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Monday, June 30, 2014

Quinoa Patties with Sriracha "Dip"

Right, so.... having never had quinoa before (I'll wait while you gasp in shock), I figured I needed to get on that bandwagon and at least give it a try.

I saw these on Mel's Kitchen Cafe and thought this would be a great way to lose my quinoa-virginity. Yeah, I just said that. 

These came together super easily, and were happily taste tested by the toddler, who thought it was a cookie (hey, whatever works for ya, kid). I liked these, and added them to some arugula and called it "lunch".

Source: Adapted slightly from Mel's Kitchen Cafe


  • 1 Cup quinoa, rinsed
  • 1 1/4 Cups chicken or vege broth
  • 4 large eggs, lightly beaten
  • 3/4 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped cilantro
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic, finely minced
  • 1 cup finely crushed saltine crackers (about 3/4 of a sleeve)
  • 1 tablespoon extra-virgin olive oil
Sriracha Dip
  • 1/2 Cup sour cream
  • 1 tablespoon sriracha
  1. Heat the broth to boiling.
  2. Rinse quinoa, and add to the broth. Bring to the boil, then cover reduce heat and simmer for approximately 12 minutes. Set aside and let cool to room temperature.
  3. Combine the quinoa, eggs, salt and pepper in a medium bowl. 
  4. Stir in the parsley, cheese and garlic. Add the cracker crumbs. Stir the mixture until combined. 
  5. Let it stand for about five minutes so the liquid can be somewhat absorbed. If it seems dry, add a little broth. If too wet, add more cracker crumbs.
  6. Using a small cookie scoop, scoop the mixture into your hand, and flatten into small patties.
  7. In a large, nonstick skillet, heat the tablespoon olive oil over medium heat until it is hot. 
  8. Add a single layer of patties and cook until the bottoms are browned, about 5-7 minutes.
  9. Flip the patties and cook about 5 minutes more until the second side is golden brown.
  10. Remove from the skillet and repeat with the remaining patties (adding a bit more olive oil, if needed). Serve warm or at room temperature with the Sriracha Dip
Sriracha Dip
Combine sour cream and sriracha adding more or using less, according to your taste.
Difficult "recipe", huh?


  1. These "cookies" look awesome. I'm all for calling things cookies, cakes and pies as long as the kid eats it!

  2. Hi kylee, these sound right up my alley, love our sauce.

  3. These sound great!!! Hmmm, cookies. I wonder if that will work on my husband....


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