Cook the quinoa by toasting it in a hot pan. When the grains separate, add 2/3rds of a cup of water. Bring to a boil, slap on a tight-fitting lid, and let the quinoa cook over a low flame for 15 minutes. Turn off the heat and let it stand, covered, for at least another 10 minutes.
Heat the oil and add the spinach, red pepper flakes, salt and black pepper. Cook, stirring frequently until the spinach thaws, then cover with a lid and let the spinach cook to perfect tenderness over a low flame. This should take no more than five minutes. Turn off the heat.
In a large bowl, mash the chickpeas. You want some large-ish pieces in there for texture, but nothing so big that the patty won't hold.
Add the cooked quinoa, chickpea flour, 1/2 cup of the cooked spinach, paprika, cayenne, Italian seasoning and garlic. Add salt to taste.
Divide the mixture into eight, and pat each portion into a round, flat patty. You can make yours smaller or larger, if you wish.
Heat a cast-iron or non-stick skillet. Spray with some oil and, when hot, place the burger patties on it, at least an inch apart.
Cook for a few minutes until the underside is golden brown, then flip over and continue cooking the other side.
Serve on my Whole Wheat Burger Bun with some onion, vegan mayo, tomatoes (if you have 'em) and on a bed of some of the reserved sauteed spinach.