Step 1

Preheat the oven to 400F. Line a large baking pan with parchment paper.

Step 2

Thoroughly rinse the quinoa in a fine-mesh sieve or colander. Then, bring 1 3/4 cups of the water to a boil in a medium saucepan. Add the quinoa, return to a boil, and cook over medium heat for 10 to 12 minutes, uncovered, or until the quinoa has absorbed most of the water, stirring occasionally. Remove from the heat, fluff with a fork, cover, and let stand for 5 minutes.

Step 3

Steam or cook the broccoli until tender. Strain off any excess water and finely chop. Set aside.

Step 4

While the quinoa and broccoli cook, in a large mixing bowl, whisk together the remaining 1/4 cup filtered water, the flaxseed meal, and the olive oil. Let stand for 10 minutes to thicken.

Step 5

Transfer the cooked quinoa to the mixing bowl with the flaxseed mixture. Stir in the broccoli, almond meal, nutritional yeast, lemon juice, paprika, salt, garlic powder, and black pepper until incorporated.

Step 6

Use a 1 1/2-tablespoon cookie scoop to scoop out and compact mounds of the quinoa mixture. You want to really compress and compact them into the scoop. Drop each mound onto the baking tray. You should have about 30 mounds.

Step 7

Bake the patties for 24 to 26 minutes, or until deep golden brown and crisp on the bottoms and golden on top.

Step 8

In a small bowl, whisk together the mayonnaise and Sriracha until smooth. Chill until ready to serve.

Step 9

Serve the bites warm from the oven alongside the aioli.