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Home • Mains • Quinoa and Greens Patties

Quinoa and Greens Patties

March 1, 2021

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These vegetarian quinoa patties are loaded with wintery greens like chard, spinach, or kale. Gluten free, dairy free, and very easy, these are a great quick dinner option.

A stack of four quinoa patties on baking paper.

Crisp, light, and with plenty of greens, these quinoa patties are a weeknight favourite for us. They come together quickly and make good use of leftover cooked quinoa, great if you’re a fan of bowl food or batch cooking.

Since the recipe is flexible in terms of herbs and greens, I do make it just about year round. Right now I have some spinach recovering from a frost – it died back and is re-growing – so it’s been featured here, alongside overwintered parsley.

Try these as a light meal with some salad or roasted veg, or add to a grain bowl for a more filling meal. You can also increase the size to make a veggie burger. Though I usually prefer more legume-based versions, like a chickpea burger, these do make a good neutral patty and taste great with any variety of toppings.

Jump to:
  • Ingredients
  • Method
  • Tips and Notes
  • Substitutions
  • Quinoa and Greens Patties
Finished patties on parchment paper.

Scroll to the bottom of the post or click “skip to recipe” above to see the recipe card with full ingredient measurements and instructions.

Ingredients

Quinoa and greens patties ingredients.

Method

Add the quinoa, greens, parsley, chickpea flour, eggs, onion, garlic, lemon zest and juice, olive oil, salt, pepper, mustard, and pepper flakes to a large mixing bowl.

Use a wooden spoon or spatula to mix very well, making sure no clumps of chickpea flour remain.

  • Ingredients in a large bowl before mixing.
  • Patty mixture after mixing in a large bowl.

Heat a large frying pan over medium heat. Once the pan is hot, coat the base with a thin layer of oil (this is important. Like any eggy recipe, it will stick otherwise).

Scoop portions of the quinoa mixture into the frying pan, about 2 tablespoons for each patty. It will be loose, but the eggs will hold it together once it starts to cook. Use a spoon to shape the patties into rounder shapes if desired (before flipping).

Cook for 2-3 minutes on the first side, until golden brown, before flipping. Press down lightly with the spatula after turning. Cook the second side again for 2-3 minutes, until golden. Repeat until all of the mixture has been cooked.

Quinoa patties on a baking sheet with lemons, parsley, and avocado.

Tips and Notes

It’ll seem like the patties aren’t going to hold together enough to fry, but they will! The batter is loose but keep in mind that it includes eggs, so they will come together nicely in the frying pan.

On that note, make sure you chop the greens very finely, because large pieces will cause some difficulty. I always remove the stems but it’s not necessary if you like them.

If you don’t like raw onion, or it gives you heartburn, you can sauté the onion and garlic for 3-4 minutes before adding to the patty mixture. I like the texture and flavour of the almost-raw onion – and not having an extra step – but the option is there.

The original recipe included an avocado tahini dip, but since updating I’m just using avocado as is (there was a massive tahini recall recently, and we can’t get it right now). I don’t often use avocados but we can get from from the Mediterranean now, so I’ve been ordering bulk boxes more recently. Use any dipping sauce you like – hummus is nice.

Some readers have noted that they’ve baked the quinoa patties with good success, so it can be done! Frying will give you a better texture, though. Be sure to use enough oil to prevent sticking, especially if using a cast iron pan.

A stack of four quinoa patties on baking paper.

Substitutions

Any kind of wheat flour can be used in place of chickpea flour. I most often use whole grain rye, sometimes spelt – and if you want to keep it gluten-free, use buckwheat flour. I haven’t tested with other GF flours like rice.

Spinach, rucola, chard, kale, beet/turnip greens, even celery greens, are all good here. Use what you have.

Switch up the parsley for your favourite herbs. Cilantro is the obvious sub, but you can go for smaller-leaved herbs like oregano and thyme, too.

I’ve heard from readers that they’ve had success using aquafaba to make these vegan, but I have never made a version of these without eggs that I found good enough to share. Egg is what holds the patties together.

More Quinoa Recipes

Moroccan Quinoa Carrot Salad
Vegan Black Bean Quinoa Burgers
Chickpea Quinoa Salad
Moroccan Roasted Vegetable Salad
Quinoa Enchilada Bake with Black Beans (sub vegan cheese if needed)

Quinoa patties on a baking sheet with lemons, parsley, and avocado.

Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.

Continue to Content
Yield: About 18 Patties

Quinoa and Greens Patties

A stack of four quinoa patties on baking paper.

