Baked Quinoa Patties
Great served hot or room-temperature, these quinoa patties are packed with herbs, kale and creamy feta cheese. Adult and kid-friendly, and perfect for lunches on the go.
Quinoa patties are portable, packed with protein, and adaptable. Even people who are on the fence about quinoa tend to love them, especially the ones you see here. This version is sesame-crusted and boosted with lots of herbs and kale. That said, you can play around with a wide range of accent ingredients and cooking techniques. I initially featured a skillet-cooked version in my book, Super Natural Cooking (2007), but you can bake them as well with great results, and that’s what you see here.
How to Make Quinoa Patties
Quinoa patties come together quickly, particularly if you have a few cups of leftover quinoa on hand. I always cook extra quinoa, knowing it will come together into a quick lunch if I plan ahead a bit. To make quinoa patties you simply combine cooked quinoa, eggs, herbs, breadcrumbs and seasoning in a bowl. The patties are shaped by hand and then baked or pan-fried. They can be enjoyed hot or room-temperature, and, either way, I love them with a bit of hot sauce.
You can see the patties prior to baking above. And then after baking below. I like to sprinkle a few sesame seeds on top for added crunch. Really push them into shape using your hands so that they will hold their shape.
Quinoa Patties: On the Go
I initially highlighted these quinoa patties (below) when a number of you asked about packing meals for flights. I was heading to London - so, a long flight from San Francisco. My strategy for flight meals is an ever-evolving system which (currently) involves a collapsible container, two thick rubber bands, and a plastic fork/spoon thing. All food goes in one container, and I avoid anything liquid to get through security. A good splash of sauce seems to be fine though. For my flight to London, I packed these potstickers. What you didn't see was the way I buried them under a layer of these baked quinoa patties. Not pretty, but great to have on hand. I use a folded piece of parchment paper to divide the dumplings from the patties.
When I stay closer to home, I tend to go the bento or tiffin route - have a look at this page if you’re interested in more on-the-go, feel-good lunch ideas.
Variations:
As long as your base ingredients (quinoa, eggs, onion, garlic, breadcrumbs) hold together into a patty, you can play around with different accents and ingredients. Here are a few ideas I’ve had success with over the years.
- Za’atar Quinoa Patties: Follow the recipe as follows, adding 1 tablespoon of za’atar to quinoa mixture. This is a favorite, especially along with a sesame crust.
- Lemon Madras Quinoa Patties: Skip some of the herbs and stir in 2 teaspoons Madras curry powder and the slivered zest of one large lemon.
- Gluten-free Quinoa Patties: Niki commented, “I substitute ground almonds or walnuts for the bread crumbs - works perfectly.”
- Brussels Sprout Quinoa Patties: VL noted,”I just want to say I made these for a trip this weekend, but used brussels sprouts instead of the kale. They were great!” I can also imagine finely chopped cabbage working brilliantly as well, along similar lines.
There are a bunch of other great substitution ideas down in the comments as well.
A Few Tips!
One thing I've learned over the years of making these is that the quinoa mixture is easier to shape if you allow it to sit overnight, refrigerated. It just holds together better.
Linda Marie commented, “I found that wet hands made shaping the patties easier. Did them in the skillet. Turned out great. Will try baking next time.”
More Quinoa Recipes
Here’s a post about how to cook quinoa along with a bunch of related quinoa recipes. I love this quinoa salad, this double broccoli quinoa, Heather's quinoa, and these little kale quinoa bites. And here’s where you can get more inspiration for feel-good lunch ideas. These quinoa patties are great tucked into a bento situation along with edamame, a bit of coleslaw, and bit of spiced avocado.
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Baked Quinoa Patties
I baked these, but you can pan-fry them in a skillet** if you like - it's a bit quicker, but requires more of your attention. I've included those instructions at the bottom of the recipe. And see notes in the main post for variation ideas!
