In a medium saucepan, combine the quinoa with the water, and soak for 15 minutes.
Place the lid on the pan, bring the water to a boil, and then 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 the cooked quinoa with the eggs, green onions, kale, breadcrumbs, cheese, cilantro, parsley, and salt. Let everything sit for a few minutes to absorb any liquid. The batter should be moist, but not runny. Form patties with your hands and reserve until ready to cook.
In a large skillet, heat the olive oil over medium-low heat. Place up to 6 patties in the skillet at time. Cover the pan and let the patties cook until the bottoms are brown, 7 to 10 minutes. Flip and cook until the other side is nice and brown, 7 to 10 minutes. Let the patties rest on a cooling rack set over a sheet tray. To keep warm, place in a warm oven while you cook the next batch.