These vegetarian quinoa patties are loaded with greens like swiss chard (or any green, really) and parsley. Gluten free, dairy free, and very easy, these are a great quick dinner option. Skip to the recipe →
This is going to be a short post. My grandmother is here right now (watching a German movie a few metres away) and, despite knowing that we’re moving in a few weeks just to see her more, I feel like I need to spend every moment of this visit with her. I guess old habits die hard and I’m used to seeing her for a couple weeks at a time every year or two.
Graham and I are going camping tomorrow, then it’s his brother’s wedding on the weekend. Since my sister’s wedding is the following weekend and I’m making the cake as well as being the only bridesmaid, it’s a bit busy right now, ha.
These quinoa patties were hard to photograph and I almost didn’t post this recipe because of it. I put a picture on instagram and it received this overwhelmingly positive response, which encouraged me to share the recipe despite the less than usual number of photos. I can absolutely guarantee this recipe will work because I’ve tested it a dozen times trying to get the pictures right.
This is the first recipe using eggs I’ve posted in a looong time, with the last one being exactly a year ago! (This zucchini cornbread.) Crazy. My diet has shifted a lot and is much more plant-based than it used to be, especially since I’ve tried to cut out dairy completely to help with some skin and digestive problems.
So, quinoa patties. They are high protein but free of both beans and grains, and I promise they won’t fall apart on you. Eggs are amazing. These make a nice summery meal with some fresh veggies. The avocado tahini dip I ended up pairing with them is pretty neat, and a much better combo than the kiwi salsa I tried the first time (disgusting).
If you’re a batch cooker and already have quinoa taking up space in the fridge, this recipe will come together even faster. There’s lots of parsley in the patties and they taste fresh and light with the chard and herbs. They seem like they won’t fry up properly when you first mix them, but trust the magic of eggs.
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 facebook, pinterest, and bloglovin.
Inspired by Green Kitchen Stories
Quinoa and Swiss Chard Patties + Avocado Tahini Dip
These vegetarian quinoa patties are loaded with greens like swiss chard (or any green, really) and parsley. Gluten free, dairy free, and very easy, these are a great quick dinner option.
Ingredients
Quinoa and Swiss Chard Patties
- 2 cups cooked quinoa
- 3 cups swiss chard, chopped into smaller pieces*
- 1/2 cup parsley, finely chopped
- 1/2 cup red onion, finely chopped
- 1/3 cup dark buckwheat flour
- 3 large eggs
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon each salt, pepper, dijon mustard, maple syrup, and garlic powder
- 1/4 teaspoon hot pepper flakes
Avocado Tahini Dip
- 1 large ripe avocado
- 2 tablespoons tahini paste
- 2 tablespoon olive oil
- 1/2 teaspoon maple syrup
- Juice of a lemon
- Small bunch parsley
- Small bunch chives
- Salt and pepper to taste
Instructions
Quinoa and Swiss Chard Patties
- Mix all of the ingredients in a large bowl, making sure that they're thoroughly combined. Let the mixture sit for 15 minutes before cooking.
- Once the patty mixture has rested, heat a flat bottomed pan over low-medium heat. Shape small patties of the quinoa mixture, about 8 cm wide and 2 cm high. Fry a few at a time (don't crowd the pan) in a teaspoon of oil. Flip once the first side is golden and set on a plate while you finish cooking the other patties. Serve warm with the avocado tahini dip. They will keep well in the fridge for three days.
Avocado Tahini Dip
- Mash the avocado with a fork in a shallow bowl. Add the tahini, olive oil, lemon juice, herbs, maple syrup, salt, and pepper. Mix until smooth. Taste and add more lemon juice or salt if necessary. This will only keep for a day or so, but makes an excellent sandwich spread if you have leftovers.
Notes
• I haven't tried baking these yet. I think it would work well though.
* Any kind of leafy green will work here. Once, when desperate, I even tried them with celery leaves and it was delicious.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 37mgSodium: 182mgCarbohydrates: 13gFiber: 3gSugar: 2gProtein: 4g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
Traci | Vanilla And Bean says
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
The Food Blog says
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.
Dana Sandonato says
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!
Hilary says
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! 🙂
phruitfuldish says
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?
Marie says
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.)
Alanna @ One Tough Cookie says
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!
Justine Celina says
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.
MeCooks says
Great recipe, it looks yummy 🙂
Visit me at http://www.mecooks.com 🙂
Alexandra Daum says
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!
Alexandra Daum says
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!
Alexandra Daum says
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.
Alexandra Daum says
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!
Alexandra Daum says
Thank you, Hilary! Ooh, it makes a perfect addition to sandwiches!
Alexandra Daum says
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!
Alexandra Daum says
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?
Alexandra Daum says
Thanks, Justine! I'm looking forward to seeing what you come up with 🙂
Melony Burnom Charlton says
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.
Alexandra Daum says
You're so welcome, Melony! I'm happy you liked them 🙂 Sounds great!
Live Life says
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.
Erica Williamson says
what can i use to substitute the egg?
Alexandra Daum says
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!
Alexandra Daum says
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!
Jessica Bailey says
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
Alexandra Daum says
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!
Harriet Baillie says
Made these on the weekend. They are very yummy – thanks for the recipe. 🙂
Alexandra Daum says
So happy to hear that, Harriet! Thanks for sharing <3
Nicky Hawthorne says
Thx for the tomatoes idea. Making this tonight!
Nicky Hawthorne says
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.
Alexandra Daum says
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!
Karen says
Has anyone tried freezing these?
Rebecca says
I would love to know that as well!
Amy says
These look amazing! I am always looking for ways to use up Swiss chard and this one totally works! The pictures look beautiful too!
Diane Dwyer says
do the greens and onions need to be cooked beforehand?
Alexandra | Occasionally Eggs says
Nope! You can give them a quick sauté beforehand if you prefer, though.
jair says
do you use the swiss chard stems as well? or just the leaves?
Alexandra | Occasionally Eggs says
Whatever you like! I use both if the leaves aren’t huge, and strip the stems if they’re oversized.
Agata Rozga says
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!
Alexandra | Occasionally Eggs says
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.
Tara says
I always have too many eggs from my chickens and too much Swiss chard from the garden. Great recipe to utilize both! 🎉