Baked Quinoa Patties
Great served hot or room-temperature, these quinoa patties are packed with herbs, kale and creamy feta cheese. Adult and kid-friendly, and perfect for lunches on the go.
Quinoa patties are portable, packed with protein, and adaptable. Even people who are on the fence about quinoa tend to love them, especially the ones you see here. This version is sesame-crusted and boosted with lots of herbs and kale. That said, you can play around with a wide range of accent ingredients and cooking techniques. I initially featured a skillet-cooked version in my book, Super Natural Cooking (2007), but you can bake them as well with great results, and that’s what you see here.
How to Make Quinoa Patties
Quinoa patties come together quickly, particularly if you have a few cups of leftover quinoa on hand. I always cook extra quinoa, knowing it will come together into a quick lunch if I plan ahead a bit. To make quinoa patties you simply combine cooked quinoa, eggs, herbs, breadcrumbs and seasoning in a bowl. The patties are shaped by hand and then baked or pan-fried. They can be enjoyed hot or room-temperature, and, either way, I love them with a bit of hot sauce.
You can see the patties prior to baking above. And then after baking below. I like to sprinkle a few sesame seeds on top for added crunch. Really push them into shape using your hands so that they will hold their shape.
Quinoa Patties: On the Go
I initially highlighted these quinoa patties (below) when a number of you asked about packing meals for flights. I was heading to London - so, a long flight from San Francisco. My strategy for flight meals is an ever-evolving system which (currently) involves a collapsible container, two thick rubber bands, and a plastic fork/spoon thing. All food goes in one container, and I avoid anything liquid to get through security. A good splash of sauce seems to be fine though. For my flight to London, I packed these potstickers. What you didn't see was the way I buried them under a layer of these baked quinoa patties. Not pretty, but great to have on hand. I use a folded piece of parchment paper to divide the dumplings from the patties.
When I stay closer to home, I tend to go the bento or tiffin route - have a look at this page if you’re interested in more on-the-go, feel-good lunch ideas.
Variations:
As long as your base ingredients (quinoa, eggs, onion, garlic, breadcrumbs) hold together into a patty, you can play around with different accents and ingredients. Here are a few ideas I’ve had success with over the years.
- Za’atar Quinoa Patties: Follow the recipe as follows, adding 1 tablespoon of za’atar to quinoa mixture. This is a favorite, especially along with a sesame crust.
- Lemon Madras Quinoa Patties: Skip some of the herbs and stir in 2 teaspoons Madras curry powder and the slivered zest of one large lemon.
- Gluten-free Quinoa Patties: Niki commented, “I substitute ground almonds or walnuts for the bread crumbs - works perfectly.”
- Brussels Sprout Quinoa Patties: VL noted,”I just want to say I made these for a trip this weekend, but used brussels sprouts instead of the kale. They were great!” I can also imagine finely chopped cabbage working brilliantly as well, along similar lines.
There are a bunch of other great substitution ideas down in the comments as well.
A Few Tips!
One thing I've learned over the years of making these is that the quinoa mixture is easier to shape if you allow it to sit overnight, refrigerated. It just holds together better.
Linda Marie commented, “I found that wet hands made shaping the patties easier. Did them in the skillet. Turned out great. Will try baking next time.”
More Quinoa Recipes
Here’s a post about how to cook quinoa along with a bunch of related quinoa recipes. I love this quinoa salad, this double broccoli quinoa, Heather's quinoa, and these little kale quinoa bites. And here’s where you can get more inspiration for feel-good lunch ideas. These quinoa patties are great tucked into a bento situation along with edamame, a bit of coleslaw, and bit of spiced avocado.
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Baked Quinoa Patties
I baked these, but you can pan-fry them in a skillet** if you like - it's a bit quicker, but requires more of your attention. I've included those instructions at the bottom of the recipe. And see notes in the main post for variation ideas!
- 2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature*
- 5 large eggs, lightly beaten
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup / .5 oz / 15 g finely chopped fresh chives
- 1/3 cup / .5 oz / 15 g finely chopped fresh dill
- 1 cup / 1.5 oz / 45 g finely chopped kale
- 1 yellow or white onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon (toasted) cumin
- 1 teaspoon baking powder
- 1 cup / 3.5 oz / 100 g bread crumbs, plus more if needed
- water or a bit of flour, if needed
- 1/3 cup / 1.5 oz / 40 g crumbled feta
- 1 tablespoon extra-virgin olive oil or clarified butter
- sesame seeds, for coating
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Preheat oven to 400F / 200C.
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Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.
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Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Gently stir in the feta.
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At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. Use about 1/2 cup of the quinoa mixture per patty. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. If you're still having trouble getting the mixture to hold - mix in flour, a couple tablespoons at a time.