These vegetarian quinoa patties are loaded with wintery greens like chard, spinach, or kale. Gluten free, dairy free, and very easy, these are a great quick dinner option.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 300 grams (2 cups) cooked quinoa
  • 50 grams (2 cups) greens, finely chopped
  • A large handful (about 10g / 1/2 cup) parsley, finely chopped
  • 30 grams (1/4 cup) chickpea flour flour
  • 3 large eggs
  • 1/2 a medium onion, finely chopped (about 70g)
  • 2 cloves garlic, minced
  • Zest of a lemon
  • Juice of a lemon (~3 tablespoons)
  • 2 tablespoons olive oil, plus more for cooking
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon hot pepper flakes (optional)

Instructions

  1. Add the quinoa, greens, parsley, chickpea flour, eggs, onion, garlic, lemon zest and juice, olive oil, salt, pepper, mustard, and pepper flakes to a large mixing bowl.
  2. Use a wooden spoon or spatula to mix very well, making sure no clumps of chickpea flour remain.
  3. Heat a large frying pan over medium heat. Once the pan is hot, coat the base with a thin layer of oil.
  4. Scoop portions of the quinoa mixture into the frying pan, about 2 tablespoons for each patty. It will be loose, but the eggs will hold it together. Use a spoon to shape the patties into rounder shapes if desired (before flipping).
  5. Cook for 2-3 minutes on the first side, until golden brown, before flipping. Press down lightly with the spatula after turning. Cook the second side again for 2-3 minutes, until golden. Repeat until all of the mixture has been cooked.
  6. Keep the patties in a warm oven before serving if you'd like, and serve with avocado or any dips and sauces you like.
  7. These will keep for a couple of days in the refrigerator in an airtight container, and freeze well. They are excellent both hot and cold.

Notes

• Spinach, rucola, chard, kale, and any other hardy greens you can find will work well here.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 86Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 116mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 3g

This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.

Did you make this recipe?

If you made this recipe, I'd love to see it! Tag #occasionallyeggs on Instagram.

© Alexandra Daum
Cuisine: American / Category: Mains

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A stack of four patties.
The original featured picture for the post. I was using a point-and-shoot camera for this, and did all of the background blur in photoshop!

This recipe was first posted in August 2016. It has been updated with new photos and improvements to the text and recipe as of February 2021.

Previous Post: « Life, February
Next Post: Chickpea Noodle Soup with Parsley and Lemon »

Reader Interactions

Comments

  1. Traci | Vanilla And Bean says

    August 26, 2016 at 5:30 pm

    It's a gorgeous recipe and I completely appreciate the Swiss Chard, Alexandra! I eat it every day in my morning Smoothie and adore this gorgeous leafy green. Eggs really do make a difference in holding patties together, unless you have beans. You've so much going on right now.. with the weddings, the big move.. and keeping us posted with new recipes and stories here. Thank you! Hugs to you as you transition. xo

    Reply
  2. The Food Blog says

    August 26, 2016 at 8:40 pm

    These patties look so delicious and pretty! Your photo is perfect, btw. I was just trying to think of ways to use the swiss chard in my garden, so thanks for the inspiration.

    Reply
  3. Dana Sandonato says

    August 27, 2016 at 3:20 am

    These look and sound delish! I truly hate when I'm amped up about a recipe, but feel as though the photos aren't good enough for a post. It makes me feel *so* defeated. I'm glad you decided to roll with this, though. The photos is fabulous — sometimes we're too critical of our own work! Can't escape that, I guess.

    Good luck with the move!

    Reply
  4. Hilary says

    August 27, 2016 at 12:14 pm

    Patties are tough to photograph, but you did a fantastic job! I love the golden crispiness of the edges and the soft, herb-packed middles. And that avocado tahini dip sounds so delicious, I might just make it as a sandwich spread today! 🙂

    Reply
  5. phruitfuldish says

    August 27, 2016 at 12:14 pm

    Those sure look amazing! I am happy you decided to post it because I have never seed a patty quite like these. How do you think a flax egg would hold up?

    Reply
  6. Marie says

    August 28, 2016 at 1:27 am

    This recipe is so appealing to me! These patties–and that avocado dipping sauce!!–are exactly the kind of food I love to eat for lunch. They look great, seem nutritious and filling, and, seriously, that sauce! I have cooked quinoa in the fridge and now I know what I'll make with it.
    (I'm so happy I discovered your blog today! Your photos are gorgeous and your recipes are all so appetizing! I'll be following you closely from now on.)

    Reply
  7. Alanna @ One Tough Cookie says

    August 29, 2016 at 1:02 am

    I've made a version of these patties before (from Heidi Swanson's Supernatural Every Day cookbook), and I loved them! They're delicious, not too complicated, and make such a versatile meal. But I love the idea of the dip you posted with these — sounds like it would take this recipe over the top. Thanks for the inspiration!

