Quinoa Patties with Sriracha Dip
Tasty little quinoa patties with cilantro and parmesan - these are a protein filled snack that can be eaten hot, cold or at room temp.
Servings 4
Calories 435kcal
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
Instructions
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
Notes
Make-ahead tip. 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!
Nutrition
Calories: 435kcal | Carbohydrates: 43g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 187mg | Sodium: 1283mg | Potassium: 380mg | Fiber: 3g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 3.5mg | Calcium: 231mg | Iron: 3.8mg