- 2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature*
- 5 large eggs, lightly beaten
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup / .5 oz / 15 g finely chopped fresh chives
- 1/3 cup / .5 oz / 15 g finely chopped fresh dill
- 1 cup / 1.5 oz / 45 g finely chopped kale
- 1 yellow or white onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon (toasted) cumin
- 1 teaspoon baking powder
- 1 cup / 3.5 oz / 100 g bread crumbs, plus more if needed
- water or a bit of flour, if needed
- 1/3 cup / 1.5 oz / 40 g crumbled feta
- 1 tablespoon extra-virgin olive oil or clarified butter
- sesame seeds, for coating
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Preheat oven to 400F / 200C.
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Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.
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Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Gently stir in the feta.
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At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. Use about 1/2 cup of the quinoa mixture per patty. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. If you're still having trouble getting the mixture to hold - mix in flour, a couple tablespoons at a time.
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Oil a baking sheet, and arrange the patties with a bit of space between each. Sprinkle with sesame seeds if you like. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes. Enjoy hot, or allow to cool to room temperature on a cooling rack.
Makes about a dozen patties.
**Alternately, you can cook the patties in a skillet. Here's how - Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.
Related Recipes
How To Cook Quinoa (and 20 Quinoa Recipes)
How to cook quinoa perfectly, every time. You can use it in everything from salads and bowls, stews and sourdough, or any of my 20 favorite quinoa recipes highlighted below.
Quinoa Salad
A favorite quinoa salad punctuated with crunchy cucumbers and toasted cashews. There’s creamy feta, wisps of arugula, flecks of red onion and herbs, and a special ginger-curry dressing. So delicious!
Feel-good Lunch Ideas
Leveling up lunch ideas with lots of color, clever use of leftovers, and feel-good ingredients. These are two lunchboxes I packed recently.
Double Broccoli Quinoa
For the broccoli lovers out there (or anyone who strives to be), this is your recipe. Cook up lots of broccoli, and puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil.
Super Natural Vegan Sushi
This is homemade vegan sushi made with sweet potato fries, seasoned tofu, avocado, kale chips, and a whole grain sushi rice blend. A quick kiss of strong wasabi-spiked soy sauce is my preferred dipping sauce.
Make Ahead Super Green Vegan Quinoa Burritos
Vegan burritos packed with all the good stuff - quinoa, mung beans, and lots of kale - tossed with a creamy, serrano-spiked avocado dressing.
Quinoa Power Bowl
A quinoa power bowl makes the perfect working lunch. The base is simply quinoa and mung bean, and the magic comes from the deeply sautéed and spiced celery. This bowl welcomes as many, or few, toppings as you like - roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.
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Comments
These are delicious! I used leftover red quinoa, gluten free panko, a handful of ground pecans, and because I didn’t have dill or kale or feta, I subbed basil, a little parsley, wild spinach (lambsquarters), red-root amaranth (greens), triple the garlic but no onion, goat cheese and a little tomato paste. I followed the advice to refrigerate overnight before baking and they were easy to form into perfect portable patties. I love the adaptability of this recipe.
Thanks Gina – love your swaps!
These are fantastic! I made them for my 16 month old son and also ate a few myself – we both love them. Super flavorful, and I didn’t even add the chives because I forgot to buy them at the store. They seem to freeze and reheat well too. One tip is to make sure the patties are flat-ish like a burger vs. round-ish like a meatball. A couple of my rounder ones broke apart.
So happy you liked these Liz!
Just finished these, and man – they were good BUT sauce is critical. I went with a simple yogurt sauce (fast/easy tzatziki style with just lemon/salt/cucumber). A few things I think made it super bangin: I sauteed the onions (was doing anyway for a different meal, just added these in), upped the garlic, panko, let it sit overnight without feta and added just prior to putting in the oven. If anyone had success without doing that, let me know. Next time I would add a bit more salt and test the mix before I add the eggs.
I served it with a side of watermelon/lemon/feta/red onion salad and a pita. Would do again because it was so easy to prep at night then pop in the oven while I got ready for work and were perfect room temprature by lunch time.
