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    Home » Recipes » Side Dishes

    Crispy Quinoa Patties

    Published: Apr 26, 2022 · Modified: Mar 1, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Quinoa fritters plated with strawberry salad.

    These simple Quinoa Fritters are healthy, delicious, and a great way to use leftover quinoa. Serve them as a meatless main dish, a tasty side, or even a hearty snack. Ready in less than 30 minutes!

    Three quinoa patties plated and served with a strawberry salad.

    There are plenty of reasons to love these tasty little quinoa patties. Here are just a few:

    • Fast & Easy: They require only a few minutes of simple prep, and can be ready to serve in under 30 minutes.
    • Healthy: Low in fat and surprisingly high in protein, quinoa patties are a great option for when you want to get more grains into your diet.
    • Economical: They require just a few simple ingredients, and are a great way to use leftover quinoa.
    • Versatile: Serve quinoa fritters as a meatless main dish, a tasty side, or even a hearty snack.
    • Adaptable: This fritter recipe can be easily adapted for your personal tastes and needs. Sub in your favorite herbs and veggies, or serve them up with your favorite sauce.
    • Advanced Prep: They can be made ahead of time and refrigerated (or frozen!) until you need them.
    Jump to:
    • Quinoa Fritter Ingredients
    • How to Make Quinoa Patties
    • FAQ
    • Related Recipes
    • Serving Ideas
    • Crispy Quinoa Patties

    Quinoa Fritter Ingredients

    Quinoa fritter ingredeints, labeled: quinoa, eggs, panko, parsley, arugula, lemon, green onions, parmesan.

    The ingredients for basic quinoa fritters are simple and leave lots of room for creativity.

    • Quinoa: We prefer using tri-colored quinoa for this recipe because it looks more interesting, but any quinoa will work. You can also make these fritters with cooked bulgar.
    • Fresh herbs: We love the combination of fresh parsley, green onions, and arugula for these fritters. Another good option is to sub in dill or cilantro for the arugula, and serve with tzadiki sauce!
    • Parmesan: Sub in your favorite cheese. Cheddar, Jarlsberg, and feta all make flavorful choices.
    • Panko: Use Panko crumbs (preferred) or plain bread crumbs.
    • Lemon juice & zest
    • Green onions
    • Eggs
    Tahini sauce ingredients: tahini, lemon juice, garlic, maple syrup, salt.
    • Tahini: Tahini is a paste made from sesame seeds. It is a staple in Mediterranean and the Middle Eastern cuisines.
    • Maple syrup: You can sub in honey or agave.
    • Lemon juice: Fresh, frozen, or bottled will work in this recipe.
    • Garlic
    • Salt

    How to Make Quinoa Patties

    Prepare Quinoa

    NOTE: If you are using leftover quinoa, you can skip this step.

    Rinse the quinoa in a fine-mesh sieve under running water.

    Combine quinoa and ⅔ cup salted water in a small saucepan and bring to a boil.

    Reduce heat to a simmer, cover, and cook until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes.

    While the quinoa is cooking, line a sheet pan with parchment or a Silpat mat and place in the freezer.

    When the quinoa has finished cooking, remove the sheet pan from the freezer, and spread the quinoa out over it.

    Prep the rest of the ingredients while the quinoa cools.

    Cooked quinoa cooling on a sheet pan.

    Make Fritter Mix

    Crack the eggs into a bowl, season generously with salt and pepper, and lightly beat.

    In a medium bowl, combine eggs, green onions, chopped parsley and arugula, lemon zest, panko crumbs, parmesan, and cooled quinoa. Mix well to combine.

    Ingredients for quinoa patties in a medium glass bowl.

    Fry Patties

    Add 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat.

    When the skillet is hot, use a ¼-cup measure to form patties, flipping them out of the measuring cup directly into the skillet.

    Use a spatula to flatted them slightly. Patties should be about 4-inches in diameter and ¼-inch thick.

    Cook patties until they are golden brown and cooked through; about 3-4 minutes per side.

    Quinoa fritters frying in a cast iron skillet.

    Transfer to a paper-towel-lined plate until ready to serve.

    To use an electric skillet or griddle, set the temperature to 375°F | 190°C. Reduce temp to 360°F | 182°C after adding fritter mix to the pan or griddle.

    Make Maple-Tahini Sauce (Optional)

    Combine tahini sauce ingredients in a small blender and pulse until smooth. Salt to taste.

