Crispy Quinoa Patties.

These simple crispy quinoa patties are so versatile. They’re a great meatless option that even meat eaters will love. Play around with your favorite vegetables and spices. Makes great leftovers!

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

Here’s the dessert we had on Sunday night. And before those frosted sugar cookie bars, we enjoyed quinoa patties for dinner. Crispy on the edges, savory, herbed, warm in the center… these meatless patties are one of the best things we’ve put on the table.

(Even my meat and potatoes loving fiancé agrees.)

Kevin’s older sister, Kerry – the one who inspired this recipe, makes these crispy quinoa patties on the regular. I’ve had hers several times, usually in the summer for a light lunch with a salad. Kerry is one incredible cook – she’s even hosting my bridal shower this summer. Cannot wait for all her amazing food.

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

Let me tell you a few things about these quinoa patties.

  • They are so versatile! Serve them warm over salads, serve them warm in pitas (falafel style) with creamy sauce and greens, layer them into a sandwich with avocado and cheese, or even simply drizzled with hot sauce.
  • Great make ahead option. Make this entire batch of them (about 20 patties) and freeze them so you always have them handy when you’re in a pinch. Or store them in the refrigerator for the week for a quick grab ‘n go lunch of dinner. They reheat wonderfully in the microwave.
  • There are so many variations! Get creative – what’s your favorite cheese? Add it. Love broccoli or cauliflower instead of zucchini? Make the swap. Add your favorite spices like lemon pepper, cumin, dill, or smoked paprika.

The version I’m sharing today has garlic, onion, fresh grated parmesan, parsley, carrot, zucchini, salt, and lemon pepper.

No matter which variety I make, I always use the onions and garlic for their unparalleled flavor. Kerry suggested a dill/feta cheese/zucchini version. I’m going to try that one next!

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

Like any burger, meatball, or veggie pattie recipe – you need to be careful with your ingredients. There needs to be enough “sticking power” to help the patties hold their shape. Here are a few tips to help keep the quinoa patties together:

  • Make sure you have the right balance of veggies and bread crumbs. If you’re gluten free, make sure your bread crumbs are gluten free as well. I have never had luck making these without breadcrumbs.
  • Make sure you chop your veggies nice and fine. I find pulsing them in a food processor gets them to the right size. (As well as cuts down your work!) The smaller your veggies are diced, the better they will hold the patties together.
  • If you find your mixture is too wet, add a little more cooked quinoa and/or bread crumbs. Alternatively, if you find your mixture is too dry, add a couple drops of water.

Form the mixture into about 20 patties, give or take. They will be about 2 inches in diameter. Cook on a lightly oiled skillet until crispy and brown on each side. I’ve simply used nonstick spray instead of oil before, but the nonstick spray doesn’t give the patties their beautifully crispy texture.

Oil is imperative for cooking the quinoa patties.

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

Besides the cooked quinoa patties making wonderful leftovers, the uncooked quinoa mixture also keeps well for a few days. Make the mixture up, cover and store in the refrigerator until you have some time to cook the patties on the stove.

This meatless option is truly a keeper in our house. So many ways to enjoy them, fabulous leftovers, easy, quick, and a great way to use up leftover quinoa, veggies, cheese, and spices. See more recipes in my savory recipes collection!

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Crispy Quinoa Patties

Yield: about 20 patties

Prep Time: 30 minutes

Total Time: 1 hour

Print Recipe

These simple crispy quinoa patties are so versatile. They're a great meatless option that even meat eaters will love. Play around with your favorite vegetables and spices. Makes great leftovers!


  • 2 and 2/3 cups cooked quinoa
  • 4 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon pepper
  • 2 Tablespoons chopped parsley
  • 1/2 small onion, finely chopped (about 1/3 cup)
  • 1/3 cup fresh parmesan cheese, grated
  • 3 cloves garlic, finely chopped
  • 3/4 cup gluten free whole grain breadcrumbs (or regular)1
  • 1/2 cup finely chopped carrot and zucchini (1/4 cup each veggie)
  • 1 Tablespoon oil, plus more as needed


  1. Combine the quinoa, eggs, salt, and lemon pepper in a large bowl. Stir in the parsley, onion, cheese, and garlic. Stir in the bread crumbs and chopped carrot/zucchini. Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
  2. At this point, you should have a mixture you can easily form into 20 thick patties. You want the mixture moist, so the patties aren't dry tasting. However, you want the mixture to hold together when cooking. You can add more bread crumbs to firm up the mixture, if needed. Alternatively, you can add a couple drops of water to moisten the mixture. *The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when you have time.
  3. Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook the remaining patties. Add more oil to the skillet if needed between each batch.
  4. Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado, with hot sauce on top, etc etc. There are so many ways to enjoy them!
  5. Make ahead tip: Cooked quinoa patties keep well in the refrigerator for 1 week or in the freezer for two months. A quick few seconds in the microwave will warm them back up to enjoy.

Additional Notes:

Use any cheese, veggies, or spices you like best. The finer the veggies are chopped/grated, the easier the patties will stick together. I always pulse them in a food processor. No matter what else I add, I always use onion and garlic because they give so much flavor.

1. Update (2015): I've successfully made these quinoa patties using 3/4 cup oat flour instead of breadcrumbs!

Recipe adapted from Kerry, who obtained it from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen By Heidi Swanson

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

How to Cook Quinoa

Of course today’s recipe cannot start without some cooked quinoa. I’m a huge fan of quinoa. You see, quinoa is a great gluten-free source of protein, iron, and fiber. It’s also a quick way to get in a serving of whole grains. Toss it into salads or soups, use it instead of rice, or throw it into a pot of chili. Or make these incredible crispy little numbers.

Here is a separate page for you to see exactly how I cook quinoa. It’s so simple and keeps wonderfully in the refrigerator.

