For the pesto, blend the basil leaves, spinach leaves, Parmesan cheese, pine nuts, garlic and 2 Tbsp olive oil in a food processor.
For the cakes, mix together the quinoa, eggs, flour, salt, and pesto until well combined.
In a large skillet, over medium-low heat, add a thin layer of olive oil. With wet hands, form the quinoa mixture into about 10 cakes and add them to the pan.
Cook until golden brown on both sides, about 10 to 12 minutes total. Cover with a lid (if desired) after crisping the sides to help them cook all the way through, adding more oil to the pan if it dries out. Season with salt and pepper.
Serve warm topped with extra Parmesan and basil (optional). Also great leftover.