    Sauce is ready to serve immediately.

    FAQ

    Can you freeze quinoa patties?

    Yes! Quinoa fritters can be frozen for up to three months. Reheat in a hot, dry skillet. (You can also reheat them in the microwave, but they won't be as crisp.)

    Are these quinoa patties or quinoa fritters?

    Both. Patty refers to a shape (disk), and fritter refers to the cooking method (i.e, fried). The terms are used interchangeably in this recipe.

    Why does quinoa need to be rinsed before cooking?

    Rinsing quinoa helps get rid of saponin, a naturally occurring chemical that coats each tiny seed. Saponin has a bitter, sometimes soapy flavor, and can leave quinoa-rich foods with a a strong, unpleasant taste.

    Most quinoa sold in the US is pre-wash, although not necessarily with water.

    Three quinoa patties plated, drizzled with tahini sauce, and served with a strawberry salad. .

    Related Recipes

    If you love savory fritters, check out our easy zucchini fritters!

    • Cylinder-shaped stack of quinoa salad studded with mango, peppers, and edamame, on a plate.
      Mango Quinoa Salad
    • Roasted garlic spears on a highly textured plate, with lemon slices.
      Oven-Roasted Garlic Spears (Garlic Scapes)
    • Sauerkraut fritters on a blue and white tray, served with dipping sauces.
      Crispy Sauerkraut Fritters (Easy Air Fryer Recipe)
    • Family-sized salad bowl filled with greens, vegetables, quinoa, and roasted vegetables, dressed with sour cream and avocado dressings.
      Potluck-Worthy Big Cuban Salad

    Serving Ideas

    Quinoa patties can be eaten as a snack or side, or pair them with a soup or salad for a light, healthy meal.

    Serve quinoa fritters with the sauce of your choice. We've included our easy Maple-Tahini sauce on the recipe card, but there are countless other sauces that pair well. We enjoy them with cilantro-lime dressing, creamy yogurt-dill sauce, and even plain Greek yogurt.

    Want More Free Recipes?

    Subscribe to our newsletter to get family-friendly recipes and cozy living ideas in your inbox each week!
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    Three quinoa patties plated and served with a strawberry salad.
    5 from 4 votes

    Crispy Quinoa Patties

    These simple quinoa fritters are delicious, healthy, and a great way to use leftover quinoa. Serve them as a meatless main dish, a tasty side, or even a hearty snack. Ready to eat in less than 30 minutes!
    Recipe inspired and adapted from Sunbasket.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Main Dish
    Cuisine: Vegetarian
    Diet: Vegetarian
    Prep Time:20 minutes minutes
    Cook Time:10 minutes minutes
    Total Time:30 minutes minutes
    Servings: 6 patties
    Calories: 81kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Enameled Cast Iron Skillet
    • 1 Heavy Baking Sheet
    • 1 Spatula
    • 1 Mixing Bowl

    Ingredients

    US Customary - Metric
    Quinoa Fritters
    • ⅓ cup rainbow quinoa
    • 2 whole green onions thinly sliced
    • ½ cup chopped parsley curly or flat; ~½ oz
    • ½ cup chopped arugula ~½ oz
    • 1 teaspoon lemon zest
    • 1 tablespoons lemon juice
    • 2 large eggs
    • 2 tablespoons Panko crumbs
    • 2 tablespoons shredded Parmesan
    Maple-Tahini Sauce (Optional)
    • 3 tablespoons tahini
    • 1 clove garlic rough chopped
    • 4 teaspoons maple syrup
    • 2 tablespoons water
    • Kosher salt to taste

    Instructions

    Prepare Quinoa

    • NOTE: If you are using leftover quinoa, you can skip this step.
      Rinse the quinoa in a fine-mesh sieve under running water.
      Combine quinoa and ⅔ cup salted water in a small saucepan and bring to a boil.
      Reduce heat to a simmer, cover, and cook until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes.
    • While the quinoa is cooking, line a sheet pan with parchment or a Silpat mat and place in the freezer.
    • When the quinoa has finished cooking, remove the sheet pan from the freezer, and spread the quinoa out over it.
      Prep the rest of the ingredients while the quinoa cools.

