Little Quinoa Patties
These adorable little quinoa patties are so remarkably delicious, even the worst skeptic can be convinced to try them (and most likely love them). Promise.
Don’t disregard this post. Really, don’t! For all that is good and righteous about food, I promise you that I will not lead you astray with what you might consider crazy-people food (quinoa gets a bad rap in many conservative kitchens!).
If it makes you feel better about sticking around, I assure you I’m not crazy (well…that’s probably debatable overall but when it comes to food, I’m not crazy, pinkie swear!).
These adorable little quinoa patties are so remarkably delicious, even the worst skeptic can be convinced to try them (and most likely love them). Promise.
A beautiful, smart, witty reader, Melanie D., forwarded me the recipe and I was intrigued enough to try them almost immediately (ok, so I’ve never actually met Melanie in person but with a name like that, she’s gotta be pretty cool!).
I made them for my four rowdy little boys, my sister and her two little boys, and my mom.
With that many kids to please, I was expecting major groans and quite possibly gagging. But these little patties were gobbled up (smothered in ketchup and gobbled up but gobbled up nonetheless) without a shout of complaint.
In between shoving bites of them into my mouth in order to even get a taste before they were all snatched, I managed to be completely amazed, especially when my 8-year old loudly exclaimed, “I definitely want these for my birthday dinner!” Huh, what? Who is this kid and how did he get here?
In the interest of full disclosure, I set out to try these simply in an effort to incorporate more quinoa (a super healthy food we love in this and this already) into our diet. The salads are great but I wanted something a bit heartier and more savory.
I really didn’t even know if I would post these babies, but let me tell you, not only are these post-able but they are going into my “favorite file.”
I’m never going to go exclusively meatless, but I could totally see myself setting one of these patties on a bun in the place of a burger and being totally satisfied (dude, who am I and how did I get here?).
In the meantime, we’ll continue to enjoy them dipped in ketchup with lots of fresh fruits and veggies on the side!
What to Serve With This
- Tender Grilled Salmon or Maple Pecan Crusted Salmon
- Vegetable Saute with Simple Cream Sauce or fresh, cut up veggies
- Cranberry-Jalapeno Cream Cheese Dip or Hot Chorizo and Cheese Dip with crackers or chips
One Year Ago: Pumpkin-Maple Hazelnut Bread
Two Years Ago: Classic Marinara Sauce
Three Years Ago: Blue Cheese and Cheddar Scalloped Potatoes
Little Quinoa Patties
Ingredients
- 2 ½ cups cooked quinoa, room temperature
- 4 large eggs, lightly beaten
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped flat leaf parsley
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, finely minced
- 1 cup finely crushed saltine or Ritz crackers or bread crumbs, plus more if needed
- 1 tablespoon extra-virgin olive oil
Instructions
- Combine the quinoa, eggs, salt and pepper in a medium bowl. Stir in the parsley, cheese and garlic. Add the cracker or bread crumbs. Stir the mixture until combined. If the mixture seems overly wet, add a tablespoon or two more of cracker or bread crumbs. If it seems too dry, add a tablespoon or two of water or broth. Let it stand for about five minutes so the liquid can be somewhat absorbed. Take small handfuls of the mixture and form into little patties, about 1-inch thick, yielding about 11 or 12 patties.
- In a large, nonstick skillet, heat the tablespoon olive oil over medium heat until it is hot. Add a single layer of patties (about half of them if you are using a 12-inch skillet) and cook until the bottoms are well-browned, about 5-7 minutes, adjusting the heat as necessary to prevent burning (or increase heat if the patties aren’t browning well). Flip the patties and cook about 5 minutes more until the second side is golden brown. Remove from the skillet and repeat with the remaining patties (adding a bit more olive oil, if needed). Serve warm or at room temperature.
Notes
Recommended Products
Recipe Source: adapted from a recipe a reader, Melanie D. sent me, originally from Whole Living
We make these all the time. My kids and I love them! I took them to a “healthy eating ideas” presentation, and everyone who tried them was so surprised at how much they liked them.
Last time I made them, I baked them in muffin tins like your quinoa bites. They came out great. I loved not having to manage the heat or worry about burning. They are slightly different, and I like both ways!
These are the BEST and use them for an appetizer –for a dip I combine mayo hot sauce and sour cream
I am thinking of making these as a side for my next dinner club- with remoulade sauce. I plan to grill a honey mustard pork tenderloin what do you think of this combination? Do you have other suggestions for sides to the pork? Thanks!
That combination sounds amazing!
My 16 year old said he “went in with low expectations” for this dinner but was pleasantly surprised. Next time I’ll add chopped red bell pepper and green onion. My son ate his with ketchup but I also made a remoulade sauce.
