Rinse the quinoa in a fine mesh strainer under cold water.
Place the 2 cups of water, 1/2 tsp of salt, and quinoa in a medium saucepan; bring to a boil. Reduce heat to low; cover and simmer for 13-15 minutes or until quinoa is tender and water is absorbed.
Combine the boiling water and ground flax seed in a small bowl then set to the side.
Blend roasted peppers, vinegar, lemon juice, agave, remaining salt and 1 tbsp of garlic in the food processor until smooth. Transfer to a microwave safe bowl then heat for 2 minutes then set aside.
Mix together the quinoa, flax seed mixture, Panko, nutritional yeast, parsley, remaining garlic, and Italian seasoning in a large bowl then shape into 12 patties.
Heat olive oil in a large skillet over medium heat and cook the patties for 6 minutes on each side until browned. Serve patties with the heated red pepper sauce.