These flavorful cheese-packed crispy quinoa patties are so wonderful, I just had to share the recipe with you.
Paired with creamy mashed avocado, with its health-boosting fats, these delicious quinoa patties provide a delicious breakfast, lunch, snack, or dinner.
Even better, kids of all ages love these quinoa patties! I try to always have a few pre-made and ready to warm up when our grands come over for lunch.
Quinoa, high in protein and fiber, is often referred to as a grain, but it’s actually a seed from the goosefoot plant, which is related to spinach, beet, and chard.
Amazingly versatile, quinoa can be used at breakfast as a delicious porridge, at lunch as a great protein-booster for your salad, and at dinner as a savory side dish or main course.
This savory quinoa patty recipe is gluten free and take only a few minutes to prepare — as long as you have some cooked quinoa on hand. If not, allow an extra 15-20 minutes to cook the quinoa.
How to cook quinoa
- Rinse 1 cup quinoa by placing it in a fine strainer and running it under water for a couple of minutes.
- Place the drained quinoa in a heavy-bottomed sauce pan with 2 cups of water and bring to a boil.
- Reduce the heat to low, cover the pan, and allow to cook for 15 minutes.
- This will make more quinoa than you’ll need for this recipe. Store leftover cooked quinoa in the refrigerator up to 3 days or in the freezer for up to 3 months.
Crispy Quinoa Patties with Cheese
Ingredients
- 1 1/2 cups cooked quinoa (see directions above for how to cook quinoa)
- 2 large eggs, beaten
- 1/4 teaspoon sea salt
- 1 Tablespoon chopped dried chives
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder, or 1 clove minced garlic
- 1/2 cup grated Parmesan, pecorino Romano, or Gruyere cheese
- 1 tablespoon olive oil, butter, ghee, or coconut oil (for cooking)
- 1 ripe avocado (optional)
Directions
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In a medium bowl, stir together the cooked quinoa, eggs, salt, chives, onion powder, garlic and cheese until well combined. Let the mixture stand for a few minutes to set.
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Heat the oil in a large, heavy skillet over medium heat. With a large spoon, drop the quinoa mixture into the pan to make six quinoa patties.
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Flatten the quinoa cakes with the back of the spoon or spatula until they are about 1/2 inch thick and 3 to 4 inches wide.
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Cook the quinoa cakes for 4 to 5 minutes, or until the bottoms start to crisp and turn golden brown.
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Using a spatula, carefully flip each patty over and continue cooking until golden brown on both sides and the middle of the patty is no longer mushy.
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Remove the quinoa patties from the skillet and allow them to cool slightly before serving.
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If desired, peel and mash an avocado and stir in 1/8 teaspoon salt. Serve 2 quinoa patties with 1/3 of the mashed avocado. You can either spread the avocado over the patties or dip each bite in the mashed avocado (my favorite way).
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Leftover cooked quinoa patties can be wrapped and stored in the refrigerator up to 3 days or in the freezer up to 3 months.
Enjoy! xo jane
Looking for more gluten free recipes? Here are a few favorites from the blog:
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