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!

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.
  • They’re meatless. If you’re trying to limit your meat, these are a wonderfully healthy option. I also love my meatless black bean burgers, corn fritters, and pumpkin chili too!
  • 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.

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!

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!


Crispy Quinoa Patties

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: about 20 patties
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American


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)*
  • 1/2 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!


  1. Make Ahead & Freezing Instructions: 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.
  2. Update (2015): I’ve successfully made these quinoa patties using 3/4 cup oat flour instead of breadcrumbs!
  3. Customize These! 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.
  4. Recipe adapted from Kerry, who obtained it from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen By Heidi Swanson.

Keywords: crispy quinoa patties

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!


  1. 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!

  2. 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.


  4. 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.

  5. 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.

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

  7. Have you ever tried Chickpea Flour?

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

  9. Candace Cramer says:

    Is it possible to grill these on the bbq??

  10. Diana Cabori says:

    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! 

  11. These look great and I’ll be making them for a party I’m going to tomorrow (minus the cheese). Just a word of warning, if you’re using parmesan then they are not technically suitable for vegetarians because it contains calf rennet (depends how strict your non meat eaters are).

  12. Tricia Seymour says:

    Made these and they were delicious!! I grated the veggies to get them small bc I don’t like to use my food processor. You can grate and then give them a quick chop and they mix in great and small!

  13. This has quickly become my husband and my favorite recipe. Love them! Have made them several times now with different cheeses, using red peppers (or assorted, no green), onions, minimal garlic, portabello mushrooms and they are fabulous! I have friends who are gluten free and/or vegan so I am going to experiment using your suggestions and make 2 batches for our Christmas party so we can satisfy everyone’s needs and taste compare. I will share the outcome. Thank you very much for this recipe!

  14. Tricia Seymour says:

    Made these and they were delicious! I don’t like to use my food processor so what I did was grate the veggies on a cheese grater. Worked perfect!! I also can’t have dairy so I left out the cheese and they held together fine. I wonder if these would be good in a waffle maker… ??

  15. Amazing recipe with a great taste! I made it several times and my whole family loves those delicious patties!

  16. Can these be baked? If so what temputure?

  17. Love how well these freeze! I just put them in a zip lock bag once cooled to freeze. and reheat in the sandwich press.

  18. I made these with “chia eggs” and it was fine. I used oatmeal as I don’t have bread crumbs (or really even much in the way of bread), and I had to put in nearly twice of what was called for. However, I also had extra zucchini; so I suppose that might have added extra liquid. I don’t have a food processor, but I found that grating the vegetables works excellently as well. I will definitely have to play around with this recipe some more to try various vegetable combinations.

  19. The wet mix doesn’t hold it’s shape very well and i had to be quite delicate with them up until they were cooked. They were surprisingly firm once cooked, a bit like a regular meat pattie. Regardless of all of this i really liked them, they were delicious and we all liked them! I served them with sweet potato fries, watermelon and feta salad and a guacuamole style dip. I will make them again many times! Thanks for the recipe!

    1. Sounds like an amazing menu!!

  20. Sara Grossnass says:

    Hi Sally, 
    Thus is si exciting! Just came across this recipe this morning, amazing timing as I happen to have too much leftover quinoa salad with roasted veg and was wondering what I could do with it 🙂 can’t wait to have a go… 
    Was just wondering if one could bake the patties instead of frying… What temperature would you suggest & how long for ? Thank you, kind regards , sara

    1. absolutely! On an oiled baking sheet, you can bake them– I’d say 375F. They’ll be a little fluffier if baked vs lightly pan-fried.

      1. Thank you !

      2. Sorry, jumping in – how long would you bake them for?

  21. Gaby Sanchez says:

    Soooooo delicious!! I´m a newbie at cooking. I recently became a vegetarian and this recipe is one of my favorites now. I changed the veggies to use whatever is in my fridge.
    Thanks for sharing!!!

    1. Glad you like these, Gaby!!

  22. My boyfriend just downed a plate of 8…his review…”outstanding”! I did add another 1/4 cup of carrots and substituted English cucumber for the zucchini.  Fried in a mixture of canola/olive/peanut oils.  Served with a mayo/schiracha ketchup dipping sauce.   Will be making these often. Thank you!

    1. Glad you guys liked these, Toni!

  23. Real nice. Didn’t have any veggies (not even an onion) and they were still delicious. Just was trying to get rid of some quinoa. Scooped some hummus on top of each patty which was delicious.

  24. These are delicious. I add more olive oil, use any veggies that are in season and refrigerate the mixture for an hour or two before grilling or baking them in the oven. Also I don’t use onions as I like to freeze a batch. They’re brilliant! Thank you so much!

  25. Hey y’all, just dropping by to say that I make these constantly and they are delightful. They keep my freezer STOCKED. I add and/or substitute shallots, celery salt, onion powder, extra salt, red quinoa, green onion, cilantro, chickpeas – you name it. Extremely versatile recipe. I’ve never had a single patty not come out delicious, even burned!!

    1. I’m so happy to read that these are so well loved in your house, Charlotte!

  26. These are amazing! I didn’t have any breadcrumbs but added about 1tbsp of buckwheat flour which made the patties hold together really well.
    Any idea how long they will last in the fridge, uncooked?

    1. Hi Lucy! A few days in the fridge should be just fine before cooking them.

  27. This is a great recipe and I make all the time with plenty of variations that are mentioned here. This weekend I want to make the paties for a vegan friend and I know I can substitute the eggs with flax seeds soaked in water…. what about the cheese? What can I use instead?

    1. You can try just leaving the cheese out. I haven’t tested it with vegan “cheese” but that might be an other option.

  28. christine wilson says:

    Hi..would well drained beans made into puree, white bean, etc., help hold shape instead of crumbs? Several family members with gluten issues..

    1. Hi Christine! I haven’t tried it, but mashed beans would make a great binder. The quinoa patties won’t be as crispy though.

      1. christine wilson says:

        I did try it, you’re right… not as crispy and a bit “dry”, but good otherwise.
        Thanks for the response, always love your recipes:)

  29. Hi, Sally!

    This recipe looks delicious!
    Would this recipe be able to be halved or would that mess up the patties?
    Thank you! Have a great day!

    1. Hi Veronica, Yes you can cut this recipe in half. Enjoy!

      1. Awesome! Thank you so much! Have a great day!! 😀

  30. can you substitute bread crumbs for almond flour? cant wait to try these after reading all the comments!

    1. I haven’t tried that substitution, but I can’t see why not!

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