Combine quinoa, water and broth in small saucepan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Fluff with a fork.
In a medium mixing bowl, combine quinoa with remaining ingredients (except oil).
Heat 2 tablespoons oil in a large, nonstick pan over medium-high heat. Drop 8 generous 2-tablespoon scoops of the quinoa mixture into the pan, flattening into a pancake shape with a spatula or spoon. Cook until browned on bottom, about 1-2 minutes. Carefully flip, and cook another 1-2 minutes.
Add remaining tablespoon of oil to the pan, and bring up to heat. Repeat with remaining quinoa cake batter.