Combine the quinoa, eggs, egg whites, green onion, cheese, salt and pepper in a medium bowl. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Form into six patties.
Heat a little bit of olive oil in a large, heavy skillet over medium-high heat. Add the patties, if they’ll fit with some room between each and cook until the bottoms are deeply browned, about 7 to 10 minutes.
Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden.
Transfer to serving plate, top with a pinch of watercress leaves and a poached egg. Sprinkle with salt and pepper.
The quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.