Quinoa Patties

5 from 859 votes

When you're looking for ways to use leftover quinoa, try these easy tasty vegetarian quinoa patties! Super simple to make and so good!

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Whether you’re looking for a way to use up leftover quinoa or just in search of a vegetarian protein option for dinner, these easy Quinoa Patties deliver! Pan-frying the patties makes them golden brown and crispy, perfect for adding your favorite sauce or stuffing into a burger bun. Lots of room for customization when making your quinoa patties, too!

Crispy quinoa patties on a round plate with fresh greens.
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One of my favorite staple pantry ingredients is quinoa. I cook 2 cups of quinoa at 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! (For some more leftover quinoa recipes, try my Quinoa Stuffed Zucchini Boats and Pizza Quinoa Bites.)

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.

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

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegetarian
Key Flavor: Cheesy, savory
Skill Level: Easy

Standouts

  • A Delicious Vegetarian Protein: It’s not always easy to find vegetarian proteins the whole family will enjoy, but these pan-fried quinoa patties are the exception! With their cheesy flavor and crispy texture, they’re sure to be a hit.
  • Quick and Easy: These quinoa cakes are done in just 20 minutes! They’re perfect for those busy weeknights when you have to fit dinner between soccer practice and homework time.
  • Customizable: You can experiment with different cheeses, herbs, and toppings to make these crispy quinoa patties your own. The possibilities are endless!
  • Great for Meal Prep: If you meal prep the quinoa in advance, you can use it to make these quinoa patties during the week. But the quinoa patties themselves are also great for meal prep since they store well and are easy to reheat.

Ingredients You’ll Need to Make Quinoa Patties

Ingredients for recipe in individual bowls: spices, oil, shredded cheese, breadcrumbs, cooked quinoa, 2 eggs, and a red onion.
  • Cooked quinoa: Here’s how to cook quinoa.
  • Eggs: Eggs help hold the quinoa cakes together.
  • Seasonings: Oregano, garlic powder, salt, and black pepper bring the flavor.
  • Mozzarella cheese: Mozzarella has a neutral flavor that allows these quinoa patties to pair well with all kinds of sauces.
  • Red onion: Finely minced red onion doesn’t just add flavor, but also some moisture to the patty mixture.
  • Panko breadcrumbs: In addition to the eggs, panko helps bind the patties.
  • Avocado oil: Or another high smoke point oil you like to use for cooking. 
  • Try another cheese. Cheddar has a more assertive flavor, fontina or Parmesan would be delicious if you’re serving your crispy quinoa cakes with marinara, and smoked gouda is just all-around amazing. But feel free to use any other cheese you like!
  • Switch up the seasoning. You can make these quinoa patties Tex-Mex by using taco seasoning or chili powder, add za’atar, or swap the dried herbs for fresh—anything goes here!
  • Add spinach. Wilt some baby spinach in a skillet with olive oil and fold this into the quinoa mixture.
  • Make them gluten-free. Use gluten-free panko breadcrumbs to make these quinoa cakes gluten-free, or use oat flour or almond flour as a binder instead.

How to Make Quinoa Patties

If you don’t have the quinoa cooked ahead of time, you’ll need to factor in an extra 15 minutes for making this recipe.

Make the quinoa patties

  1. Combine the cooked quinoa and eggs in a medium bowl.
  2. Stir in the cheese and onions.
  3. Add the panko and stir.
  4. Let the mixture sit so the panko can absorb some of the moisture.
  5. Use wet hands to form the quinoa mixture into patties.
  6. Set the patties on a plate or tray.
6 image collage making recipe: 1- quinoa and eggs in a bowl, 2- after mixing with shredded cheese and chopped red onions added, 3- after mixing with breadcrumbs added, 4- after combined, 5- forming in to a ball, 6- shaping into a patty.

Pan fry the quinoa patties

  1. Cook the patties in a nonstick skillet with the avocado oil.
  2. Flip and cook the other side until both sides are golden brown and crispy.
2 image collage pan frying recipe.