Sounds amazing Lisa!
Hi Heidi, just wondering if you think these would work well baked in a mini-muffin tin (for a lunchbox)? Thanks so much!
Yes! That should be fine! Here’s a version in the arrchives: baked quinoa patties.
So tasty. I subbed goat cheese for feta and used the skillet and they cooked perfectly. Used half the of the mixture and am saving the other half for a few days from now. So delicious and easy- just takes a little planning to cook ~ 15 minutes for the quinoa in advance. Enjoyed these with some baked purple potato chips.
Thanks Jill!
What’s the best way to store these? Can they be frozen?
Hi Lang – keep any leftover mixture (or cooked patties in the refrigerator). You can freeze them after cooking, thaw in refrigerator, and reheat.
Looks very tasty!
Delicious Recipe! Thank you for sharing.
So good
Made it with red chard and parsley, added some cayenne pepper. Really good
Is the egg taste very noticeable?
Not particularly? You can always dial up the herb or spice profile.
I made this recipe tonight and it was totally delicious. Thanks for such a wonderful blog which I turn to again and again. I made this for my 12 vegetarian son, he loved it too (as did my carniverous 9 year old son).
These are genius!!!!
I’m gonna make them today.
Mike
Yum, made these today for lunch and they were delicious. Substituted chopped walnuts for breadcrumbs and left out the feta as am dairy free at the moment. Served with a herby pesto and squeeze of lemon. Great use of quinoa….i can’t handle it when it’s mushy – only when there is some crunch like in a salad or this….thanks Heidi!
i’ve been looking for a new way to eat quinoa! i see quinoa burgers in my future. i’m thinking even a little green or calamatta olive for added depth of flavor.
These are genius. Thanks for my new favorite veggie patty. I subbed a whole bunch of stuff–parmesan instead of feta, basil in place of the other herbs, threw in some lentils… came out perfectly. These are so adaptable!
I’m a long time reader, but have never commented…. I just want to say I made these for a trip this weekend, but used brussel sprouts instead of the kale. They were great!
Made these last night–delicious!
Made these last night -YUMM!
Added/sub’d the following:
– I, too used GF crumbs
– 1T Portugeuse pimenta moida (similar to harrisa)
– 1/4 c finely chopped plum tomatoes
– double the garlic
– omitted dill (put it in dressing, instead)
Formed 6 thick dinner sized patties in a silcone form turned out and baked as directed on parchment paper 24 min then turning over for 6 min more. Topped with cucumber/yogurt dressing.
Served with orange glazed Hakurei turnip and carrots and an Argentinian Malbec.
I made these this morning using fresh basil and spinach instead of dill and kale. I also used blue cheese because I had it on hand. Although they don’t look as pretty as the picture they turned out great. My 16-month old tried them and she has not stopped begging for them. These get the seal of approval!
On a whim, I made these quinoa patties last night. They were fabulous! Light, crispy and terrific.I felt like they needed a little tomatoes in vinaigrette or a simple creme sauce, but they were awesome. I got 24 3 inch diameter patties,
but not complaining!
these look amazing
So delicious! Used gluten-free breadcrumbs, and served with acorn squash… even my carnivore hubby was totally satisfied.
fork/spoon thing = spork
I just made these for the first time and they are fantastic! I have celiac disease and am vegetarian and it is always great to find a new recipe which fits into that tiny box. My 5yo loved it too!
Thanks for another great recipe!
Laura
Fantastic. i just needed another idea for vegetarian burger to my vegetarian friends that pop-up time to time for watch soccer.
I just made a gluten free batch of these (used GF flour mix and corn meal instead of bread crumbs). They turned out so well! I also only used 4 eggs because they were definitely moist enough. I baked them and they held together perfectly.
Heidi – I was wondering what kind of dipping sauce you would recommend for these? Thanks so much! I’m so inspired by your blog.
