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.Β 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.Β 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!

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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

Description

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!


Ingredients

  • 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

Instructions

  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!

Notes

  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.Β 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!

182 Comments

  1. Hola!
    Yesterday I invited my friends for dinner and prepared your just-published recipe. As I’m peruvian & vegetarian I always carry with me quinoa to every country I go. EVERYBODY loved them! Thanks for the great recipe. I will cook them again but this time i will wrap them falafel style.

  2. Now I am a serious meat-lover. Meat Lovers’ Pizza could pretty much be called “jess’s pizza” but I could easily see myself chowing down on these gorgeously crispy quinoa patties! I’ll take a million, please and thank you. πŸ˜‰

  3. My mom loves keeping frozen veggie burgers around for quick lunches and dinners (especially Morning Star’s black bean burgers), but she’s never tried a quinoa one before. That looks and sounds so fun — and right up her alley! Especially with all those veggies and cheese… Always favorites in our family!

  4. I’ve never used quinoa in patties before. This recipe seems like a great place to start… yum! Love the look of the crispy exterior. I can even imagine using these in burgers.

  5. Hi Sally. πŸ™‚ I just got done making these for lunch and they are fantastic! They stuck together in patty form really nicely as compared to other veggie burgers I have tried making before. I made 19 patties formed using two scoops from a medium cookie scoop. The cookie scoop made it quick to form the patties and easy to ensure all patties were equal in size. I enjoy many of your healthy recipes and appreciate how you have expanded your blog to include savory recipes.

    1. Thanks Jennifer! What a sweet comment. I’m trying to expand – more healthy, more savory recipes. Readers are loving it! I’m happy. I cook a lot, so I enjoy sharing the recipes we eat everyday on my blog. Anyway, so glad you enjoyed these!

  6. What do you mean by 1/2 cup finely chopped carrot and zucchini in the recipe? Do you mean half cup each of carrot and zucchini which would be 1 cup altogether, or 1/4 cup each of carrot and zucchini( 2 1/4= 1/2 c) ? thanks πŸ™‚

  7. These look scrumptious, Sally! I got sick of quinoa for a while and had to take a break, but these make me want it again!

  8. I made these last night for dinner with chipotle rather than parsley. They are SOO delicious!! I’m currently enjoying them for lunch today. Thank you very much Sally, this is an amazingly simple and delicious recipe. I love it.

  9. Sally, I am new to your blog, and I have really been enjoying looking through your recipes. The Crispy Quinoa Patties are the first recipe I’ve tried, and they are AMAZING! I am on a very restricted diet for a mast cell disorder, and with just a couple of substitutions I was able to eat them without any issues. Thank you so much for a wonderful blog and an absolutely fantastic recipe!

  10. I made these this week and they were delicious but ended up being crumbly. Tended to fall apart when I turned them. Any idea what went wrong or what I need to do to fix it?

    1. Sounds like you need another binder – try to add 1 more egg. You want the mixture to be wet, that’s how you know it will stick together.

  11. I made these last night with a little BBQ sauce on top and a salad on the side. My hubby and I both LOVED them!! Blown away at how tasty they were and how nicely they held together and crisped up. We have been searching for an easy, tasty, versatile vegetarian dinner staple, and this is it!! Will be a go-to in my house for sure! Thank you!

  12. I tried these patties last night and they truned out amazing, so yummy healthy and easy to make,,,
    i have some leftover un cooked patties and they’re going to be my dinner for today.
    thank you sally for the amazing recipe

  13. What would be a good alternative to zucchini? I have carrot but no zucchini. Would bell pepper or broccoli work? πŸ™‚

    1. I’ve done both bell pepper and broccoli instead of the carrots and zucchini. Go with whatever you like best. Broccoli and carrot would be a great combo.

  14. Oh wow! I just cooked up a batch of these – used carrots and fresh dill and some old dried up mushrooms πŸ˜€

    I’m here to tell you that THIS is delicious and is going to be one of my new comfort foods, thanks so much!!!

  15. My husband and I just started what we call ‘weekday vegetarian’, so I hunted pinterest for some good meal ideas. This one made this weeks menu! We just finished eating these for dinner. And oh my goodness, SO. GOOD! And not just good for a veggie burger. Just straight up, GOOD. All the flavors are so good with each other.
    I’m sort of foolish in that I like to alter recipes before I have even tried them. In this one we did 2 cups quinoa and 2/3 cup lentils. I guess I don’t have anything to compare it too but I imagine they may have helped hold them together because after cooking the lentils they become a little mushy/sticky (can’t think of a better way to describe them) and they may have given the patties a little more substance. We didn’t use carrots per my husband request and I ate them with avacado on top he used a wasabi dressing. Such a delightful meal! I am excited that we can freeze the patties, I think they will be our go to for packing lunches during the week since we used to make lunch meat and cheese sandwiches quite often.
    Thank you for the recipe! Excited to enjoy these all the time!

    1. Hey Gina! Thanks for reporting back! Your version sounds absolutely delicious. Love the suggestion of eating them with avocado – I’ll do that next time!

  16. FYI – I have made these TWICE now and love them more each time. I am spreading the joy of these wonderful patties. Great addition to my repertoire for meatless meals (says the omnivore)!

  17. I made these today and I think they turned out very well, so thank you for the recipe! It was just what I needed. πŸ™‚ Plus, they browned really nicely and held together great. (Totally fooled my cat with these, she still believes they are meatballs!)

    1. Please don’t feed these to your cat (or dog, for that matter) unless you leave out the onions and garlic. Both are toxic to cats and dogs.

      1. For dogs, onions are o.k. if there are COOKED. My dogs are vegans since 3 years. They LOVE soup with onions ! And my vetenarian says my dogs are super O.K.
        I give fresh garlic to my dogs all the time, since years, and like me, it seems to be good for them.

  18. These are very tasty & love the texture. Also makes a great basic recipe to follow when you want to switch it up: I used the proportions here to make some savory breakfast patties (with onion, garlic, sage, thyme, rosemary, salt & pepper….. ).

    NOTE: I’ve cut most bread out of my diet & had good results substituting brown rice flour for the bread crumbs. I’m afraid I didn’t measure, but added gradually until the quinoa hung together. Turned out great!

  19. I made these for dinner tonight and they will definitely become a regular part of our menu…because my 6 year old not only ate them but said they were her favorite part of the meal!

    I used cauliflower and yellow bell pepper instead of the carrot and zucchini, because it was what I had on hand. The flavor combo was great. And the texture – soft inside and crispy on the outside – was excellent.

  20. Just made these the other night and the whole family adored them! Even our little munchkin who is usually the picky one;)
    Thanks so much for the great recipe!

  21. I love this idea but we have a dairy allergy? What can we do about the cheese? We avoid soy as well. Thanks!

    1. These are delicious. I used the oats for a gluten free version. I am vegan so I made the following substitutions:

      DAIRY FREE version:
      Substitute eggs for flax eggs. The formula for 1 flax egg is 1 tbsp ground flax meal and 2.5 tbsp of water. Stir and let rest for 5 minutes in the refrigerator to thicken. (This recipe calls for 4 eggs, so use 4 tbsp flax and 10 tbsp water)

      Substitute Parmesan cheese for a quick and delicious homemade plant-based version. To make 1 cup of “Parmesan” use 1/4 cup nutritional yeast, 1 cup raw unsalted cashews, and 1 tsp salt. Process in food processer until it forms a smooth powder. Refrigerate in airtight jar. πŸ™‚

  22. These loook amazing! Will be making them tonight for dinner.. will let you know how they turn out πŸ˜‰

    Thanks for the quick and easy recipe!

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