hands with water after every patties to ensure easy kneading.
In a large skillet over medium low heat, heat olive oil. Add as many patties to the hot pan. Keep a bit of room to flip them.
Cook on each side until browned, about 4 to 5 minutes on each side. Lower heat helps the quinoa cakes cook slowly. When the patties are brown on both sides, remove them to a paper towel lined plate.
Serve warm with lemon wedges, mustard, fresh spinach, and salty capers or serve them any ways you like.