Hi Celine! I love them with a good dose of hot sauce. I also love a thinned-out garlic yogurt, or a spicy tahini drizzle.
I would have traded my airport breakfast for these baked quinoa patties in a heartbeat this morning. I’ve been meaning to try your quinoa patties for a while now and this combination of ingredients is only further enticing me to give it a go!
I made these for a party last night – made them smaller than patty size since they were to be finger food – ended up making about 50. They are just amazing!!!
I had tons of quinoa leftover – I used 2 cups of dry quinoa, and ended up with perhaps 6 cups cooked! No problem though, I’m going to make more patties with the leftover and play around with herbs and spices.
I also want to try mixing the quinoa with a grain mix that I have to experiment.
I think I’ve found a new staple in my diet! Thank you!!!
My friends and I ate these patties with only a little Chardonnay on the side (at first, and then we moved onto some Pinot). They were fantastic right out of the oven. Incidentally, my kale in my garden had been overtaken by aphids so I used swiss chard instead and they still tasted great – plus, the bits of chard stem added a nice flash of red visual to the patties. We’re big fans of your site and books over here in Santa Rosa, including my 4 year old daughter!
With at least 10 packed lunches leaving my house every week, I’m tickled to discover this lunch box. We’ve a wide assortment of bentos, which we love, but leakage is always an issue — will explore.
Love the sneak peak from your time away! Safe travels home, and see you on the other side.
wow! just made these as a late night snack. like the cousin to a falafel. I found that wet hands made shaping the patties easier. Did them in the skillet. Turned out great. Will try baking next time. Sharing tomorrow with my veggie friends. Thanks Heidi
Those patties look divine, and I am relatively new to quinoa, so thanks for sharing – Gary
I love your behind-the-scenes posts! Brilliant idea to use a collapsible container for plane food- I’m thrilled that it doesn’t leak! Thank you for the tip. You have probably revolutionized my and my sister’s “snack packs.”
Are you using dry or fresh bread crumbs for this?
Hi Eliz – using dried here.
Great recipe and beautiful photos!
I love the containers. What I didn’t know was that one can bring our own food to international flights. I always get nightmares thinking that the customs officers will throw my lunch box away and I can’t say a worddddd.
I’m inspired! Thanks!
Looks great. What a nice snack.
Wow, do these look incredible or what? I’m a vegetarian and I am always looking for new veggie friendly recipes. I’m so happy that I stumbled upon your blog…..totally going to keep visiting in hopes to find more awesome things to make.
These burgers are absolutely delicious. I made two dozens last night and I ate them all!
I made these and they weren’t a success. I used 5 eggs and they were nice and moist and held together after forming but after being in the med-low skillet for a minute or two, they started falling apart. Of course, flipping them was disastrous. On the positive side, the browned scraps of quinoa in the pan were tasty enough. Maybe they work out better in the oven.
I work at the PDX airport behind security and go through everyday. Since I can’t bring soup I’m always looking for new inspirations. You’ve done it again! And you’ve discovered a great lunch gadget!
I made a gluten-free version of these quinoa patties last night. They are fantastic! I substituted crushed Rice Chex for the bread crumbs and used gluten-free flour. My 3 year old ate seven patties and insisted on having one for breakfast this morning! Delicious.
Heidi,
I love seeing the photos from your trip! Every time I see your photos and recipes I am so inspired.
Can’t wait to see/read more : )
AWESOME!! Made these tonight — absolutely delish! Ate them warm drizzled with good infused olive oil. Can’t wait for leftovers tomorrow! Thanks!
I never thought to pack such a delicious meal for a flight! I guess I always thought of flights as a place where you take a sandwich (pb&j to avoid icky warm cheese), fruit or some kind of processed something or another. I’ll have to try this! These quinoa patties look amazing!