Tips for Making the Best Crispy Quinoa Patties

  1. Finely mince or grate the onion. You don’t want big pieces of crunchy onions in your quinoa cakes! Grated or finely minced onion means the flavor will be more evenly distributed, too.
  2. Be sure to let the mixture sit a bit before forming patties. The panko will absorb some of the moisture, and your patties will hold together better.
  3. Adjust as needed. Once you form the patties, feel free to add more breadcrumbs, more cheese, or more water if you find the mixture is too dry.
  4. Add more oil to the pan if needed. I only needed 4 tablespoons, but if your patties are sticking (which can happen if your pan isn’t nonstick) or the pan seems dry, you can add some more.
Quinoa patties stacked up on a small plate to show crispy crust.

What to Serve With Quinoa Cakes

How to Store & Reheat Quinoa Patties

Store leftovers in an airtight container in the refrigerator. Reheat the quinoa patties in the microwave, a 350ºF oven, or a nonstick skillet set over medium heat.

How long will quinoa patties last in the fridge?

These crispy quinoa patties will last for about 5 days in the refrigerator.

Can I freeze quinoa cakes?

Yes, you can freeze these quinoa cakes either 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.

Frequently asked questions

Can I bake these quinoa patties instead?

Yes! 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.

What can I do if the quinoa patty mixture is too wet?

If you started with quinoa that was on the soggy side, your quinoa patty mixture may be too moist to form into patties. Add more panko to absorb the excess moisture.

Can I use these quinoa patties for veggie burgers?

Yes! You can form larger, thicker patties and use them as veggie burgers. You’ll get 6 to 8 veggie burger patties from this recipe, depending on how big you make them.

A few quinoa patties on a small plate with a fork and bite taken, small plate of more nearby.

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

Easy quinoa recipes:

If you try this feel good Quinoa Patties recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Quinoa Patties recipe was originally published on April 1, 2019. The recipe has not been modified but the post has been updated with new step-by-step photos and more helpful information.

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Quinoa Patties

When you're looking for ways to use leftover quinoa, try these easy tasty vegetarian quinoa patties! Super simple to make and so good!
5 from 859 votes
Servings 10 patties
Calories 127
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
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Ingredients
  

Instructions

  • Combine quinoa, eggs, oregano, garlic powder, salt and pepper in a medium bowl. Stir in cheese and onions.
  • Add the breadcrumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Use a ¼ cup measuring up to scoop, wet your hands with water and form them into patties. It should make about 10 patties
  • Heat 2 tablespoons of the oil in a large non-stick skillet over medium heat. Place half of the quinoa patties on the heated pan and cook until the patties are golden color, about 3-4 minutes per side. Set aside and repeat with the remaining oil and remaining patties.

Notes

The nutrition label is for 1 patty. This recipe serves about 4 people.
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. 

Nutrition

Serving: 1patty, Calories: 127kcal, Carbohydrates: 9g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.003g, Cholesterol: 37mg, Sodium: 151mg, Potassium: 70mg, Fiber: 1g, Sugar: 1g, Vitamin A: 89IU, Vitamin C: 0.3mg, Calcium: 50mg, Iron: 1mg

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

Cuisine American
Course: Appetizer, Entree
5 from 859 votes (805 ratings without comment)

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Comments

  1. Kim says:

    Can these be done in the air fryer? If so, what temp and how long? Thanks

    1. Yumna J. says:

      I haven’t tried making these in the air fryer yet, but I think they will work! You’ll have to experiment with the timing and temperature. Curious to hear what works if you end up trying it out!

  2. Jessica says:

    They just completely fall apart. How on earth did you get them to stay in a patty form?

    1. Yumna J. says:

      So sorry these didn’t come out as you expected! It’s possible your quinoa patty mixture was too wet. Try adding more breadcrumbs and letting them sit for a few minutes to soak up any extra moisture. After that, you could also try popping the formed patties in the fridge or freezer for a few minutes to help firm them up before frying. Hope this helps!

  3. Tess says:

    I can’t do cheese. Is there something non-dairy that I could substitute?

    1. Yumna J. says:

      You could try a plant-based cheese or just leave the cheese out. If you leave it out, it might not hold together quite as well (but should still taste great). Hope you enjoy!

  4. Nikki Carvalho says:

    Mmmmm one of theee best recipes to make using quinoa. I’m a newcomer at trying quinoa. Making healthy changes for my mom, she has chronic kidney disease and metabolic acidosis. 👍👍👍👍 I highly recommend this recipe to others 😙😙🩷🩷🌟thank you and keep up the delish healthy recipes

    1. Yumna J. says:

      Yay, I’m so happy you enjoyed it!! I love quinoa, it’s such a fantastic nutrient-dense ingredient! If you and your mom loved this recipe, I think you would like my Quinoa-Stuffed Peppers and Quinoa-Stuffed Zucchini Boats. If you try them, you’ll have to come back and let me know what you think!

