In a small saucepan, bring the beef broth to a strong boil. Stir in the dry quinoa. Cover and cook on low for 15 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork. Let cool.
Meanwhile, chop the spinach into small bits in a food processor. Add the spinach to a large bowl. Repeat process with onion, garlic, and parmesan. Add the bread crumbs, red pepper flakes, salt, garlic powder, pepper, and cooled quinoa. Mix together with clean hands or a large spoon. Add in the eggs and mix to combine.
Shape the mixture into 4 to 5 equal sized patties (depending on your size preference). Heat a large skillet over medium-high heat and coat with nonstick cooking spray. Cook patties for 4-6 minutes on each side, flipping only once to prevent breakage.