Heat a large skillet over medium heat. Pour in about ⅓ cup of water, then cover and allow kale to steam. Be sure to stir or move around frequently to prevent burning.
When kale is dark green and tender, pour off any residual liquid and set aside to cool, then finely chop.
Combine the cooked quinoa, eggs, salt, and seasoning in a large bowl. Stir in steamed chopped kale, onion, cheese, and garlic. Add chopped bell peppers and ground flaxseed and stir until everything is combined. Allow mixture to sit for about 10 minutes to absorb moisture.
Form mixture into 12 patties. Each will be about 2 and ½ ounces.
Heat a bit of olive oil in a large skillet over medium-low heat. Add 4 to 5 patties to the skillet at a time, and cook for 4-6 minutes, or until underside is dark brown.
Carefully flip patties with a spatula and cook other side for an additional 4-6 minutes, or until dark brown. Remove from skillet and allow to cool on a cooling rack.
Cook remaining patties, adding additional oil to the pan as needed. Serve warm or cold. Cooked patties can be kept in the refrigerator in an airtight container up to 5 days, or in the freezer for 1 month. Reheat as needed in the microwave.
Quinoa: this is 1 cup of dry quinoa.
Seasoning: use a salt-free seasoning. I like Mrs. Dash or McCormick, something like garlic & herb or lemon pepper.
Vegetables: I like to coarsely chop or dice and then pulse in a food processor a few times to make sure they're finely chopped.