    Make Fritter Mix

    • Crack the eggs into a bowl, season generously with salt and pepper, and lightly beat.
    • In a medium bowl, combine eggs, green onions, chopped parsley and arugula, lemon zest, panko crumbs, parmesan, and cooled quinoa.
      Mix well to combine.

    Cook Fritters

    • Add 2 tablespoons of olive oil in a large skillet over medium-high heat.
    • When the skillet is hot, use a ¼-cup measure to form patties, flipping them out of the measuring cup directly into the skillet.
      Use a spatula to flatted them slightly. Patties should be about 4-inches in diameter and ¼-inch thick.
    • Cook patties in batches until golden brown and cooked through; about 4-5 minutes per side.
      Transfer to a paper-towel-lined plate until ready to serve.

    Make Maple-Tahini Sauce (Optional)

    • Combine tahini sauce ingredients in a small blender and pulse until smooth.
      Sauce is ready to serve immediately.

    Notes

    To use an electric skillet or griddle to cook the patties, set the temperature to 375°F | 190°C.
    Reduce temp to 360°F | 182°C after adding fritter mix to the pan or griddle.

    Nutritional information includes only Quinoa Patty ingredients, and does not include values for the Tahini Sauce. 

    Nutrition

    Serving: 1pattie | Calories: 81kcal | Carbohydrates: 9g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 79mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 569IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

    Originally published September 26, 2016. Updated with new images, content, and instructions to improve reader experience.

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

    Reader Interactions

    Comments

      5 from 4 votes

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    1. Rosemary says

      August 16, 2022 at 6:27 am

      5 stars
      Love this. We eat quinoa from time to time, but have never thought of using quinoa to make fritters. What an interesting idea and simple recipe. I can't wait to try these fritters over the weekend. Yum!

      Reply
    2. Tara says

      August 16, 2022 at 6:14 am

      5 stars
      Such a delicious and easy snack! I love that crispy texture and it sounds so good paired with the maple tahini sauce.

      Reply
      • Renée says

        August 16, 2022 at 6:28 am

        The maple tahini sauce is one of our favorites!

        Reply
    3. Tayler says

      August 16, 2022 at 6:12 am

      5 stars
      I made these quinoa fritters with dinner last night and my family adored them! Thanks so much for sharing the recipe!

      Reply
    4. Heather says

      August 16, 2022 at 6:00 am

      5 stars
      These were wonderful..easy and delicious. Great way to use up leftover quinoa!

      Reply
    5. james says

      October 03, 2016 at 10:18 pm

      hate to admit it, but I save time by microwaving all that I can!

      Reply
    6. wendi says

      October 03, 2016 at 8:29 pm

      prepping as much as possible on sunday night!!

      Reply
    7. Jill Myrick says

      October 03, 2016 at 7:25 pm

      I try to plan a menu for the week and post it so that I know what needs to be prepped or laid out the night before.

      jweezie43[at]gmail[dot]com

      Reply
    8. Lorri says

      October 03, 2016 at 6:20 pm

      I use a pressure cooker that I love. It took me forever to find one that was stainless steel inside rather than a yucky poisonous coating. I pressure cook beans and meats one day out of the week then make home made variations of everything from Curry to Soup during the week with the precooked meats. This is the cheapest way to have 'un processed' foods processed and ready to go.

      Reply
    9. Shannon Ganger says

      October 03, 2016 at 6:12 pm

      I try to make dinner part of my down town after work, I have my tablet in my kitchen and I watch some of my favorite shows while I cook

      Reply
    10. Michelle says

      October 03, 2016 at 3:52 pm

      I plan ahead and on nights that are way too busy, I usually do a crockpot meal so I don't have to worry at dinnertime!

      Reply
    11. John H. says

      October 03, 2016 at 1:24 pm

      I would say grab take out.

      Reply
    12. Trisha says

      October 03, 2016 at 1:14 pm

      Plan ahead! From the meal plan to the grocery shopping to the prep work. Plan ahead.

      Reply
    13. Jennifer H. says

      October 03, 2016 at 11:48 am

      We cook things over the weekend and then eat leftover for the beginning of the week.

      Reply
    14. Sarah says

      October 03, 2016 at 11:35 am

      my best tip is to use your crockpot. Also you can make large amounts and freeze half for another day

      Reply
    15. Courtney says

      October 03, 2016 at 9:51 am

      I love crock pot meals because I can prepare in the morning and not worry in the busy evenings. These look great too!

