Crispy Quinoa Patties

5 from 630 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 630 votes
Servings 4 servings
Course Appetizer
Calories 333
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes



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 avocado 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.

Cuisine American
Course: Appetizer

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Recipe Rating


  1. 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. 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!

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

  3. 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!

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