Cook the quinoa according to package directions; let cool.
Whisk together the mayonnaise, honey, mustard, soy sauce, and lemon juice. Set aside.
Dice onion, chop green onions, and mince garlic. Add to a large bowl along with the quinoa, salt, pepper, Parmesan, eggs, and bread crumbs. Mix well to combine.
Add oil to a large skillet and heat over medium.
Drop 1/4 cup size balls of quinoa mixture into the skillet (an ice cream scoop works great!), then smash flat with a spatula.
Fry about 4 minutes per side until golden and crisp.
Chop tomato; peel and dice cucumber and carrot. Add to a large bowl along with the spinach and lettuce; toss to combine.
Serve quinoa patties over salad, topped with honey mustard dressing. Serve orange wedges on the side.