Crispy Quinoa Patties

5 from 334 votes

When you're looking for ways to use leftover quinoa, try these easy tasty vegetarian quinoa patties, served with an avocado yogurt dip - perfect appetizer!

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One of my favorite staple pantry ingredients is quinoa. I cook 2 cups of quinoa during the beginning of the week and use it in all kinds of recipes. When I have some leftover, these quinoa patties are the perfect way to use them up! This recipe is very forgiving and versatile, so the exact measurements aren’t that important. But the good thing is the short list of ingredients are everyday items you may already have around.

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Final plated quinoa patties served on a large dish with avocado yogurt dip

How do you make quinoa patties

When it comes to turning quinoa into patties, you’ll need some binding ingredients. So I’m using eggs and cheese in this recipe. For flavor, I add some onions and garlic. Here you can also add in some mushrooms, grated carrots, grated zucchini, olives, or even ground chicken or turkey.

Start with my base recipe and improvise as you see fit! For a more smooth consistency, I would highly recommend grating the onions and any other vegetables going in here.

Collage of recipe in the making - mixing eggs with quinoa, then adding cheese and red onions

Next you’ll want to add some breadcrumbs to absorb all the moisture, and give it a good mix. This is a great way to use up leftover toasted bread, or you can substitute it for gluten-free panko breadcrumbs or a flour or choice, like almond flour or oat flour. This part of the quinoa patties recipe is also super forgiving!

Collage of recipe in the making - adding breadcrumbs, then mixing the mixture

Then the mixture will make anywhere from six to eight patties depending on how thick you want them. Once you form the patties, feel free to add more breadcrumbs, more cheese or more water if you find the mixture is too dry. The measurements I have below worked very well without any adjustments needed though.

Then you can fry them or bake them. I have instructions below for both methods, although I prefer frying the quinoa patties. You’ll only need a tablespoon of oil, so the edges will be lightly fried, but get nice and crispy.

Quinoa patties on a serving dish with one quinoa patty torn on a plate

How do you make the dip

To make the avocado yogurt dip, you’ll only need three ingredients plus salt and pepper. Add yogurt, avocado and cilantro to a mini food processor or mini blender and blend until the consistency is smooth and creamy.

You’ll likely make more than you need for the recipe. But I love making extra and using this throughout the week as salad dressing or on top of chicken or fried eggs or even on toast.

Collage of the avocado cilantro dip before and after mixing

Serve the avocado yogurt sauce with the quinoa patties for a delicious appetizer or side dish. It’s a winning combination that combines a cheesy crispy patty with a fresh and light dip. And I guarantee you everyone will love them!

Quinoa patties served over baby kale

Make these quinoa patties for any occasion and any time of year. They’re addictively cheesy, delicious and make for a healthy snack or appetizer! And the great thing about them is you can make them ahead and freeze to have ready for the right occasion.

Easy quinoa recipes:

If you’ve tried this healthy-ish feel good Quinoa Patties recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Quinoa Patties

When you’re looking for ways to use leftover quinoa, try these easy tasty vegetarian quinoa patties, served with an avocado yogurt dip – perfect appetizer!
5 from 334 votes
Servings 4 servings
Course Appetizer
Calories 333
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


For the Patties

  • 1 cup cooked quinoa
  • 2 eggs beaten
  • Salt and pepper to taste
  • ½ red onion finely chopped
  • ½ cup mozzarella cheese
  • 2 cloves garlic clove crushed
  • 1 cup bread crumbs
  • Water as needed add moisture
  • 1 tablespoon canola oil

For the Avocado Yogurt Dip

  • 2 tablespoons cilantro chopped
  • ½ cup yogurt
  • ½ avocado extra ripe
  • Salt and pepper to taste


  • Combine quinoa, eggs, salt and pepper in a medium bowl. Stir in onions, cheese and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Feel free to add water if the mixture feels too dry. Form the mixture into 6-8 patties.
  • Frying Instructions: Heat the oil in a large, heavy skillet over medium-low heat. Place add quinoa on the heated pan, making sure not to overcrowd the pan and cook until the patties are golden color, about 7 – 10 per side minutes.
  • Baking Instructions: Place the quinoa patties on a baking sheet lined with parchment paper. Brush the oil on top of the patties. Bake in a preheated oven at 400°F for 15 minutes, until golden.
  • To make the avocado yogurt sauce, whisk together the cilantro, avocado and yogurt. Season with salt and pepper and serve with the cooked quinoa patties.



Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge.
Freezing Instructions: You can also freeze the patties before or after cooking them.
  • To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
  • To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of eggs, you can use a flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
  • Any type of shredded cheese can be used in place of mozzarella.
  • If you prefer not to use breadcrumbs, you can use a gluten-free flour like almond flour or oat flour, or you can also use panko breadcrumbs.
Equipment:  I love using my Cuisinart Smart Stick mini blender for making dips. It’s quick and easy and gets me the perfect consistency, without any chunks of avocado and cilantro leftover.
Serving Size: One serving is 1-2 patties with the dip. 


Calories: 333kcal, Carbohydrates: 35g, Protein: 13g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 96mg, Sodium: 336mg, Potassium: 362mg, Fiber: 4g, Sugar: 4g, Vitamin A: 295IU, Vitamin C: 4mg, Calcium: 186mg, Iron: 2.6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Quinoa patties served over baby kale

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  1. I don’t often leave reviews, so the fact that I’m leaving one means this was truly extra special. I loved the ease of it but the crunch and savouriness still would’ve been worth it with extra work. Looking forward to playing with substitutes as time goes on because I know this is becoming a very quick staple!

  2. Oh, these were so yummy, fast, and easy! Used a combination of white and red quinoa cooked in broth (NOT-CHICK’N), parm for cheese, finely diced onion and red bell pepper, and crushed oregano. Served with a drizzle of basil pesto sauce and a side of lightly steamed baby spinach. This is going to be one of those recipes for weeknights when we’re short on time and ideas. Can definitely see taking it in lots of different directions. Thanks for sharing!

  3. These were AMAZING!!! Added some shredded carrot and ground turkey and I can’t wait to make them again.

  4. My husband and I loved these! I added lemon juice to the dip. Next time I’m going to add jalapeño to the patties to give them a bit of kick. Definitely a do-over. Thank you for the recipe!

  5. Turned out great! I used extra garlic because we love garlic, and they were scrumptious. Made them a little bigger and served them for dinner.

      1. Yummy! A perfect base to personalize it with other veggies and seasonings!! I did add nutritional yeast too. Always try to squeeze it in when possible. Thank you!

  6. Perfect! Had to use a bit of feta and parmesan, because there was no mozarella at home and they turned out wonderful! 🙂

  7. Hi! Thanks for the recipe! I’ve been making these for quite some time and love them! I was wondering if you can provide the nutritional info with the dip?

    1. You’re so welcome! I’m glad to hear it. The nutrition value (333kcal) is for 1-2 patties with the dip.

      1. Thank you for sharing this recipe! These are delicious and I didn’t feel the least bit guilty while eating them. I can’t wait to cook the rest of batter tomorrow.

      2. I kept the recipe from several months ago and tonight I am making them for the 2nd time. With so many recipes out there, getting into my rotation is a huge compliment. These are very good. I especially appreciate the commentary on versatility and variations. Tonight I am cooking the quinoa broth with a touch of thai curry paste and some lemon zest (because I do not have any lemon grass) This is such a wonderfully delicious vegetarian option. Thanks!

  8. Made them tonight. Fabulous! I added a bit of diced tomato to the patty and lemon juice to the dip

  9. Hi! Does the nutrition label include the Avocado Yogurt dip? Also what are you using to measure out the patties so they are about the same size? Thank you.

    1. Yes! The nutrition value is for 1-2 patties with the dip – there may be some dip leftover though. I estimate the size for the patties.

  10. Hi! If I want to make half today and half tomorrow, do you recommend cooking them all at once? Or leaving some of the “batter” raw, placing in the fridge and cooking that tomorrow?

    1. I recommend leaving some of the batter raw and cooking it the next day! Lay the patties on a flat baking dish and store them in an airtight bag. The next day, cook per instructions!

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