      Reply
    16. betty says

      October 03, 2016 at 7:40 am

      My best tip for getting meals on the table during the work week is crock pot meals! They are healthy and delicious. thanks

      Reply
    17. Donna L says

      October 03, 2016 at 4:44 am

      Make enough so you can freeze a meal for a later day.

      Reply
    18. Madison says

      October 02, 2016 at 8:06 pm

      My best tip is to prep on Sundays, if I don't I end up going out to eat during the week.

      Reply
    19. Laurie Emerson says

      October 02, 2016 at 7:24 pm

      My best tip is to cook meals like casseroles on the weekend. Then all you have to do freeze them and reheat on the weekday.

      Reply
    20. Elizabeth H. says

      October 02, 2016 at 4:41 pm

      I plan the menu, buy the ingredients and my aunt cooks the meals. It's a team effort!!

      Reply
    21. joe gersch says

      October 02, 2016 at 1:36 pm

      I chop veggies on the weekend and bag them

      Reply
    22. meredith says

      October 02, 2016 at 11:28 am

      I try to plan my meals out for the week and use freezer meals to help out!

      Reply
    23. Bethany F says

      October 02, 2016 at 7:14 am

      I always cut veggies when I have some free time earlier in the day. This always saves SO MUCH time once dinner time comes around, especially during the week!

      Reply
    24. Leslie says

      October 01, 2016 at 6:54 pm

      I fix everything on Saturday or Sunday and have them all planned out so I can just stick them in the microwave when I get home from work. Thanks for the chance to win!

      Reply
    25. Nancy says

      October 01, 2016 at 3:17 pm

      Plan your meals ahead of time for the week, prep veggies and fruit ahead for the week, and cook once/ eat twice or more - are all helpful strategies.

      Reply
    26. Sheila K. says

      September 30, 2016 at 3:15 am

      Have everyone be involved in doing something to prepare the meals!

      Reply
    27. delia says

      September 29, 2016 at 9:42 pm

      I plan ahead.

      Reply
    28. jennifer says

      September 29, 2016 at 12:56 pm

      I do a huge veggie prep 2 days a week so I'm always one step ahead. I'm thinking of gifting a Sun Basket subscription to my office manager.

      Reply
      • Renée ♥ says

        September 29, 2016 at 1:05 pm

        Prepping ahead is such a game-changer. And what a wonderful gift idea!

        Reply
    29. Yvonne says

      September 29, 2016 at 11:13 am

      pre plan the meal. use a crockpot or prep part of the meal ahead of time

      Reply
    30. Sheila K. says

      September 29, 2016 at 5:40 am

      Cook enough of a meal to freeze some for a later meal!

      Reply
    31. Liberty says

      September 28, 2016 at 9:09 pm

      Another thing I do is sometimes is buy organic prepackaged foods like soups.

      Reply
    32. Liberty says

      September 28, 2016 at 9:05 pm

      To get meals done, I try to do some of the prep work on the weekends sometimes.

      Reply
    33. Nicole Lancaster says

      September 28, 2016 at 8:46 pm

      My best tip for getting meals on the table during the busy work week is plan and prepare the meals during the weekend and then freeze them, so you can just heat and serve during the week.

      Reply
    34. tammy smith says

      September 28, 2016 at 7:12 pm

      I make the meals on the weekend and have them in the freezer and all I have to is cook them.

      Reply
    35. Jeffrey says

      September 28, 2016 at 6:58 pm

      I always plan meals at the beginning of the week and do so around our schedule. It can be difficult when both boys are in extracurricular activities, but we do quick dinners on those nights.

      Reply
    36. Annalisa L says

      September 28, 2016 at 5:21 pm

      Sometimes it's easiest just to throw together a dinner salad during the week rather than cooking

      Reply
    37. Annalisa L says

      September 28, 2016 at 5:19 pm

      What works for me is cooking the weeks meals on Sunday, during the work week I am too tired to cook

      Reply
    38. Shannon says

      September 28, 2016 at 4:32 pm

      My best tip is to prepare in advance, and have a meal plan so that you're not scurring to decide what to make at the last minute.

      Reply
    39. Allison Swain says

      September 28, 2016 at 1:45 pm

      My tip is to prep and plan ahead! Thanks for the chance to win this!

