Spinach Quinoa Vegetarian Patty
If you are looking for healthy lunch ideas these Spinach Quinoa Vegetarian Patty will quickly become one of your favourite vegetarian meals. You can eat them in many different ways. It makes amazing salad toppings or lovely vegetarian patties to make some fulfilling vegetarian burgers. I also keep this recipe for these days when I am looking for creative kids lunchboxes ideas. My girl loves them cold or simply rewarmed a few minutes in the microwave.
So, what do you need to make this Spinach and Quinoa patty recipe? Only 5 ingredients – or 6 ingredients if you choose to add some cheese which is optional if you are on a dairy free diet. I usually make these vegetarian patties with leftover of cooked quinoa. It is a nice recipe to use leftover of cooked supergrains. I also tried this recipe with cooked amaranth or a mix of quinoa and amaranth. All versions are very crispy and delicious.
I previously used to fry these patties into olive oil and recently I discovered how good it was to simply bake them 15 minutes in the oven. It’s much healthier than frying, less oily and easier to rewarm as well. This recipe makes a batch of 25 small patties. I baked all of them and rewarmed the leftover in the microwave for 3 minutes the next day. It tends to be softer when warmed up in the microwave. Next time I’ll probably freeze the extra unbaked patties and bake them when needed. I am pretty sure it’s ok to place the frozen patties into the oven without defrosting them. It will probably take a bit longer to bake but at least it won’t lose the crispiness.
I hope you enjoy this little finger food and if you are looking for others appetizer ideas you can check out the appetizer recipes on the blog.
This recipe is inspired by my spinach ball recipe.
What’s your favorite way to use quinoa?
Enjoy this simple healthy recipe & have a wonderful day !
Recipe Card
Spinach Quinoa Patties
Ingredients
- 3 cups cooked quinoa - white or red
- 2 Onion ,finely diced
- 3 Egg
- 1 cup Chopped Spinach cooked and squeezed dry (you can use frozen spinach that you defrost before use or fresh spinach leaves, trimmed, cooked 2 minutes in boiling water)
- ½ cup Grated Cheese
- ½ cup gluten free panko crumbs
Instructions
- Preheat oven to 180C (350F)
- Line a cooking tray with parchment paper. Set aside.
- In a mixing bowl add the cooked quinoa, finely diced onion, eggs, chopped spinach, grated cheese and breadcrumb.
- Combine until it easily form a dough. Divide the dough in small balls - think golf size balls.
- Place each balls on the cooking tray, flatten with your finger to form small patties.
- Bake for 25-35 minutes or until golden and crispy.
- Enjoy in a burger buns, as a side to salads or small appetizer bites. Delicious dipped in guacamole, tomato sauce or tzatziki.
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Made tonight with my niece kind of bland will add some salt next time and use red quinoa. Also baked for 35 minutes and the tops never browned.
I’ve cooked this twice now. Substituted this for breadcumbs: cornbread crumbs,1tsp Italian seasoning, 1/2 tsp poultry seasoning, 1/8 tsp salt, 1/2 tsp ground black pepper.
Very excited to try these! Have you ever tried adding sweet potato into these patties?
No but it is a great idea! It will be delicious I am sure. Enjoy! XOXO Carine.
Just made these – substituted almond flour for the panko and used Daiya Dairy Free Mozzarella “cheese.” The kids and I really enjoyed them. Served with soup for dinner. Thanks for the recipe!
Thanks for sharing your options. I love to hear that those are easy to make with dairy free cheese too! Enjoy the blog recipes with the kids. XOXO Carine.
Looks delicious! I’m going to try it. It’s missing the rest of the instructions but I think I can figure it out.
Sorry for that! Just gave the recipe a little update. I recently swap to a new recipe plugin and it seems that some recipes instruction have been lost along the way. Enjoy! XOXO Carine.