  5. Carol says:

    I was wondering if the cheese can be left out?

    Thanks 😊

    1. Yumna says:

      Hi there! The cheese does help to hold them together as it melts. You could try swapping for a plant based cheese!

  6. Christine says:

    I discovered this recipe when trying to figure out what to do with leftover quinoa and was pleasantly surprised by how good these tasted.

    1. Yumna says:

      Yay! So glad you found a good use for the leftovers!

  7. Amy M says:

    This is one of the best vegetarian burgers I’ve ever made! I did alter a bit due to not having enough eggs. I tripled the recipe and realized I only had two eggs. Added some ground flax seed. The burgers did NOT fall apart and were almost like a sausage patty consistency. I used a Gruyère cheese blend from Aldi. They were amazing using this recipe as the main ingredients.

    1. Yumna says:

      Sounds delicious!

  8. Andee says:

    I will be honest, I was skeptical on how these could actually taste good, but boy was I pleasantly surprised. I made the quinoa the night before to reduce the time of prep at the time of cooking. I did not get 10 patties out of the 1 cup of quinoa, I only got 7 even thought I used the 1/4 cup measuring cup as a scoop as called for in the recipe. Very flavorful sidedish…I really enjoyed it and can see how by changing the seasonings and/or the cheese would completely change the flavor. Next time I will add sun dried tomatoes and some asiago cheese. Thanks for the great recipe!

    1. Yumna says:

      So happy you enjoyed them!

  9. Ashleigh says:

    Holy moley cannoli, these are SO GOOD! My husband can’t have quinoa because it gives him a bad stomachache, but I have this whole bag and thought maybe I should just use it up myself. And wow, I’ll be making these again! Can’t wait to try them with the avocado crema.

    1. Yumna says:

      So glad you loved them!

  10. Jennifer J says:

    Thank you SO MUCH for sharing this recipe!! I use it all the time now!! I always alter it, but the root is this, minus mozzarella. I use aged white cheddar instead and double it. So good.

    1. Yumna says:

      Love that you are so creative with this recipe!

  11. Krystal says:

    Made these for dinner they were so good. Used white cheddar and a curry dip.

    1. Yumna says:

      Yum, sounds great!

  12. Sarah says:

    Made these today and they were absolutely delicious. I left the patties in they fridge overnight and then threw them in the freezer to firm up before fryer. So delicious! Have you tried air frying these?

    1. Yumna says:

      So happy to hear! I haven’t tried air frying them, but you can bake them in the oven instead. 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.

  13. Ed G says:

    made these quinoa patties, and had them with the silky avocado creme.
    It was a hit!
    No leftovers at all.

    1. Yumna says:

      Love this! Thanks for sharing.

  14. Heidi says:

    I made these and froze my leftovers…when I was ready to make them, I forgot to take them out to thaw, as directed, so went ahead and just put them in the oven frozen; they still turned out perfectly! 20 minutes at 350 worked like a charm. Made a great meal in no time. 😋

  15. Ellen says:

    Can these be finished in the air fryer and if so, what temp. And how long?

    1. Yumna says:

      I haven’t tried that myself, but I have baked them in the oven. To do that, 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.

      1. Louise says:

        Awesome, I will do the oven method!
        Not too good with frying stuff plus I like to use least amount of oil. Getting older..both of us 55+🙄

  16. Karen says:

    I am so happy I came across your recipe while searching for one to use up leftover quinoa. I modified it according to other things needing to be used up in my fridge. (monterey jack, feta, and parmesan cheeses, shredded carrot, chopped parsley, and chopped red bell pepper) Not only are they tasty, they are so pretty with the colorful veggies.

    1. Yumna says:

      Wow, that sounds so good! Glad you were able to make good use of all you leftovers!

  17. Sonya H says:

    I made this and turned out very well
    Tasty tasty family enjoyed

    1. Yumna says:

      Yay, glad you enjoyed them!

  18. Ginny says:

    I made the patties for a girl’s night dinner party and served with a sour cream dip. They were delicious and everyone asked for the recipe! I ended up using green onions, garlic, shredded zucchini, a 3 cheese blend, and almond flour. My son is gluten-free and he loved these, so I’ll be making them to send in his lunches. I just saw someone made waffles out of this, and I’ll be trying that next!