    Reply
  8. Justine Celina says

    August 29, 2016 at 5:43 pm

    I love the ease of this recipe — it's totally inspired me to get creative with a veggie burger patty of my own! Thanks for the delicious inspiration, Alexandra! Enjoy your family time and best of luck with the move.

    Reply
  9. MeCooks says

    September 12, 2016 at 10:04 am

    Great recipe, it looks yummy 🙂
    Visit me at http://www.mecooks.com 🙂

    Reply
  10. Alexandra Daum says

    September 21, 2016 at 8:54 pm

    It's one of my favourites, too. Thanks, sweet lady! Ha, I'm only getting around to replying after all the big stuff is over, sorry!

    Reply
  11. Alexandra Daum says

    September 21, 2016 at 8:55 pm

    Thank you! Chard's one of those vegetables that never seems to end in a garden, isn't it? I always end up looking forward to a hard frost so that it finally stops growing by the time the growing season is done!

    Reply
  12. Alexandra Daum says

    September 21, 2016 at 8:57 pm

    Thanks, Dana! I know, it's always such a disappointment when that happens. But I've had some of my favourite posts come out of taking pictures a second time, so sometimes it's not a terrible thing to reevaluate.

    Reply
  13. Alexandra Daum says

    September 21, 2016 at 8:58 pm

    Thanks! Hmm, I'm not sure, but I think it might. I hardly ever make flax eggs though, I just add the flax and rely on it to soak up some of the liquid that's already there, or add a little extra to help things along – I think I'd try a couple tablespoons and see how it goes, and you could always add more. If you do try it with flax, please let me know how it goes!

    Reply
  14. Alexandra Daum says

    September 21, 2016 at 9:01 pm

    Thank you, Hilary! Ooh, it makes a perfect addition to sandwiches!

    Reply
  15. Alexandra Daum says

    September 21, 2016 at 9:02 pm

    This is my favourite kind of lunch food, too. It's so portable, and I end up eating them cold as leftovers half the time anyway! Ooh, thank you so much, Marie!

    Reply
  16. Alexandra Daum says

    September 21, 2016 at 9:03 pm

    I love Heidi Swanson but I don't have that book – it's on my list, though. It's funny how that happens sometimes, isn't it?

    Reply
  17. Alexandra Daum says

    September 21, 2016 at 9:03 pm

    Thanks, Justine! I'm looking forward to seeing what you come up with 🙂

    Reply
  18. Melony Burnom Charlton says

    December 12, 2016 at 7:36 pm

    Hey! I just made these and they're so yummy. Thank you for the recipe. I used spinach because I couldn't find Swiss chard. I also ate mine with sliced tomatoes.

    Reply
  19. Alexandra Daum says

    February 01, 2017 at 9:13 pm

    You're so welcome, Melony! I'm happy you liked them 🙂 Sounds great!

    Reply
  20. Live Life says

    June 21, 2017 at 12:13 pm

    Stumbled to your Blog via Pinterest, I made the delicious potato & lentil dish yesterday evening… I am hoping to re-create it with new potatoes when we go camping at the weekend… I see (read) that you go camping, what food do you cook ? I'm looking for ideas that are easy… suggestions welcome.

    Reply
  21. Erica Williamson says

    July 12, 2017 at 9:10 pm

    what can i use to substitute the egg?

    Reply
  22. Alexandra Daum says

    July 12, 2017 at 9:11 pm

    Hi Erica, I haven't had any success making this recipe vegan – if I had, I would have posted a version without eggs already. I have heard from other writers that aquafaba can be used instead of eggs in recipes like this but I haven't tried it. If you do, please let me know!

    Reply
  23. Alexandra Daum says

    July 12, 2017 at 9:15 pm

    Hi there! I always bring granola bars that won't crumble (usually my chewy granola bars in some variation) and I like to bring falafel and salads that can handle sitting for a day or two, like the potato salad or a quinoa or pasta salad. I usually bring nuts as an easy snack, oats and fruit to cook for breakfast, and hard fruits like apples, nut butter, crackers, hummus, and always watermelon! My boyfriend likes to pack one or two little bags of frozen fruit as ice packs and then tops our oatmeal with it too. I usually pack a denser muffin and also plenty of water just in case it's not potable at the site. Happy camping this summer!

    Reply
  24. Jessica Bailey says

    July 31, 2017 at 2:34 pm

    Hi, I'm really excited to try these burgers I just have one quick question…

    In the method for the dip you mention maple syrup but it isn't listed in the ingredients, how much would you recommend? Thanks so much for your time and all your recipes x x x x x x

    Reply
  25. Alexandra Daum says

    August 01, 2017 at 2:45 pm

    Oh no, I can't believe I hadn't caught that over a year later! It should say a half teaspoon, and I've updated the ingredients list now to reflect that. Thank you for letting me know and I hope you enjoy the recipe!

