In a bowl, mix together apple cider vinegar, sugar, and salt. Add red onion and toss to combine. Refrigerate for at least 30 minutes.
Meanwhile, prepare quinoa according to package directions. Transfer to a mixing bowl to cool.
To the cooled quinoa, add panko break crumbs and eggs. Mix until completely combined. Form mixture into 10 patties. Sprinkle both sides of each patty with Everything Bagel Spice Blend, patting lightly to adhere.
Heat 2 tablespoons of Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add 5 patties and cook for about 4 minutes on each side or until browned and crisp. Transfer to a paper towel-lined plate. Repeat with reamining Natural Grapeseed Oil and quinoa cakes.
Top each quinoa cake with smoked salmon and 1 teaspoon cream cheese. Serve with pickled onions. Garnish with capers and fresh dill.