    1. Yumna says:

      Wow, your additions sound so good and I’m really happy you now have a go-to for your son’s lunchbox!

  19. Emmeline says:

    Mine turned out a little flimsy and hard to mold then they didn’t fry well 🙁 they were kinda soggy and didn’t come off the pan as a crispy morsel. They were kind of falling apart. Help! What am I doing wrong?? What should I add more of? I left two on for longer to test it out but the outer layer just burnt to the pan and middle was still soggy and falling apart :(( what should I do next time?

    1. Yumna says:

      So sorry these didn’t come out as expected! You can try adding a little more water to the mixture and letting that absorb so the patties are easier to form. You can also try popping the formed patties in the fridge or freezer for a few minutes before frying to help firm them up. Hope this helps.

  20. Christana says:

    Turned out to be great as waffles, I just cut the amount of panko in half and ended up with a very thick batter to make leftover quinoa waffles for lunch today. The sauce filled up the little waffle indentations and I serve it all with spicy beef sausage and a salad on the side.

    1. Yumna says:

      Wow, so creative, thanks for sharing!

  21. Johanna says:

    I loved these! This recipe will stay in my rotation for sure!

    1. Yumna J. says:

      So glad you liked it!

  22. Rachel says:

    Didn’t make the sauce so I can only rate the patties. Great texture, a little lacking on flavor but sauce could make up for that. I went ahead and cooked the onion and garlic because I can’t stand raw onion and I was taking no chances putting it in the patties raw. After I added additional dry seasonings (garlic, onion, paprika, parsley and parmesan cheese) the flavor was more to my liking. I will definitely keep this recipe around for future use. I think they would also be great in nugget form for a meat free nugget for kids. Next time I think ill add some additional (cooked) veggies such as shredded carrot/zucchini/spinach (squeezed to remove extra liquid). Cant wait to try the dip next time. Great recipe! Thanks for sharing!

    1. Yumna J. says:

      The raw onions and garlic do add the additional flavor to the patties while it’s cooking, when you cook them first it does take some of the flavor away. So glad you enjoyed it though!

      1. Rachel says:

        Good to know! Making again tonight and trying to add extra veggies. Hope it works 🤞🏼

  23. Heidi says:

    These were delicious! I put a Mediterranean spin on them by using feta instead of mozzarella and adding some z’aatar seasoning, then put them atop a Greek salad…yum!! I used an ice cream scoop to create equal portions and it turned out making 9 patties. Thinking of other spice variations…maybe even apple and cinnamon and eating for breakfast! I’ll make extra next time for freezing. Thanks for an easy and tasty recipe!

    1. Yumna J. says:

      Oh I love both those variation ideas!! The apple cinnamon sound so good and is so creative – thanks for the great suggestions!

  24. Jenny says:

    Made these as directed, they were SO GOOD as Yumna would say 🙂

    1. Yumna J. says:

      Aw, thank you so much Jenny!

  25. Debbie says:

    Thank you for sharing this recipe! I have been trying to use up everything in my fridge so I altered it a bit! Substituted almond flour, havarti cheese and scallions. My quinoa is cooked and vegetable broth so that also added complexities to the flavor!
    For the dip I used sour cream, nutritional yeast, garlic powder, onion powder, and salt and pepper with chopped green onions. Absolutely delicious and what a great way to use up ingredients/leftovers!

    1. Yumna J. says:

      I love this! Sounds soo good! Thanks for sharing.

  26. Paulina says:

    These are our new favourite meal! Healthy and delicious! I made them for shared morning tea and they were so popular.

    1. Yumna J. says:

      Yay! So happy to hear that they were a hit! I’d love for you to try my chickpea fritters, if you’re looking for something else to add to the rotation!

  27. Elaine says:

    These were really easy to make, and absolutely DELICIOUS! I’ll be making them again soon. Thanks so much for posting the recipe!

    1. Yumna J. says:

      You’re so welcome, Elaine! Glad you enjoyed them! I also have a Quinoa Burger recipe you might enjoy! I’d love to get your feedback on it!

  28. Ellie says:

    I made them exactly as directed and they were delicious and the texture was delightfully crunchy. These will be in our repertoire as we both gave them a thumbs up.

