If using uncooked quinoa, rinse the grains in a sieve and place in a medium sauce pan with water. Allow quinoa to soak for 10 minutes. Then, bring the water to a boil, cover with a lid, and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let cool to room temperature.

In a large bowl, mix together cooked quinoa, spinach, breadcrumbs, bacon, eggs, cheese, spring onions, garlic and salt. Add jalapeño peppers, if desired. Allow mixture to rest for a few minutes; it should be moist, but not runny. Measure out approximately 1/2 cup of the mixture for each patty.

Heat canola oil in a large skillet over medium-low heat. Fill, but don’t crowd, the pan with patties. Cover the pan and let them cook for 5-8 minutes until the bottoms are browned. Flip and cook the other side for another 5-8 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch. Serve warm with fresh guacamole, salsa or sour cream with cilantro.