1. Preheat the oven to 400 degrees F.
2. Cook quinoa according to package directions in the vegetable stock. Set aside to cool.
3. Heat the oil over medium heat and saute mushrooms and onions until soft. When soft, add the spinach just until it wilts.
4. Combine the mushrooms, spinach, red pepper, onions, oregano, rosemary, crushed red pepper and pine nuts. Stir well.
5. Add the cooled quinoa and 1 egg. Shape the mixture into balls and place on a foil-lined baking sheet. Beat the remaining egg with a teaspoon of water and brush over balls.
6. Bake 20-30 minutes, until crispy and cooked through.