In a large bowl, mix the cooked and cooled quinoa and the steamed broccoli florets.

Whisk the salt and pepper with the egg in a small bowl and add to the broccoli and quinoa mixture. Add the panko an mix to combine.

Mix the cheddar, garlic, and parsley into the quinoa mixture. Refrigerate for 15 minutes, until the panko has absorbed the excess moisture and has a texture like that of wet sand.

Divide the mixture into 8 equal balls, then press and flatten into 3/4-inch-thick patties.

Place a 12-inch saute pan over medium-high heat. When it's hot, pour in enough oil to generously cover the bottom of the pan and heat until it begins to shimmer. Add the patties and sear until the edges are golden brown, 2 to 3 minutes. Flip and cook the second side for another 2 to 3 minutes, or until a deep golden brown.

Transfer the fritters a rack or plate and immediately sprinkle with flaky sea salt. Serve hot with your preferred sauce or dressing if desired.