Cook quinoa as directed on package; set aside when done.
Finely chop the onion, garlic, spinach, and almonds. Peel and grate the sweet potato.
In a mixing bowl, whisk together the eggs, flour, peanut butter, and vinegar. Add the cooked quinoa, chopped sun-dried tomatoes, feta, chopped parsley, salt, and pepper. Stir until everything is well combined, then let the mixture chill in the fridge for about 30 minutes.
Preheat your oven to 400º F and grease 2 baking sheets with olive oil (or spray with cooking spray).
Wet your hands and form 1/3 cup quinoa mixture at a time into round, flat patties. Place onto prepared baking sheets and bake 20-25 minutes, or until lightly browned and crisp, flipping halfway through.
Meanwhile, slice banana; toss with pineapple chunks.
Serve patties on a bed of spinach with fruit salad on the side.