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.
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
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.
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.
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.
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)
Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs and #occasionallyeggs.
Quinoa and Greens Patties
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.
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
- 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.
- Heat a large frying pan over medium heat. Once the pan is hot, coat the base with a thin layer of oil.
- 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).
- 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.
- Keep the patties in a warm oven before serving if you'd like, and serve with avocado or any dips and sauces you like.
- 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:
18Serving Size:
1Amount 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.
Newsletter
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.
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.
CJ says
Can you use all purpose flour instead of dark buckwheat flour?
Alexandra Daum says
I haven’t tried it, but I don’t see why not. You may need to reduce the amount a little bit.
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! 🎉
Leighanne says
Baked them @400 for 25 minutes and they were delicious. Thank you so much for this AMAZING recipe.
RB says
These are quite peppery! For anyone who is sensitive to spicy food or has health concerns, I would suggest reducing the pepper.
Alexandra Daum says
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!
The Vegetarian Mama says
Great recipe. I was out of quinoa so substituted cooked lentils instead. Easy recipe to switch out any veggies, spices, etc. based on what you’re harvesting from your garden, or need to use up out of the fridge.
Alexandra Daum says
Good to know lentils can be used for the quinoa!