How to Cook Quinoa

Quinoa is SO good and versatile! It's full of protein and makes the most unbelievably delicious crispy patties!




150 Responses to “Crispy Quinoa Patties.”

  1. #
    Meghanposted August 14, 2015 at 11:09 pm

    Like so many of your recipes, I find myself going back to this one again and again! So simple to make and absolutely delicious and versatile. I am aways thinking of different ways to spin this recipe. I recently tried a version with black beans, cheddar cheese, cilantro, and red peppers which was delicious. Thank you for your great recipes and inspiring me to try something new!


  2. #
    Annaposted August 20, 2015 at 7:15 pm

    Made these tonight and they were so yummy! I had fresh basil in the house so I added some in and put the patties on a bed of arugula with avocado and homemade basalmic dressing. Will definitely be making these again soon! 


  3. #
    Mattposted September 14, 2015 at 8:34 pm

    You’re right there are so many variations! I leave out the bread crumbs and add nutritional yeast; it almost adds a cheesy delicious flavour. Check mine out 🙂


  4. #
    Kimposted October 6, 2015 at 7:05 pm

    We make a batch of these at least twice a month and eat them for breakfast.  I was wondering if you have ever tried baking them in the oven.  I know a little bit of olive oil is good for your diet, but I’d prefer not to fry them.  


    • Sallyreplied on October 6th, 2015 at 9:01 pm

      I have, yes! Obviously much more crisp cooked with oil in the skillet, but still great. About 25 mins at 350.


  5. #
    Sonjaposted November 6, 2015 at 2:16 am

    These sound awesome and I can’t wait to make them! I have a recipe for quinoa crust pizza that calls for toasting the quinoa before cooking it to make it more flavorful, I think I’m going to try that with these as well! 


  6. #
    Carolposted November 12, 2015 at 1:47 am

    Is it possible to make it without eggs? like a vegan version? it look delicious!


    • Trishareplied on June 6th, 2016 at 10:20 pm

      I substituted the egss with flax powder–1 tablespoon of flax powder mixed with 3 tablespoons of water=1 egg. When you mix it, let it sit for 5 min. or so.


  7. #
    Michael Weismanposted December 31, 2015 at 3:28 pm

    Can I make this recipe without eggs?


  8. #
    Hanposted January 5, 2016 at 1:05 am

    Hi Sally, these look fab! Have you tried oven baking instead of trying and if so, for how long at what temp? I tend to burn patties when I use the stove!


    • Sallyreplied on January 5th, 2016 at 5:35 pm

      I haven’t– but some readers have. Check the comments.


  9. #
    Kay Taylorposted January 7, 2016 at 10:23 am

    I have made these great quinoa patties several times. Today I added some kale. I like to put a poached egg on top. Great breakfast. 


    • Sallyreplied on January 8th, 2016 at 11:43 am

      Sounds like a PERFECT breakfast. I’m trying it!


  10. #
    Donna Vollaroposted February 3, 2016 at 1:08 pm

    I am making these as I write this…I have so many belly issues and i know these are going to be just what i’m looking for…They smell amazing…can’t wait to try them!!! 


  11. #
    Jesalynposted February 8, 2016 at 4:19 pm

    I made this and must not have put enough bread in because the patties didn’t stick together well but they were still delicious!! I think I will just fry the rest as crumbles.


  12. #
    Gposted February 11, 2016 at 9:26 pm

    I made this today. It was a hit. I used grounded. Flax seed with warm water instead of egg and used red chili powder and cilantro for different flavor. Thanks for the recipe. 


  13. #
    Mattposted February 17, 2016 at 8:46 pm

    Great recipe! I made mine with req quinoa and added a can of mashed black beans; probably the best meatless burger I have ever tasted!! Thank you 🙂


  14. #
    Danielleposted February 23, 2016 at 10:28 pm

    Found this recipe on Pinterest and it is amazing! My picky toddler and husband both love them as well. Will definitely be making these again… And recommending them to everyone I know!


  15. #
    Jessicaposted February 24, 2016 at 7:35 pm

    I don’t measure when cooking usually, but I’m pretty sure I added more lemon pepper and salt than was listed… Other than that I made just as the recipe stated and put 2 patties in a pita bread and topped with tzatziki sauce – SO good! My picky 9 year old even ate them. Can’t wait to try the leftovers on a salad!


  16. #
    Naomiposted March 5, 2016 at 9:30 pm

    These are a staple in our house.. I’ve made them too many times to count. They are my 11 month old son’s favourite thing to eat. Don’t usually comment on recipes by felt I had to because these are super yum, easy, affordable and healthy.


  17. #
    Kimposted April 10, 2016 at 12:38 pm



  18. #
    Victoriaposted April 22, 2016 at 1:36 pm

    These are delicious.  My husband liked them as well.  I do not use lemon pepper so I used pepper and a squirt of fresh lemon.  I was also out of carrots and only used zucchini.  I will certainly make these again.


  19. #
    Susanposted June 8, 2016 at 5:16 pm

    I add diced sweet potato and use coconut oil to cook the quinoa patties. It adds additional flavor and texture to the patties.


  20. #
    Bryanposted July 11, 2016 at 6:53 pm

    Have you ever tried Chickpea Flour?


  21. #
    Nasrinposted July 20, 2016 at 5:46 am

    I’ve made this a few times now and it’s becoming a summer favourite 
    Easy and tasty!


  22. #
    Candace Cramerposted August 4, 2016 at 1:04 pm

    Is it possible to grill these on the bbq??


  23. #
    Diana Caboriposted August 14, 2016 at 1:21 pm

    I made the patties using partially ground thick rolled oats and omitted the cheese. They held together and are delish! The recipe made so many that I froze half the batch! 


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