Hi Heidi! Love this post! Question about the collapsible lunch box: how sturdy is it when it’s in its fully expanded position? Like, can I stuff it into my backpack along with books and computer for my bike ride to the train station without its getting squished? Also, how leak-proof is it… could it handle soup? My husband and I take packed lunches with us a couple times per week and hate lugging empty containers.
HS: hi Jenny – I put it in my squishy carry-on purse. And while the seal is pretty good, I do take care to put it on top. And I rubberband it, just in case. Although, I have no idea how that is supposed to help. I think if you were mindful, you might be able to get away with soup, as long as the bag doesn’t get crushed. That said, I think I’d use a mason jar for transporting soups by bike. Just to be on the safe side.
12:30am irish time. preparing picnic to have after seeing a play tomorrow in kilkenny with my kids. had set in my head to make these quinoa patties, but, after putting on quinoa to cook, realized I hardly had any of essential ingredients. so… sub’d goat cheese for the feta and broccoli for the kale and spring onions for bulb onions and added a bit of cayenne. But followed your basic recipe… I know I should wait till tomorrow, but… yummm.
thanks.
I’m glad I’m not the only one who makes food for flights! I will have to pick up this collapsible container as I currently use old cottage cheese containers I can toss away; but I hate to add more waste to who’s ever system I find myself in.
Always looking for quinoa recipes. This looks really good. Thanks!
Heidi– when you report to the redoubtable Mr. Ottolenghi (as I will never be on first name basis with him!), will you tell him that despite replicating many of his recipes from my copies of both the UK and US editions of Plenty, it’s just not the same as walking into the Motcomb store, being greeted by Mike and company, and sitting down at that tiny circular table with the most gorgeous array of flowers always gracing it to inhale a plate of the most colorful vegetable dishes known to mankind? Thank you!
As for the actual content of your post, btw, these look delish… but I’m already plotting to make your seitan and broccoli next so these will have to wait!
heidi–i just left san francisco yesterday and stopped by the ferry bldg. i took veg spring rolls from slanted door and an avocado toast sandwich from frog hollow farm on board for lunch and dinner. omg they were both so good.
thanks for the ferry bldg tip–it was amazing.
Thanks so much for sharing your packing tips. I will try this out the next time that I fly. Last Friday I ended up eating some dry granola on my flight, which is A WHOLE LOT less interesting and also less nutritious than the potstickers and these patties. I appreciate the inspiration!
Heidi, I love your blog. You’ve helped revolutionize my way of eating. It started when I was a starving student.
I’m making these tomorrow and I’m wondering if you (or anyone else in blog world) have tips on freezing these? Should they be raw? Thanks!
Hi Kirsten – I think I’d freeze them cooked and then re-heat.
this looks wonderful! love the addition of kale to these patties…love how you can use quinoa in anything!
I’m a new follower, I really enjoyed your last 2 posts. I adore London! I’ve never tried quinoa so I’m going to dig in w/this recipe.
I have been in love with your blog for a while. I keep coming back for dinner ideas and never leave empty handed. I just linked you on my blog, and I tell everybody I know about your recipes. I am not even vegetarian but we almost don’t eat meat anymore as your recipes don’t require them to taste yummy.
I love quinoa and this recipe looks like a great and new way to enjoy it. thanks!
yum, these sound delicious!
Great photos Heidi!
What camera were you using ? – it looks as if its “handbaggish” size but still takes great photos.
HS: I had my Fuji medium format with me, and I left my big dSLR at home this trip. The camera you see in the shot is a little p&s (Sony Nex3) I gave to Wayne for his birthday. I snatched it back for this trip, and rigged it up Franken-style with a nice lens (via adapter)…much smaller and easier to travel with (particularly if you have multiple cameras)
I wish I could visit and experience all of those places you have traveled to and enjoyed some of the wonderful local foods and amazing sites! Between my agoraphobia and other assorted issues, I doubt I will ever travel a speck as much as you have Heidi . . . Thanks for being brave for the rest of us!
