This is Tasty little quinoa patties with cilantro and parmesan – these are a protein filled snack that can be eaten hot, cold or at room temp.
If you’ve never tried quinoa before, this is a GREAT introduction to this little power-grain. Easy to make and super tasty, this is one you’ll make over and over.
Check out my Southwest Quinoa Salad too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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You’d think, around here, that quinoa would be a dirty word. I have a meat and potatoes loving husband, and picky 5 and 7 year old sons. Have a seat. This gets good.
I can make a batch of these, and have ZERO leftovers! They are good warm, cold or room temp, which makes my life so much easier. The Husband works a really physical job, and we live in Arizona. Eating at work for him is usually a rushed affair, and he regularly skips it, arriving home exhausted & starving. Whenever I send along a few of these in a little baggie – he’ll cheerfully eat them throughout the day, providing his body with much-needed protein, without having to stop.
We really enjoy these as appetizers as well. Make them a little smaller (chicken nugget size) and whip up a quick dipping sauce made from sour cream and sriracha (or hot sauce), and watch them disappear.
You could also make them BIGGER (and flatter) and use them as a delicious Vegetarian Burger (you’ll need buns, lettuce, tomatoes, cheese, and some condiments). This is such a versatile recipe!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Why you’ll love this recipe
- Make-ahead. Get these patties ready ahead of time and just pop them in the fridge until you’re ready to cook!
- Spice it up (or down). You’re in control – add as much or as little sriracha as you want in the dip for your perfect heat level.
- Storing leftovers. Got extras? Toss them in the fridge for up to 3 days and reheat in a skillet or oven to keep that crispy goodness!
Kylee’s Notes
- What other dips go well with these patties?
Try a tzatziki sauce, chipotle mayo, or even a classic ranch dressing. - Learn more about how to cook quinoa here.
- Add a little cumin to the mix – it adds a yummy, deep flavor.
- Instead of sriracha, try hot sauce, salsa or basil pesto.
- Southwestern style – add black beans, corn and red bell peppers to the quinoa (finely chopped), and salsa verde in the sour cream dip
- Italian style – use basil and tomatoes in the patties and basil in the sour cream dip.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Vegetable or chicken stock. This is what you’ll cook the quinoa in, so pick a stock you enjoy. Either type works great.
- Quinoa. Organic, rainbow, white – any kind will work! Be sure to rinse it before cooking to remove any bitterness.
- Eggs. Beat these before adding to the mixture. They help bind everything together.
- Seasoned salt. Adds extra flavor to the patties! Regular salt is fine, but seasoned salt brings a little something extra.
- Pepper. Adjust to taste to add just the right amount of warmth.
- Cilantro. Finely chopped, this adds a bright, fresh note to your quinoa patties.
- parmesan cheese. Pre-shredded works, but fresh is always best for that rich, nutty flavor.
- Garlic. Finely mince or crush for full flavor. You can substitute garlic powder, but fresh garlic is worth it!
- Saltine crackers. Crush these in a zip-top bag with a rolling pin – a great stress reliever and adds a nice texture!
- Olive oil. Use this for cooking, though any oil you have on hand, like vegetable, safflower, or canola, will work too.
How to make Quinoa Patties
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Heat the broth to boiling.
- Rinse quinoa, and add to the broth. Bring to the boil, then cover reduce heat and simmer for approximately 12 minutes until the quinoa is tender. Set aside and let cool to room temperature.
- Combine the quinoa, eggs, salt and pepper in a medium bowl.
- Stir in the parsley, cheese and garlic. Add the cracker crumbs. Stir the mixture until combined.
- 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.
- Using a small cookie scoop, scoop the mixture into your hand, and flatten into small, but thick patties.
- In a large, nonstick skillet, heat the tablespoon olive oil over medium heat until it is hot.
- Add a single layer of patties and cook until the bottoms are deeply browned, about 3 minutes.
- Flip the patties and cook about 3 minutes more until the second side is golden brown.
- 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.
Optional Sriracha Dip
- Combine sour cream and sriracha adding more or using less, according to your taste.
Kylee’s Notes
What to do with leftovers
Store cooled patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet for crispiness. These patties also freeze well – layer between parchment paper and store in a freezer-safe container for up to 2 months.
Freezing instructions
Can I freeze these quinoa patties?
Layer them between parchment paper and store in an airtight container in the freezer for up to 2 months.
Check out these delicious Quinoa recipes and expand your repertoire!
- Quinoa Greek Salad (from Bowl me Over)
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Quinoa Patties with Sriracha Dip
Ingredients
- 1 cup uncooked quinoa (rinsed)
- 1 3/4 cup vegetable stock
- 4 large eggs
- 3/4 teaspoons seasoned salt
- 1/4 teaspoon cracked pepper
- 1/4 cup cilantro (chopped )
- 1/2 cup parmesan cheese (Freshly grated)
- 2 cloves garlic (finely minced)
- 1 cup saltine crackers (finely crushed – about 3/4 of a sleeve)
- 1 tablespoon olive oil
Sriracha Dip
- 1/2 cup sour cream
- 1 tablespoon sriracha
Directions
Get prepped
- Rinse 1 cup uncooked quinoa and chop 1/4 cup cilantro. Mince the 2 cloves garlic, grate1/2 cup parmesan cheese, and beat 4 large eggs.
Cook the quinoa
- Bring 1 3/4 cup vegetable stock to a boil in a medium saucepan. Add the rinsed quinoa, bring it back to a boil, then cover, reduce heat, and simmer for about 12 minutes or until the quinoa is tender. Set aside and let cool to room temperature.
Combine the mixture
- In a medium bowl, mix the cooled quinoa, beaten eggs, 3/4 teaspoons seasoned salt, and 1/4 teaspoon cracked pepper. Stir in the cilantro, parmesan cheese, and garlic. Add the crushed 1 cup saltine crackers and stir until the mixture is fully combined. Let it sit for about 5 minutes to absorb some of the liquid. If it feels too dry, add a little more broth; if too wet, add additional cracker crumbs.
Form the patties
- Using a small cookie scoop, portion out the mixture, then press it into your hands to form small, flat patties.
Cook the patties
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Once hot, add the patties in a single layer. Cook until the bottoms are golden brown, about 3 minutes, then flip and cook the other side for about 3 minutes until golden brown. Remove and repeat with remaining patties, adding more oil if needed.1 tablespoon olive oil
Prepare the Sriracha dip
- In a small bowl, mix 1/2 cup sour cream and 1 tablespoon sriracha. Adjust the sriracha to taste. Serve alongside the warm quinoa patties.1/2 cup sour cream, 1 tablespoon sriracha
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: this recipe was originally posted in June of 2014. It has been updated to improve reader experience, but the original recipe remains the same!
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