In a medium bowl, ground chicken, quinoa, ⅔ cups marinara, garlic, thyme, rosemary, crushed red pepper, salt and pepper. Form into 6 patties.
In a food processor, combine quinoa flakes, quinoa flour, parmesan cheese, onion powder, garlic powder, and parsley pulse until the mixture reaches a breadcrumb like consistency.
Dip each patty in the quinoa flake mixture then in the milk mixture and back in the quinoa flake mixture. The patties will be soft and you will need to reshape them a bit once they are coated.
Heat oil over medium heat in a large skillet. (Just enough to coat the pan lightly.) Cook on each side until brown, approximately 3 to 4 minutes per site. Transfer to the oven and top with mozzarella cheese. Bake another 10 to 12 minutes, until the cheese is melted and the burgers are cooked through. Place each patty on a bun and top with a tablespoon of marinara. Top with spinach and/or basil if desired.