FOR BEST RESULTS, MAKE QUINOA SEVERAL HOURS AHEAD
In medium saucepan, toast quinoa over medium heat for a few minutes, to release nutty flavor
Add 1 cup vegetable broth. Be careful, because broth and quinoa may bubble. Reduce to low simmer, and cook for approximately 18 minutes
In large bowl, add quinoa, onion powder, garlic powder, red pepper flakes, Panko bread crumbs and Parmesan
In skillet over medium heat, spray with cooking spray or add 2 teaspoons avocado oil
Add onion and garlic, and saute for 2-3 minutes, until onion is translucent
Add kale and remaining broth, and cook until kale is softened, 5-10 minutes.
Allow kale to cool for 3-4 minutes, and add to bowl.
Beat egg, add to mixture and combine thoroughly. Allow to rest for 10 minutes.
Wipe skillet clean. Add avocado oil or vegetable oil, and turn heat to medium-high
Form patties. I use 1/4 measuring cup, and pack mixture into cup, so that all patties are uniform and stay together. I also spray the inside of the cup lightly with cooking spray, so the patties release easily
Carefully add patties to oil. Press down lightly with the back of the cup or a spatula, to flatten them slightly.
Cook for about 5 minutes, or until you see the golden crust begin to form. Carefully turn using spatula, and allow other side to cook. You may lose a little of the patty, but that's okay!
When patties are done, remove from the oil and drain on paper towels.
Top with additional grated parmesan and a little more red pepper flakes, if desired. Enjoy!