Place the quinoa and water in a medium-size saucepan and bring to a boil over medium-high heat. Lower heat to low and simmer partially covered, for 25 to 30 minutes. The quinoa is done when it has emerged into a curlicue shape. Remove from the heat, place in a large glass mixing bowl and allow to cool to room temperature.
Heat the olive oil, onions, butternut squash and parsnip. in a large skillet over medium-high heat. Stir frequently to prevent sticking and burning. When the onions and squash are browned and caramelized and the butternut squash is tender add the garlic, kale and parsley and cook until wilted, about 6 minutes. Save a few tablespoons of cooked red onion for the beet relish. Add the onion, squash, kale mixture to the quinoa.
Add the eggs, Brazil nuts, Panko, tamari, cumin, coriander, salt, pepper to the quinoa and vegetables. Form into patties, place on a plate.
Heat the oil in a large, heavy skillet over medium-low heat, Place as many patties as will fit without touching. Fry until browned, turn and brown other side.
If serving all of the patties together, place cooked patties on a baking sheet, cover with foil and place in the oven to keep hot while cooking the remaining patties.
Beet Relish
Place the reserved cooked red onions, beets, lemon rind, vinegar and maple syrup in a small bowl and toss to combine.
Serve cold or at room temperature
Recipe by The Gardener Cook at https://www.thegardenercook.com/quinoa-kale-and-butternut-squash-patties-with-beet-relish/