For quinoa cakes: Cook quinoa according to package with the broth or water. While quinoa is cooking, start your flax egg by mixing the ground flax seed with 3 Tbs water in a bowl to thicken. In a medium bowl, combine the quinoa, flax gel, flour, onion, celery, bell pepper and garlic. The mixture should be moist enough to stick together, remaining slightly tacky. Add additional flour or water to adjust consistency. Season liberally with salt and pepper. Form into approx 8 – 12 patties about 1/2 inch thick (I got 8 with mine) (Patties can be made a day in advance and kept in the refrigerator)