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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.
Aaah, quinoa. Such a polarizing ingredient! 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.
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!
Kylee’s Notes & FAQs
- 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.
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
- Vegetable or Chicken Stock – this is what you’ll cook the quinoa in, so choose a stock you like.
- Quinoa – organic, rainbow, white, any kind will work just fine. Ensure you rinse the quinoa before cooking.
- Eggs – beat these before adding to the bowl.
- Seasoned salt – don’t skip this! You can use regular salt, but I love the flavor that the seasoned salt adds to the patties.
- Pepper – use this to taste.
- Cilantro – finely chop this, it adds a bright, fresh flavor to your quinoa patties.
- Parmesan cheese – you can use pre shredded, but I like to grate it fresh for this.
- Garlic – finely mince this up, but don’t skip it!! You can sub garlic powder if you must.
- Saltine Crackers – take out your frustrations, and put them in a zip top bag, and crush with a rolling pin.
- Olive Oil – this is for cooking, any oil will do – vegetable, safflower, canola.
How to make Quinoa Patties
Full, printable recipe below – just scroll down to the recipe card!
- 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.
Check out these delicious Quinoa recipes and expand your repertoire!
- How to cook Quinoa
- Breakfast Quinoa with Blackberries
- Healthy Quinoa & Black Bean Salad
- Fresh Ginger & Orange-Scented Quinoa
- Creamy Chicken Stew with Quinoa (Instant Pot)
- Quinoa Bowls with Turmeric Tahini Sauce (from Lemon Blossoms)
- 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 cups vegetable stock
- 4 eggs
- 3/4 tsp seasoned salt
- 1/4 tsp cracked pepper
- 1/4 cup chopped cilantro
- 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 Tbs olive oil
Sriracha Dip
- 1/2 cup sour cream
- 1 Tbs sriracha
Instructions
- 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. 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 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 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.
Sriracha Dip
- Combine sour cream and sriracha adding more or using less, according to your taste.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
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!