My standby is:
1/2 cup bulgar wheat
1/2 cup cooked garbanzo beans
1 T. chopped almonds
some thinly slicked carrot sticks
some raisins
Light dressing of oil and vinegar.
Mix everything together, store in frig in your container and just remember to take it with you when leaving the house. I take an old spoon with me so everything can be washed.
betsy shipley
The tempeh pioneer
I really dislike plane food and usually just don’t eat for the flight, what ever the duration!! Now you’ve inspired me to pack some decent food and enjoy the flight. GG
WOW, inspirational! I just close my eyes and eat airplane food…next time I am booking the seat next to you!
It’s quinoa time!!! Very good version, yum!
You gave me an idea from your last post! I flew to Oakland from Atlanta yesterday, and had some granola bars I made (a recipe inspired by you) packed away in my carry on! It made the flight and layover, much healthier and a ton more fun! Thanks
Yum! I can’t wait to try these. I normally make quinoa croquettes recipe from Vegetarian Cooking for Everyone by Deborah Madison, which are delicious- but they are fried, not baked. Looking forward to trying a recipe that doesn’t involve quite so much olive oil, and an interesting new twists on flavoring! Thank you!!
Oh my goodness, these look amazing! Can’t wait to read about your favorite London spots; I’ll be living there come spring! Hope you had a lovely trip!
I had everything needed to make the quinoa cakes in my fridge this morning! I love it when that happens. They turned out great, thanks for the recipe! I will be making them again.
These are awesome.I am trying too come up with
a good sauce for these.If you want eggless,use
egg replacer seems too do alright.
I really love this….. after 6 years my better half has finally come over to the vegetarian side and his new found favorite is Quinoa. This is definitely a different way to use it and just can’t want to try adding some other veggies in there…..
Thank you a bunch! And have a nice trip back home.
Ha! Thanks for sharing how you got them through TSA! I’m def doing this for my next flight. The airplane food has gotten so horrible.
any chance you have a reccomendation on how to make your quinoa recipe vegan! looks awesome and would love to try them.
peace
We LOVE these patties. My kids fight over who gets the last one….they gobble them up!!!!
Would you recommend any sort of dipping sauce to serve these with?
Thank you!
Ohhhhh, thank you, thank you, THANK YOU for this recipe! These are fantastic and will be a nice change from my standard trail mix snack. These will be perfect to take with me as I jet down to this year’s IFBC! Thanks, Heidi!
London & quinoa patties. Two of my favorite things. I’ve been making quinoa patties with beans, but I love all of the veggies and herbs you use. Cannot wait to try them!
I’ve been putting quinoa in my veggie burgers for awhile now, but never thought to make quinoa the bulk of the actual patty. Definitely need to give these a go!
I love everything about these! Yum!
How would whole wheat panko work in place of bread crumbs? I love the crunch it can give! Thanks for great recipes!
I’ve done a 50/50 blend of breadcrumbs and panko with good results.
I love how you jazzed these up with more veggies! I happen to have some cooked quinoa and fresh kale on hand so I will be trying these out soon.
I didn’t think you could bring food like that on a plane. Good to know! Usually I just stick with dried fruit, nuts, nutrition bars, etc.
What a beautiful introduction to Quinoa Patties and dumplings. I enjoyed the photos and look forward to tasting this recipe!
Great recipe Heidi. Can’t wait to make!
Thanks for the packing tips! I’ve been flying so much lately and am growing a little tired of the same old cheese, crackers, dried fruit & grapes!
Glad your trip was amazing! Can’t wait to see/hear more.
Is there a dipping sauce or topping that you recommend for these patties?
HS: Hi Mimi, at home I like them with a bit of salted herby Greek yogurt or raita. Wayne likes them with ketchup…which hurts my head a bit.
Sitting next to you on an airplane would be very painful! Those quinoa patties look absolutely delicious. I think I’ll whip up a batch this weekend and bring them in a pita for lunch at work.
I can’t wait to read about your trip. I love hearing about travel finds.