Without fail, my family (including my husband!) moans and groans when they hear we are having this for dinner. “Who likes quinoa?” “How do we even eat these?” And then dinner rolls around and they are delicious and everyone says things like, “Oh yeah, I forgot these are actually really good!” My son, who is pretty picky, eats more than one and my husband, who is anti-quinoa, eats at least three. These are so good and healthy, too! BELIEVE!
My patties are not as nicely formed. Do you have a gadget or just magic fingers? I’ve been making ham and broccoli quinoa patties for years and they are ugly but delicious.
Mine usually look quite rustic, too.
These are seriously like crack to me. I cannot stop thinking about them since I made them… I don’t even know how to describe how delicious they are. I’m going to make another batch and freeze them so I can have them whenever I want without having to actually work for them. I made mine into smaller patties (like chicken nugget sized) because I only have a relatively small nonstick pan, but tbh I love that size because they are supremely dippable (loving them in some garlic aioli). I definitely added about 1 and 1/4 cups of cracker crumbs, but my quinoa was pretty wet and it was an easy tweak. I’ve been heating the leftovers up in the oven, but honestly they’re good out of the fridge too for a quick snack. 10/10 stars.
I’ve made these patties numerous times in the past few years. Love ’em. Today, I doubled the recipe and was too lazy to form all the patties. So, I tried putting it into a 9×13 pan and baked for 20 minutes at 350 degrees, and it worked beautifully! Just remember to grease the pan or line it with parchment.
The absolute best and very versatile. Made a parmigiana dish using patties as the protein. Also great grab and go breakfast.
Delicious with dipping sauces!!
Has anyone tried these with an egg substitute? They look fantastic!
Tried these tonight cuz I was really feeling some quinoa and didn’t have the veggies for my other 2 favorite ways to eat quinoa, your Mediterranean quinoa salad and a broccoli quinoa Mac and cheese (cook your cup of quinoa in chicken broth like normal then mix in a cup of shredded sharp cheddar cheese, steamed broccoli, 1/4 cup of milk and 2 tbls butter) I make both of those quite often and not very many in my family like them so the leftovers are my lunch for most of a week, healthy, filling and delicious! And I don’t ever seem to get tired of them, they are that good! These patties were a fun way to have quinoa a different way! I really enjoyed them, I ran out of fresh garlic so used powdered and also dried parsley and they were still flavorful! Your recipes are what introduced me to quinoa and I’ve been obsessed ever since, thank you!
That quinoa “mac” and cheese sounds delicious!
Okay – I am getting ready to try these, but have a question about the recipe. Is the 2.5 cups of quinoa measured out once it’s already cooked, or does this mean 2.5 cups raw quinoa that is then cooked? I’m sure it expands as it cooks/absorbs the water (I would think it does anyway) – and I’m not sure which version of 2.5 cups I am supposed to use.
Hope this question even makes sense!!
Thanks.
Hi Amanda. It’s 2.5 cups of cooked quinoa.
I had this on my to try list for a long time and finally decided to make them. I regret waiting so long! I think this is now my favorite quick dinner or snack. I didn’t expect to love these so much. Not only do they taste amazing they are quick to make and the ingredients are simple items I always stock. That adds up to the perfect recipe in my book!
I did use dried parsley as I didn’t have fresh and it was still great. I’ll have to try fresh next time to compare. I also used pandora bread crumbs as that is what was in my cupboard. I like that this recipe is easy to adapt with what I have in my cupboard.
Any suggestions for making them gluten free? I can’t think of a cracker similar to a ritz that would be gluten free and the gf breadcrumbs are a bit sandlike 🙂
I’m honestly not sure since I’m not familiar with gluten-free cracker options. Is there a gluten free cereal (like rice krispies) that you could crush and use?
In place of breadcrumbs you can substitute ground flaxseed.
Lance gluten free crackers are like Ritz. It would be worth a try.
Would these be easily frozen for a quick lunch or dinner?
Yes, they freeze great (I freeze them after cooking).
I love this recipe! It is so much more tasty than it sounds/looks I have a picky 4 year old as well as a two year old and both will eat it. Also love that it is adaptable. We’ve made it without the parmesan before to make it dairy free for a dairy allergy and it is still awesome! Some of the family prefers it like a burger on a bun with cheese, and some prefer just to dip it in their favorite condiment (fry sauce or ketchup).
As I print off this recipe to share yet another time, I thought it might be time to thank you! I’d made this recipe a couple of times, then had a long series of illnesses. These little patties were the only thing that tasted good to me and i knew they wouldn’t comprise my already over burdened immune system. Now we are all hooked on this recipe! I quadruple and freeze! Thanks again!
Hi Jan – sorry you’ve been ill! But I’m glad these quinoa patties came to the rescue!