    Reply
  26. Harriet Baillie says

    September 04, 2017 at 6:44 am

    Made these on the weekend. They are very yummy – thanks for the recipe. 🙂

    Reply
  27. Alexandra Daum says

    September 12, 2017 at 3:57 pm

    So happy to hear that, Harriet! Thanks for sharing <3

    Reply
  28. Nicky Hawthorne says

    January 25, 2018 at 5:53 am

    Thx for the tomatoes idea. Making this tonight!

    Reply
  29. Nicky Hawthorne says

    January 26, 2018 at 7:06 am

    a solid veggie burger, homemade, is like the dodo bird. near impossible to find.
    UNTIL THIS.
    omg. omg omg.
    this is my new favorite meal. that avo dip is nutty good. speaking of, i swapped in half almond butter when i realized i had less tahini than i thought. prolly cuz i doubled the recipe which was a solid idea because there's lots of patties for leftovers. and the boyfriend eats a ton so now the avo dip won't disappear immediately.
    tonight i made your 'seedy buns' (swapped in chia/flaxseed on top cuz that's what i had on hand) to go with the veggie patty (above) leftovers.
    so excited. you have a big fan hear. love love love your blog. gamechanger.

    Reply
  30. Alexandra Daum says

    January 27, 2018 at 2:07 pm

    Bahaha I love your comments! I'm so happy you guys loved them and I can't believe you went so far back in the archives and made those seedy buns!

    Reply
  31. Karen says

    September 23, 2018 at 3:35 pm

    Has anyone tried freezing these?

    Reply
    • Rebecca says

      November 15, 2018 at 8:09 am

      I would love to know that as well!

      Reply
  32. Amy says

    January 26, 2019 at 7:31 pm

    These look amazing! I am always looking for ways to use up Swiss chard and this one totally works! The pictures look beautiful too!

    Reply
  33. Diane Dwyer says

    August 01, 2019 at 12:06 pm

    do the greens and onions need to be cooked beforehand?

    Reply
    • Alexandra | Occasionally Eggs says

      August 01, 2019 at 12:19 pm

      Nope! You can give them a quick sauté beforehand if you prefer, though.

      Reply
    • CJ says

      February 19, 2021 at 2:01 am

      Can you use all purpose flour instead of dark buckwheat flour?

      Reply
      • Alexandra Daum says

        February 19, 2021 at 8:19 am

        I haven’t tried it, but I don’t see why not. You may need to reduce the amount a little bit.

        Reply
  34. jair says

    September 18, 2019 at 4:08 pm

    do you use the swiss chard stems as well? or just the leaves?

    Reply
    • Alexandra | Occasionally Eggs says

      September 18, 2019 at 5:44 pm

      Whatever you like! I use both if the leaves aren’t huge, and strip the stems if they’re oversized.

      Reply
  35. Agata Rozga says

    March 07, 2020 at 10:49 pm

    I tried to make these but it was a disaster – the patties just wouldn’t form, they would come apart before I could get them in the pan. Maybe I added too much chard? Or should have cut it into really small ribbons? I even tried adding more quinoa, flour, & an extra egg to get them to bind, to no avail. Too bad because they look so good!

    Reply
    • Alexandra | Occasionally Eggs says

      March 09, 2020 at 7:54 am

      Hi Agata, so sorry the recipe didn’t turn out for you. The batter is pretty loose until cooking, and then the eggs hold the patties together in the pan. If it’s too loose, you can drop spoonfuls into a hot pan and they’ll still cook up well. In future, if you want to try again, I’d recommend chopping the chard more finely and trying the spoon method.

      Reply
  36. Tara says

    May 23, 2020 at 10:13 pm

    I always have too many eggs from my chickens and too much Swiss chard from the garden. Great recipe to utilize both! 🎉

    Reply
  37. Leighanne says

    August 23, 2020 at 2:30 am

    Baked them @400 for 25 minutes and they were delicious. Thank you so much for this AMAZING recipe.

    Reply
  38. RB says

    March 02, 2021 at 1:02 am

    These are quite peppery! For anyone who is sensitive to spicy food or has health concerns, I would suggest reducing the pepper.

    Reply
    • Alexandra Daum says

      March 02, 2021 at 7:42 am

      Hi there – I would recommend always altering the spice levels to your preference. I find these to be very mild, even with the hot pepper flakes, and increase them when I am cooking for myself. Just depends on personal tastes!

      Reply

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Hi! I'm Alexandra, and this is my vegetarian recipe blog. In addition to being meat and dairy-free, most of my recipes are free of gluten, processed ingredients, and eggs. Head over to my about page to read more!

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