Healthy Snack: Quinoa Patties

  • These little patties are so tasty. They’re amazing for breakfast, lunch, a snack, or an appetizer!  This is one of my favorite recipes for when I’m in a time crunch but don’t want to give up the “healthy factor” of what I’m eating.  Every time I make them my friends beg me for the recipe!
  •  What you will need:
    2 1/2 cups cooked quinoa
    1/3 cup green onion (finely diced)
    1/2 cup zucchini (finely diced)
    1/2 cup chopped bell pepper (any color)
    3 cloves garlic, finely diced or pressed
    1/2 to 3/4 cup breadcrumbs or panko
    4 large eggs beaten
    1/3 cup grated Parmesan cheese
    Olive oil
    Salt & cracked pepper
  •  Preheat oven to 400
    To cook quinoa put 1 cup dry quinoa in a fine mesh sieve and rinse thoroughly under cold water to remove the bitterness (1 cup dry quinoa will makes 2 1/2 to 3 cups cooked). Combine 1 1/2 cups water with rinsed quinoa in a medium saucepan. ( I added a tsp. of chicken bouillon) Bring to a boil. Cover then reduce heat to low and simmer for approximately 15 minutes until all liquid is absorbed. Set aside to cool. Finely chop all ingredients. Beat eggs.


  • Combine quinoa, eggs and 1/2 tsp salt in large bowl.
  • Stir in the green onion, zucchini, bell pepper, garlic and cheese. Add breadcrumbs and let set for a few minutes so the breadcrumbs can absorb the moisture. This should be quite moist. (add a little water if necessary). I used Italian flavored panko. If you use plain panko or breadcrumbs add some fresh or dried herbs.
  • Spread a few tablespoons of olive oil on a nonstick cookie sheet. You need enough so the patties will brown. Also these will stick to a regular cookie sheet making them hard to remove. (If you want to use a regular cookie sheet use well oiled parchment paper). Form into patties. This is easiest to do with your hands. Use a ice cream scoop or small measuring cup to get a uniform size. You can even out the shape easily on the cookie sheet. Place in the oven on middle or lower rack (depending on your oven) to insure the bottoms will brown. Bake for about 7 minutes, then flip and bake for another 5 to 7 minutes. Remove from the oven and sprinkle with Parmesan cheese while warm.
  • Makes 15-16 patties.
    This is one of those recipes that you can have fun with because it’s so versatile. You can customize it to suit your taste. Add your favorite vegetables or whichever ones you have on hand. If you want a little heat add some chopped jalapeno and throw in some cilantro. Try adding some feta cheese instead of Parmesan. The toppings are endless. Try Tzatziki, (my favorite) guacamole, salsa, sun dried tomatoes….
    These also freeze wonderfully. Place patties in a ziplock freezer bag when they have cooled a bit. Pop in the microwave when your ready to eat. They will be so moist.
    Note: You can also make these on the stove top if you prefer. I find the oven is easier since you can bake all the patties at the same time. Heat some olive oil in a heavy skillet, add the patties leaving some space in between. Cover and cook over medium heat for 7 or 8 minutes until the bottoms are golden brown, then flip patties and cook the other side for another 7 minutes or so.
    As always…Hope you enjoy!
    Recipe adapted from Super Natural Every Day by Heidi Swanson


  1. Julia says:

    Oh wow these look amazing, like a great gluten free snack as well! Will have to try these out and whip out a batch when I’m home for the summer (AKA when I have an oven again) :D


  2. Olivia says:

    Hi Shea!

    Love your blog! The quinoa patties look delicious. Could you please do a post of what you eat in a day?

    Have a great week :)


  3. Angie Wilson says:

    ooo I’m totally going to try this. Looks delicious, thanks for sharing!

    xx Angie |

  4. Linda says:

    Looks soooo good, will attempt to make it :)

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