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Oil a baking sheet, and arrange the patties with a bit of space between each. Sprinkle with sesame seeds if you like. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes. Enjoy hot, or allow to cool to room temperature on a cooling rack.
Makes about a dozen patties.
**Alternately, you can cook the patties in a skillet. Here's how - Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.
Related Recipes
How To Cook Quinoa (and 20 Quinoa Recipes)
How to cook quinoa perfectly, every time. You can use it in everything from salads and bowls, stews and sourdough, or any of my 20 favorite quinoa recipes highlighted below.
Heather’s Quinoa
A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
Quinoa Salad
A favorite quinoa salad punctuated with crunchy cucumbers and toasted cashews. There’s creamy feta, wisps of arugula, flecks of red onion and herbs, and a special ginger-curry dressing. So delicious!
Feel-good Lunch Ideas
Leveling up lunch on-the-go with lots of color, clever use of leftovers, and feel-good ingredients. These are two lunchboxes I packed recently.
Double Broccoli Quinoa
For the broccoli lovers out there (or anyone who strives to be), this is your recipe. Cook up lots of broccoli, and puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil.
Super Natural Vegan Sushi
This is homemade vegan sushi made with sweet potato fries, seasoned tofu, avocado, kale chips, and a whole grain sushi rice blend. A quick kiss of strong wasabi-spiked soy sauce is my preferred dipping sauce.
Make Ahead Super Green Vegan Quinoa Burritos
Vegan burritos packed with all the good stuff - quinoa, mung beans, and lots of kale - tossed with a creamy, serrano-spiked avocado dressing.
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Comments
I really love this..... after 6 years my better half has finally come over to the vegetarian side and his new found favorite is Quinoa. This is definitely a different way to use it and just can't want to try adding some other veggies in there..... Thank you a bunch! And have a nice trip back home.
Ha! Thanks for sharing how you got them through TSA! I'm def doing this for my next flight. The airplane food has gotten so horrible.
any chance you have a reccomendation on how to make your quinoa recipe vegan! looks awesome and would love to try them. peace
We LOVE these patties. My kids fight over who gets the last one....they gobble them up!!!!
Would you recommend any sort of dipping sauce to serve these with? Thank you!
Ohhhhh, thank you, thank you, THANK YOU for this recipe! These are fantastic and will be a nice change from my standard trail mix snack. These will be perfect to take with me as I jet down to this year's IFBC! Thanks, Heidi!
London & quinoa patties. Two of my favorite things. I've been making quinoa patties with beans, but I love all of the veggies and herbs you use. Cannot wait to try them!
I've been putting quinoa in my veggie burgers for awhile now, but never thought to make quinoa the bulk of the actual patty. Definitely need to give these a go!
I love everything about these! Yum!
How would whole wheat panko work in place of bread crumbs? I love the crunch it can give! Thanks for great recipes!
I've done a 50/50 blend of breadcrumbs and panko with good results.
I love how you jazzed these up with more veggies! I happen to have some cooked quinoa and fresh kale on hand so I will be trying these out soon. I didn't think you could bring food like that on a plane. Good to know! Usually I just stick with dried fruit, nuts, nutrition bars, etc.
What a beautiful introduction to Quinoa Patties and dumplings. I enjoyed the photos and look forward to tasting this recipe!
Great recipe Heidi. Can't wait to make!
Thanks for the packing tips! I've been flying so much lately and am growing a little tired of the same old cheese, crackers, dried fruit & grapes! Glad your trip was amazing! Can't wait to see/hear more.
Is there a dipping sauce or topping that you recommend for these patties? HS: Hi Mimi, at home I like them with a bit of salted herby Greek yogurt or raita. Wayne likes them with ketchup...which hurts my head a bit.
Sitting next to you on an airplane would be very painful! Those quinoa patties look absolutely delicious. I think I'll whip up a batch this weekend and bring them in a pita for lunch at work. I can't wait to read about your trip. I love hearing about travel finds.
Looks like a wonderful trip, and makes my heart long for London. The rain, the coffee, the fish and chips, the mulled wine… sigh… Planning ahead like you to has helped me survive many a long, hungry plane ride. I like to pack a baked sweet potato with some cinnamon/salt/pepper and a green salad with chickpeas; sandwiches are always a good option, too, and cold noodle or seaweed salads.
Hi Heidi! I love the way you let us into your world, your kitchen, your trips around the globe through your stunning photos! Thanks for the useful 'package lunch' advices- needless to say! About the patties... I have never tried with quinoa but here is a similar version with millet (and vegan too). Bye have a safe journey home! Roberta
i love having something new to do with quinoa, and making patties sounds out of this world! definitely on our menu for this week now!
I am craving for potstickers! So handmade looking and look so yummy! I also like this container that is reusable:-)