Looks like a wonderful trip, and makes my heart long for London. The rain, the coffee, the fish and chips, the mulled wine… sigh…
Planning ahead like you to has helped me survive many a long, hungry plane ride. I like to pack a baked sweet potato with some cinnamon/salt/pepper and a green salad with chickpeas; sandwiches are always a good option, too, and cold noodle or seaweed salads.
Hi Heidi!
I love the way you let us into your world, your kitchen, your trips around the globe through your stunning photos!
Thanks for the useful ‘package lunch’ advices- needless to say!
About the patties… I have never tried with quinoa but here is a similar version with millet (and vegan too). Bye have a safe journey home!
Roberta
i love having something new to do with quinoa, and making patties sounds out of this world! definitely on our menu for this week now!
I am craving for potstickers! So handmade looking and look so yummy! I also like this container that is reusable:-)
These sound lovely!
just when I thought I couldn’t love those quinoa patties anymore…you go and make them even more delicious! kale? feta? YUM!! thanks for being so inspiring
Oh, these look lovely! I think they would be wonderful with a dollop of plain yogurt & some chopped red onion! Ala potato pancakes.
Funny, I was just going to email and say how much i appreciated this recipe! My 18 month old can be a picky eater at times but loves these b/c she can dip them in any type of sauce we have on hand. And, i know she is eating something nutritious and full of protein. Thanks for all of the wonderful recipes, they are being thoroughly enjoyed here in the state of PA!
HS: Thanks Liz – I love getting notes like this.
Thanks for sharing. I was just trying to explain this to the huz last night for his next trip…no luck. This will help:)
Stunning photos!
Quinoa and kale are two of my favorite foods to cook with! This looks fabulous – I think with the “flax egg” in place of the eggs, and some attempt to make a vegan feta, I can veganize it up for me. Thanks for the recipe!
I have Super Natural Everyday and have been contemplating the quinoa patties; however, I would need to make them with gluten-free flour. Have you, or anyone else, experimented with this? I’m thinking since GF flour isn’t as absorbent as glutinous flour, that I would have to use more. I go straight for the GF bread, but it’s quite expensive. Any thoughts?
HS: Ground almonds (almond meal) was mentioned as a successful alternative. I haven’t tried it, but it sounds like a great idea.
Love that collapsable lunch container! That’s such a space-saver and great portable solution. I need to find one.
Heidi, these look delicious! I would love to make them for my daughter, but she’s allergic to dairy (protein not lactose). Is the feta a key ingredient, or just added for taste (& tasty it would be!)?
On a side note, your recipes in Super Natural Everyday have been approved by my toddler! Simple, healthy and yummy!
Hi Bonnie – You can omit the feta – no problem.
I always get a little excited when I open my email and there is a new post from 101 Cookbooks!
I love the stories, the photographs and of course the recipes!
Thank you Heidi
yum – my grandmother in law used to make a similar recipe but with mashed cauliflower subbing for quinoa. super delish.
also, so jealous you hung out with yotam ottolenghi in london! wish i could have been a fly on the wall for that veggie foodblogging super star summit!
any advice on a substitute for feta? i might be one of the only people on the planet that isn’t a feta-fan, but i’d still be interested in including something that could substitute if you have a suggestion?
Hi Courtney, you can leave it out. It goes bring a salty accent, maybe sub some chopped olives?
Ooooh! I think I just found a perfect kid food for my 3-year-old and 14-month old. Thank u Heidi!
Hi! I don´t have access to kale where I live. Do you think I could substitute it for spinach or another leafy green?
Thanks! This looks great!
Yes – substitute with whatever green you have.
Love your pictures of London and I can’t wait to hear more about your trip!
Heidi, you are so much on a different league. With all the things I need to do before a trip, I’d never had the time or the mental energy to plan some great food. I think I really should though. And the soft silicone box sounds really handy!
Do you have a way to make the quinoa patties wheat-free?
these look easy peasy to make! i love the collapsible container for your lunch – i resent having to take clutsy empty boxes home from work everyday.
