Preheat the oven to 350°F (175°C)., In a bowl, flake the salmon into small pieces. Add the chopped spinach, cooked quinoa, and beaten egg. Mix well., Shape the mixture into small patties and place on a parchment-lined baking sheet., Bake for 15-20 minutes, or until firm., Let cool before serving. Store leftovers in the fridge for up to 3 days.