Start by rinsing quinoa under cold water for a minute to remove bitter saponins. Chop veggies into small pieces.

In a medium saucepan, bring broth or water to a boil. Add rinsed quinoa, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.

Heat olive oil in a skillet over medium heat. Sauté onion and minced garlic for 2-3 minutes until translucent. Add mixed vegetables and cook an additional 4-5 minutes.

In a large mixing bowl, combine cooked quinoa, sautéed vegetables, flaxseed egg, and breadcrumbs. Season with salt, pepper, and herbs. Mix until well integrated.

Scoop portion of mixture and form into patties about 1/2-inch thick. Place on a parchment-lined baking sheet.

Heat olive oil in the skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and crispy. Or bake at 375°F for 20 minutes, flipping halfway.

Serve hot with sauces like tahini or avocado slices, or in a salad.