Thursday, February 7, 2013

Herb Quinoa Patties

Ladies and gents, meet my favourite lunch.

These cheesy, savoury herb quinoa patties hit all the right spots: they're versatile (so I can't mess up the proportions, and can throw random fridge stuff into them - I'm looking at you, broccoli), tasty (note the cheese), and can be made ahead to be munched on for a few days in a row. They're also a fantastic side to mains like roasted chicken, and go great in salads.

Seriously - what more do you want? (No more; you want no more in life than these. Trust.)

Herb Quinoa Patties
adapted from Two Tarts

2 cups cooked quinoa
2 eggs
2 tbsp chives, chopped
2 tbsp parsley, chopped
1 cup cheese
1/2 cup bread crumbs
pinch of salt

Begin by cooking quinoa according to package directions. While it’s cooking, combine eggs, chives, parsley, cheese, bread crumbs and salt in a large bowl and stir until well mixed. Mix in the cooked quinoa.

Heat a large skillet over medium heat and drizzle a bit of oil in the pan (1-2 tbsp, depending on pan size and love of friedness). Using a cookie scoop or your hands, form 10cm (2 inch) patties and place onto the hot pan. Cook for a few minutes on each side, until golden brown.


  1. Loving the quinoa! These patties look fantastic.

  2. These sound fabulous! I have all this quinoa and haven't know what to do with it. Now I know! Thank you!

  3. Best looking quinoa patties I've seen so far! Can't wait to try it!

  4. These are great! I love them fried, but for a healthier version I've started doing them in the oven in a mini muffin tin. Spray the heck out of it with cooking spray so they don't stick. Use the back of a spoon to press the mixture in. Bake at 350 for about 20 minutes. You can also use full size muffin tins, but only fill them halfway.

    I also sneak some veggies in for extra good stuff. I cut up broccoli super small, shred carrots, or use a cheese grater to shred a zucchini. These are the variations I've come up with since I found this post on Pinterest a few months ago.

    1. LOVE all of this! Glad you liked them, and I can't wait to give your version a try. :)

  5. Made these yesterday. We loved them! I made a few modifications, adding red, orange, and yellow pepper, parmesan and fresh sage. I served them alongside a white bean and kale soup. We had leftovers, so they'll be served with a chorizo chili today. A friend topped hers with Siracha and it was wonderful. I will be making them again, next time with shredded carrots and in the summer I could see using zucchini. I am going to try and make a dessert version with shredded apples or pears, dates, nuts, and dried fruit. With a dusting of powdered sugar, I think it could be good. Mmm, and maybe some preserves. Oooh, I just thought of making some with olives and serving with a good marinara. I think you've created a monster. :-)



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