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Crispy quinoa patties.
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5 from 859 votes

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!
Course Appetizer, Entree
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 10 patties
Calories 127kcal
Author Yumna Jawad



  • 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.



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. 


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