In a 2-quart pot (or rice cooker), bring the broth to a boil. Add the quinoa and simmer, covered, over low heat until tender (about 15 min). Transfer the quinoa to a large bowl and let cool completely.
Put the white beans in a large bowl, add the eggs, garlic, 1 tsp. salt & 1/2 tsp. pepper and stir with fork to combine completely. Add the almond meal (or breadcrumbs), parsley, olives & cooled quinoa and stir to combine. Form into six 3-inch patties.
In a heavy duty 10-inch skillet, heaat 2 tbs. olive oil over medium heat. Carefully add half o the patties to the pan and cook, flipping once, until browned (about 5 minutes a side). Transfer to a paper towel lined plate and repeat, cooking the rest of the patties.
To make the red pepper sauce: Put the red peppers, roma tomato and lemon juice into blender and blend until combined, drizzling with olive oil to desired consistency.
To serve: Add greens to plate, top with quinoa cake and some rough chopped olives. Drizzle entire plate with olive oil. If desired, squeeze some lemon juice over greens.
(*Recipe adapted from Fine Cooking's CookFresh Fall 2013 magazine.)