    1. Yumna Jawad says:

      Thank you so much! Hope you continue to enjoy!

  29. Margo says:

    UNBELIEVABLE!
    Just made them for lunch. Basted them with oil and placed them in a small oiled dish in the air fryer for 10 minutes. Super easy, super tasty. Definitely going to make these over and over again. Thank you!!!

    1. Yumna Jawad says:

      Thank you! That sounds perfect. Hope you continue to enjoy!!

  30. Geraldine says:

    I despise cilantro- yea I have the gene…
    Do you think dill would pare well with avocado, or should I use parsley that I know interchanges with cilantro in most recipes? Thanks

    1. Yumna Jawad says:

      You can definitely experiment with that!

  31. Brenda says:

    I am surprised this recipe calls for canola oil, which is horrible for one’s health. I may try making it, but I will use a different oil, such as EVOO, coconut or avocado. Please research canola (rape seed oil) and edit recipes. Blessings and thanks.

    1. Yumna Jawad says:

      Thank you for pointing that out! I am constantly updating my recipes, as I re-test them and learn new information. I have made the switch to avocado oil and am in the process of making sure my older recipes reflect that too. Let me know what you think if you make it!

  32. Amina says:

    AMAZING RECIPE!!
    one question tho for how long can i keep in the freezer

    1. Yumna Jawad says:

      Thank you! 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.

  33. Kathy says:

    You need a print version for your recipe’s! I printed one recipe and it was 10 pages because of all the ads!

    1. Yumna Jawad says:

      If you scroll to the recipe card, there’s a printer icon. When you click on it, I have it formatted in a way to print on 1-2 pages maximum with no images, no large font or anything that takes up too much ink. Can you try that? It should work fine.

  34. Eileen says:

    Made without the cheese or bread crumbs, but family loved them. Will definitely make again! Thanks!

    1. Yumna Jawad says:

      I’m so happy to hear that! Hope you all continue to enjoy it!

  35. Kim says:

    I do not like quinoa in any way shape or form. I’ve tried it for years in several different recipes and just hated the texture. These patties taste AMAZING! Thankyou for the recipe

    1. Yumna Jawad says:

      So glad you found a way to enjoy quinoa! You’re so welcome!

  36. Kaela says:

    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!

    1. Yumna Jawad says:

      So glad you enjoyed! Hope you continue to love it!

  37. Carolina Ren says:

    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!

    1. Yumna Jawad says:

      Thank you so much! That sounds absolutely perfect. I love that! Happy to have shared.

  38. Cheyenne says:

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

    1. Yumna Jawad says:

      Thank you! Love the sound of that!

  39. Janiece says:

    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!

    1. Yumna Jawad says:

      I love that! Such a great idea! You’re so welcome.

  40. Dana says:

    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. Yumna Jawad says:

      Thank you! Extra garlic is always a good idea!

      1. Jackie says:

        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!

        1. Yumna Jawad says:

          Yes! I love that! You’re so welcome.

  41. Nastasya N. says:

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

    1. Yumna Jawad says:

      I’m glad to hear it worked out with those modifications! Yay!!

  42. Jenny says:

    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. Yumna J. says:

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

      1. LeAnn says:

        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.

        1. Yumna J. says:

          You’re so welcome! I’m so glad to hear that!

      2. Nate says:

        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!

        1. Yumna Jawad says:

          That makes me so happy to hear! Thank you so, so much. Love that idea!

  43. Jazmin Light says:

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

    1. Yumna J. says:

      I love that idea! Yay!

  44. Rosie says:

    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. Yumna J. says:

      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.

  45. Georige says:

    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. Yumna J. says:

      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!

  46. Ronna sobottka says:

    Would oatmeal work instead of the bread

    1. Yumna J. says:

      Yes! You can substitute it for a flour or choice, so if you have oatmeal, I’d ground them down to oat flour.

  47. destani says:

    can you use greek yogurt instead of normal?

    1. Yumna J. says:

      You could, but it will slightly alter the taste.

  48. Larie says:

    I added some ranch seasoning to the mix and they were delicious! Even my kids love them

    1. Yumna J. says:

      Yay! That sounds like a delicious addition.

  49. Reagan says:

    Great recipe – thanks for sharing!

    1. Yumna J. says:

      Most welcome!

