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 or red lentil patty, these do make a good neutral patty and taste great with any variety of toppings.
Ingredients
Ingredient Notes and Substitutions
- Quinoa: this can be any colour of quinoa, but be sure to rinse beforehand if it doesn’t say that it’s already been rinsed.
- Herbs: 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. See parsley substitutes.
- Chickpea flour: 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.
- Greens: spinach, rucola (rocket/arugula), chard, kale, beet/turnip greens, even celery greens, are all good here. Use what you have.
- Eggs: 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.
Step by Step
Step 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.
Step 2: use a wooden spoon or spatula to mix very well, making sure no clumps of chickpea flour remain.
Step 3: heat a large frying pan and coat the base with a thin layer of oil (this is important. Like any eggy recipe, it will stick otherwise). Cook each patty for 2-3 minutes each side, and serve hot.
Recipe 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.
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). Use any dipping sauce you like – hummus and avocado aioli are 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.
How to Store
Storage: keep in a sealed container in the refrigerator for 2-3 days. The uncooked mixture can also be stored for one day.
Freezing: place cooled patties in an airtight container and freeze for up to three months. Thaw in the refrigerator and crisp them up again in a frying pan before serving.
Newsletter
Expert Tips
- Do a fine chop: 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.
- Cook the onions: 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.
- Press when cooking: this is what will give you that nice shape on the patties. After flipping, use the spatula to press on the patty to make sure the entire side has contact with the frying pan.
More Quinoa Recipes
Moroccan Quinoa Carrot Salad
Vegan Black Bean Quinoa Burgers
Chickpea Quinoa Salad
Moroccan Roasted Vegetable Salad
If you make these Quinoa Patties or any other vegetarian dinner recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Quinoa and Greens Patties
Ingredients
- 300 grams cooked quinoa room temperature or cold
- 50 grams hardy greens* finely chopped
- 10 grams parsley finely chopped, roughly large handful
- 30 grams chickpea flour
- 3 large eggs
- 70 grams finely chopped onion half a medium onion
- 2 cloves garlic minced
- Zest of a lemon
- Juice of a lemon ~3 tablespoons
- 2 tablespoons olive oil plus more for cooking
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dijon mustard
- ¼ 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.300 grams cooked quinoa, 50 grams hardy greens*, 10 grams parsley, 30 grams chickpea flour, 3 large eggs, 70 grams finely chopped onion, 2 cloves garlic, Zest of a lemon, Juice of a lemon, 2 tablespoons olive oil, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon dijon mustard, 1/4 teaspoon hot pepper flakes
- 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.2 tablespoons olive 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
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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.
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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.
Alexandra Daum says
You're so welcome, Melony! I'm happy you liked them 🙂 Sounds great!
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
Thanks, Justine! I'm looking forward to seeing what you come up with 🙂
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
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
Thank you, Hilary! Ooh, it makes a perfect addition to sandwiches!
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
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
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
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!
MeCooks says
Great recipe, it looks yummy 🙂
Visit me at http://www.mecooks.com 🙂
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.
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!
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.)
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?
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! 🙂
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!
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.
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