These look amazing! What a great idea. Any thoughts on making them Gluten-Free?
You are so smart. I really should pack my food for plane rides, but never do. I would so far rather eat this!
I am officially addicted to your quinoa patties – can’t wait to try to bake them up now. Baking takes the maintenance out of them – awesome. I substitute ground almonds or walnuts for the bread crumbs – works perfectly. Love them. The collapsing silicone container looks pretty ideal too, thanks for sharing.
HS: LOVE the idea of using ground almonds! Brilliant.
anything i can shove in an oven this winter i will. definitely wanna make these burgers!
I’ve seen that exact collapsible container around here, and wondered how good it was. I might just have to pick one up…and make these patties.
Hmm, these sound hearty, delicious, and very freezer-friendly. Next time I’ve got some leftover quinoa, I’ll whip up a batch!
I am so hungry for these quinoa patties right about now.
A collapsible container–brilliant. Every time I suggest that we pack something for a trip, my boyfriend protests about being stuck with an awkward container afterward, Thanks for sharing, Heidi. I’ll have to find myself one and squeeze in a cooking session or two before our holiday flights.
About the quinoa patties: would they work with another grain like millet or maybe a mix of grains? I’m not sure that I have enough quinoa lying around…
These look lovely! I’m always looking for more things to do with quinoa and with kale, two of my favorite ingredients. The dill takes it over the top!
What a great post! I usually just pack a simple sandwich when I’m traveling, but the container + this recipe makes it look really easy to cook something a bit more hearty to take with you on a trip. I’ve made quinoa patties before and love them – next time I’m taking them with me on the plane for sure. Thanks so much!
As always, your recipe timing is impeccable – going camping in Big Sur this weekend, and I was looking for a vegetarian option that would be a step above the usual veggie burger – these could be perfect! I’m wondering, are these as good the next day or two, after they’ve been made?
I love the quinoa patties from the book, and the additions here sound even better! Definitely book-marking this recipe. Looks like you had a wonderful trip and you always take such beautiful pictures as long-lasting evidence.
Hi Heidi ~ I’m leaving tomorrow for a business trip, and while I also usually travel with a soba noodle dish, your quinoa patties are speaking to me! Your pictures are beautiful, and thank you for the great recipes! ~Jill
Quinoa is something new I have been cooking with lately and really enjoy it. Another tasty recipe is exactly what I need! Thanks.
I take food on the airplane because if given a choice of airport or airline food, I usually do with out which is not the best way to start a trip. I love your tips.
Hi There Heidi,
These look fantastic! What a nice, solid patty. Always tricky with quinoa. Thanks for sharing this recipe!
Be Well, –Amber
Oh I love that photo of you and Wayne!
And thanks for sharing your travel eating tips– I usually just succumb to the lousy airport food, but this is so motivating and it just frankly looks delicious.
It’s so fun to see a little peek of your trip! Love the tips on packing flight food. You’ve inspired me to pack more nourishing food when I fly. The quinoa patties look delish.
Mmm, I’m craving potstickers and soy sauce now. What is the brand of that collapsible container, and did you buy it online or happen to find it in a store?
Hi Chloe – Sorry! i thought I linked it in the second paragraph (will fix) – I got it at Flight 001.
I am also interested in making these but do not have any quinoa now. Could this be done with rice, farro, barley or millet?
HS: Hi Kelsey – you’ll likely have to play around a bit with the egg to grain ratio.
can’t wait to see where you went in paris and london. i live in london and was in paris this past wknd myself, so i want to compare notes!
these quinoa patties look great, and i will definitely give this recipe a shot!
DANG, woman your photos are too cool. And those quinoa patties have me shivering in my seat.
No lie.
I’m always intrigued with what you come up with in cooking and the places you go. Thanks for sharing your recipes and photos. They are fantastic. Your travel tips are great.
Which stores can I find the collapsible silicon container you use?
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