My go-to quick and easy lunch. Once a month I make a double batch, then freeze them 5 to a bag. Grab a bag a week for lunch at work, or a quick snack. Most excellent! Thanks for another great recipe Mel!
These were amazing, just like all of the recipes you post! We’re meat eaters, but I try to do vegetarian meals somewhat regularly. Everyone really liked these, even my extremely picky-pants 7-year-old who would live on a diet of crackers and applesauce if permitted. I used panko rather than crushed crackers and it worked perfectly. We had these with the corn and zucchini saute you included in your e-cookbook. It was a really yummy summer veggie meal that we all enjoyed.
Love meals like this!
We loved these! I made them a little larger – about hamburger patty size – and after frying them put them in a casserole dish with marinara sauce and provolone cheese. Baked it until it was heated through and the cheese was melty and Voila! Quinoa parmigiana! It was delicious.
I’ve made a recipe very similar to this for a few years and it is even better with a poached or fried egg with runny yolks on the top!
Has anyone calculated the weight watchers smart points for this or found some helpful substitutions for a calorie conscious version by any chance!?
I made these last night. They were a big hit! Thank you! This is only the second time I have tried quinoa in YEARS (the first time was last week when I tossed it in your creamy white chicken chili) because when I tried it years ago, I didn’t know that I should rinse it, and it was just weird. :-/ Thank you for the tip, and for the great recipes. I may just start putting quinoa in everything now. 🙂
Late to the comments, but I cooked these this weekend and served them with BasilPesto Aioli and they were incredible! My husband has put them on the favorite list. The aioli is from Stonewall kitchen, a New England thing, but it’s basically concentrate pesto and mayonnaise.
Yum, that aioli sounds amazing!
Hey Mel! I’m super stoked to try these, but I also have a super picky kid. She hasn’t even eaten chicken nuggets in months, but she does like ketchup – what do you think about kind of a fat fry shape? Would it hold up okay slightly smaller than a steak fry?
I think so! Just make sure the quinoa is pretty soft and if it’s falling apart, add a tablespoon or milk or other liquid.
Hi Mel, I’m excited to try these because you have never steered me wrong before, but I have never cooked (or eaten!) quinoa. Can I cook the quinoa in my instant pot? If so, any recommendations on how long? Thanks!
Hey Lindsay – I’ve made it mostly on the stovetop, but once or twice, I’ve made it in my Instant Pot. I cook on high pressure for 3 minutes, natural release.
Thank you!
I’ve been making these for several months now. My semi-vegetarian, picky 2.5 year has these for lunch at least 3-4 times a week. They freeze beautifully, and I’ve taken to freezing quinoa in 2.5 cup portions so I can whip up a batch in minutes. Thanks Mel!
I’ve started making these a few weeks ago to feed myself and my twin babies for breakfast… Delicious! I found in the frozen section “quinoa kale” that you microwave so j just use two bags of it in place of the quinoa and parsley and it turns out amazinng every time and saves me a ton of time throwing it together!! Thanks!
Hi Mel,
I just wanted to say that I love your blog and the great recipes you share! Quinoa is new to my family, and I also have some selective eaters – BUT – these were eaten & enjoyed by everyone! (Kids ages 5, 3 & 1, & my meat & potatoes loving husband!) We had them on little Hawaiian buns with ketchup. Thank you so much!
I think I have commented about these before. But they are so good! They are still one of the recipes from your blog that we make the most often. I love the recipe as written but I would love to see a variation if you have tried any other flavor combinations that you love. I made them tonight with hamburger buns from your French Bread Roll recipe (toasted the buns a bit after making them) – kind of like little sliders. So good. I could eat them every week. Thanks for the amazing recipes!
I am SUCH a dork. I made these tonight…. well I thought I did. I made them with Cous Cous instead! 😛 For the record, Cous Cous tasted good too. My 6 year old loved them because the Cous Cous really crisped up on the outside. My husband also loved them. However, when I was making them I kept thinking, ,man, these are a little hard to shape and kind of sticky. 😉
My husband, 2.5 year-old and I loved these tonight! I baked them at 400 for 15 mins on one side (probably could have done a bit less) and then 4mins on the other side. We’ll be freezing the leftovers and are looking forward to having them again. Thanks!
Would/do these freeze well? I’d love to keep some on hand for quick meals!
I’ve frozen them a time or two and I think they fare great in the freezer.
Great, thank you!
I just made these and they are spectacular!!! LOVE them, and so does the whole family. Little kids and all. Thank you!
I posted these on my blog today. I switched them up just a tad, but these are a real favorite in our vegetarian household and are our go-to “burger”. Thank you so so so much for the lovely recipe.
http://therareknife.blogspot.com/2015/06/quinoa-burgers-with-caramelized-onions.html
Made this for dinner tonight! Only I made it with broccoli and swiss cheese because that’s what I had. SO yummy and SO fun to make. Thanks Mel for another great recipe 🙂 I am a newly wed and I honestly get ALL of my recipes from you. My husband is especially grateful because everything I’ve made has been delicious. Thank you, thank you, thank you!!