  50. Yvette Trombley says:

    easy and versatile! Our whole house loved them and i cant wait to try them with other grains.

    1. Yvette Trombley says:

      i also used parmesan cheese

    2. Yumna J. says:

      Yay! I’m so happy to hear it!!

  51. Samantha says:

    Can you make these in the air fryer instead of frying in oil? I want to make them but I use my air fryer instead of frying things in oil

    1. Yumna J. says:

      I haven’t tried that yet, but I definitely think it’ll work! You may have to experiment with the timing though. Let me know if you give it a go!

  52. April says:

    My baby and husband loved these!

    1. Yumna Jawad says:

      Aww glad to hear it!

  53. Krista says:

    This was so good!! Will definitely be making these again.

    1. Yumna Jawad says:

      Yay! Glad to hear it! Thank you 🙂

  54. Kristian Alissa Choate says:

    Can this be made without the mozzarella?

    1. Yumna Jawad says:

      Yes, you can use another type of shredded cheese, or you may need to add more breadcrumbs to help bind it.

  55. Liane says:

    Does the cilantro go in the dip or in the patties or both? You say to add the cilantro to the patties in step 1, but the only measurement for cilantro is down in the ingredient list for the dipping sauce, unless I’ve missed it somewhere else. Just a little confused. Thanks, I’m going to make these tonight

    1. Yumna Jawad says:

      Sorry for the late reply but the cilantro was meant only for the sauce. It definitely doesn’t hurt to add it to the quinoa patties. And originally I threw some in the patties, but decided to minimize the ingredient list. I hope you enjoyed them!!

  56. Sylvia says:

    A 5 star recipe! We enjoyed this as a quinoa burger alternative and it was delicious. Just wondering how well these would work out on the bbq.

  57. Tiarni says:

    Ahhh YUM! So easy and really delicious. Would recommend.

    1. Yumna Jawad says:

      So glad to hear it. Thank you!!

  58. Yelda El Helou says:

    Delicious and easy to make!

  59. LeeAnne says:

    Yum! I just made these without the cheese and they still held together and are delicious. Thanks so much for this recipe.

    1. Yumna Jawad says:

      So glad to hear you enjoyed the and they still worked well without the cheese. Thank you!!

  60. Christmas says:

    These were super-super yummy! Thanks for the recipe.

    1. Yumna Jawad says:

      So glad to hear it. Thank you!

  61. Elizabeth says:

    I made the crispy quinoa patties and omg my life has been changed!!! ????

    1. Yumna Jawad says:

      Yay! So happy to hear that!!

    2. Joan says:

      Really enjoyed this recipe. I like a little spice so I added some hot sauce and used a whole avocado.

      1. Yumna Jawad says:

        So glad you enjoyed it! Thank you for sharing!

  62. sarah says:

    I love these!!! I replaced the mozzarella with cheddar cheese but didn’t taste it much. Do you think the patties would stay together if I added more cheese? Or perhaps a different type? I’m not a huge fan of mozzarella.

    1. Yumna Jawad says:

      So glad you loved them! And yes, any melty cheese will work well!

  63. Lisa martin says:

    Made them in my air fryer
    Delish!

    1. Yumna Jawad says:

      Yay! So glad to hear that! Thanks for sharing 🙂

  64. Maxine says:

    yummy!! saw someone share this recipe on instastories and found your full recipe and had to try as had quinoa left over. used sweet potato and carrot as had these to use up and it tasted amazing. Quinoa goes lovely and crispy when fried!! definitely making these agin.

    1. Yumna Jawad says:

      Yay! I’m so glad you tried the recipe and added leftover veggies to it! It’s one of my favorite cleaning out the fridge recipes. Thank you so much for sharing!!

  65. Neda says:

    Made these today for iftar to break our fast with and they were a hit! I added shredded zucchini because I had those on hand. Love how versatile this recipe is; I can see how other ingredients can be incorporated into the recipe. Next time I’ll be making more to freeze for later use!

    1. Yumna Jawad says:

      Yay! I’m so happy to hear that you enjoyed the recipe! Thanks so much for sharing 🙂

    2. Tania N says:

      I made this today, and Patties came out absolutely delicious, the best part of it was that I just used leftovers, also it was super easy to follow the recipe. I used ‘latino chesse’ instead of mozzarella and worked amazing.
      Thank you so much, your recipes nailed it!! ?
      Saludos desde Barcelona!