I made these last night, but used only 1.5 cups of cooked quinoa and 1 cup cooked, flaked salmon that needed to be used up. Delicious! Next time, I’ll go a bit lighter on the bread crumbs for this version. I served these with lemon dill Greek yogurt, and my toddler devoured them! I’ll definitely try the veg version in the future 🙂
About how much uncooked quinoa would yield the 2.5 cups of cooked quinoa? Thanks!
Usually quinoa doubles in volume so even if I get stuck with a little extra, I plan on using half the dry amount (in this case, it would be 1 1/4 cups dry quinoa).
My kids loves these. We dip them in ketchup, ranch, or BBQ. Always a hit!
Made these tonight and loved them! I actually made the really small, 1 TBS, and loved that they were 2 bite apps. This is my first time using quinoa but will not be my last.
These little nuggets of tastiness are awesome! Two patties and two pieces of string cheese are the perfect breakfast before hitting the gym for a workout–they’re light on the tummy and packed with protein. I’ll be making these at least once a week from here on out. Thanks so much for sharing this recipe!
Sooo yummy Mel! They taste a little like fancy tater tots!
Yeah, a new strainer would have worked but I was too lazy and too cheap to buy one 😉
How do you rinse your quinoa? I have tried before and end up losing a bit of it down the drain while pouring off the water. Quinoa is too small for my strainer. I could leave some water in the bowl with the quinoa but that’d throw off my broth measurement?
Misty,
I forgot to rinse the quinoa the first time I made it. Second time I cooked it, I did pre-rinse and had the same problem you had. But, I couldn’t taste any difference so now I never rinse. Your broth measurement is not going to be thrown off appreciably any way since you are cooking the quinoa until the broth is gone. Just like cooking rice.
Misty – I use one of those fine mesh strainers – the holes are small enough the quinoa doesn’t fall through. Here’s an example:
http://www.amazon.com/Cuisinart-CTG-00-3MS-Mesh-Strainers-Set/dp/B007TUQF9O/ref=sr_1_3?ie=UTF8&qid=1408587349&sr=8-3&keywords=fine+mesh+strainer
I have been making these since they first appeared on this blog and fell in love them from the start. I earlier stated that I had tried them with different combinations of ingredients and stand by my remarks that this recipe was the best. I also stand by my remarks that these are the best thing to take on a road trip. Absolutely the best! I don’t like ketchup but that is the first dipping sauce I used with them and have found it to be the tastiest, really. Pack these, pack some boiled eggs with some celery salt and cracked pepper and you never need buy chips and dip anywhere. You won’t be sorry! Your tummy will thank you! Thank you, Mel!!
Great ideas, Terry – love the idea of taking these on our upcoming road trip!
You are wonderful! Your patties are wonderful. Have you ever tried the “under-cooked” hard boiled eggs featured in one of Martha’s picnics? They are hard boiled eggs with fully cooked whites and soft, almost runny yolks. To die for! And really easy. Can be found in the July 2012 issue of Martha Stewart Living article “The Good Earth”. You can boil them then peel them up to a week later and they are as perfect as the day you cooked them. Great with sea salt mixed 50/50 with celery seed. I’m going to fix them right now.
ohhhh….I am SO making these. TONIGHT
These look delicious! I can’t wait to try them with my two very picky children (who *should* at this point be outgrowing pickyness!)–but I have a question. One of my daughters has celiac disease. Any suggestions for how to sub out the cracker/breadcrumbs? Gluten-free baked goods just don’t provide the same softening/binding factor.
Kathryn – I’m not really familiar with gluten free crackers on the market but is there a gluten-free type saltine cracker or other gluten-free cracker you could use?
I bet you could also use gluten-free corn flakes (just pulse in a food processor or smash up in a plastic bag). You might have to add a bit of salt to taste. I use ground corn flakes in place of bread crumbs when I’m breading things, and it works well!
Thanks for the tip, Michelle!
I use almond flour in place of the cracker crumbs and they turn out great every time!
I sub crushed Rice Chex cereal for breadcrumbs all the time, works perfectly! 🙂
I tried these about a year and a half ago and fell in love with them. I’ve tried several variations and they were never quite as good. I’m coming back to these! They are great as a snack, great to take in the car on a long trip, great as breakfast, great as …..! I can’t stop eating them. You haven’t lived until you have eaten them warm with a poached egg on top.
I make these all the time too Terry and let me tell you, I’m making them again this week just so I can try one with a poached egg. Love that suggestion! Thank you!