      Reply
    40. Justin says

      September 28, 2016 at 1:44 pm

      Patience and love I would have to say

      Reply
    41. Brianna Wertman says

      September 28, 2016 at 12:07 pm

      My best tip for getting meals done simply during the week is to order Sun Basket! No seriously, I'm not the most creative cook. ?

      Reply
    42. Michele Cupp says

      September 28, 2016 at 10:11 am

      My best tip is to use a slow cooker and prepare the ingredients the night before.

      Reply
      • Renée ♥ says

        September 28, 2016 at 10:48 am

        Great tips! I don't know what I would do without my slow cooker, especially in the colder months!

        Reply
    43. john says

      September 28, 2016 at 10:10 am

      Use simple and plentiful ingredients, and common items you normally would have.

      Reply
    44. Pat says

      September 28, 2016 at 9:58 am

      My best tip is to prepare ahead and freeze the foods.

      Reply
    45. Rhonda Y says

      September 28, 2016 at 9:56 am

      I plan the menu on Sunday and chop the vegetables ahead of time. I try to make a roast on one day and then use the leftover meat the next day for burritos or soup.

      Reply
    46. Amanda lea says

      September 28, 2016 at 9:14 am

      Buying simple made meals! Sometimes I use leftover refrigerated meats to make easy pastas or casseroles.

      Reply
    47. Stacie H says

      September 28, 2016 at 9:13 am

      I plan ahead. I do a weekly grocery shopping trip and plan all of my meals for the week. 🙂

      Reply
    48. chris z says

      September 28, 2016 at 7:19 am

      i try to plan ahead as much as i can

      Reply
    49. Kim O says

      September 28, 2016 at 7:04 am

      i keep the leftovers and freeze them, i can make other meals with them to use over the weekdays. much faster

      Reply
      • Renée ♥ says

        September 28, 2016 at 7:54 am

        We love reusing leftovers to create new dishes!

        Reply
    50. Aaron says

      September 27, 2016 at 3:28 pm

      My best tip for getting meals on the table during the work week is to keep it simple.

      Reply
    51. Heather says

      September 27, 2016 at 5:30 am

      Planning, shopping and prep ahead on Saturday or Sunday. Even 30 minutes in the kitchen is helpful to sack things away for the week ahead!

      Reply
    52. Cynthia C says

      September 27, 2016 at 4:30 am

      When I cook meals, I make extra to put in the freezer for quick meals on busy days.

      Reply
    53. Kira says

      September 26, 2016 at 10:27 pm

      It sounds awesome. I have three small picky children who would unfortunately not eat any of those delicious looking meals. Where were these services years ago when it was just me and my husband?! Would have been perfect.

      Reply
    54. Calli says

      September 26, 2016 at 8:42 pm

      Prepping and shopping on Sunday is so important because it's harder to do that AND cook on weeknights

      Reply
    55. Rachel says

      September 26, 2016 at 6:01 pm

      My 'best tip' is also my only tip -- plan ahead! LOL

      Reply
      • Renée ♥ says

        September 26, 2016 at 6:19 pm

        Good advice!

        Reply
    56. Ally says

      September 26, 2016 at 4:44 pm

      Well, the prompt asked what my dog's favorite way of cooling off is, which is to lie on her gel cooling mat!

      I'm glad they have so many dietary options! That's always the tough part with pre-made or pre-set things for us!

      Reply
      • Renée ♥ says

        September 26, 2016 at 6:18 pm

        Thanks for the heads up, Ally! (That's what I get for copying my last Rafflecopter giveaway!)

        That is the issue we have most often as well!

        Reply
    57. Erin @ Platings and Pairings says

      September 26, 2016 at 3:39 pm

      I LOVE Sun Basket - I'm a big fan of meal delivery services in general, but I found them to be very creative and definitely love their customer service too. Can't wait to try this recipe!

      Reply
    58. Marlynn @ UrbanBlissLife says

      September 26, 2016 at 3:37 pm

      Sun Basket is my favorite of all meal kit subscriptions that I have tried so far! Their recipes are the most interesting, love their sustainable practices, and the food is delicious. Love how they challenge me to try new ingredients and combos!

      Reply
      • Renée ♥ says

        September 26, 2016 at 6:20 pm

        I was likewise impressed with the variety of innovative meals on their menu!

        Reply
    59. Gail says

      September 26, 2016 at 10:33 am

      I've heard about lots of different 'meal in a box' companies out there, but this is the first one that sounds appealing! Coolio! Thanks for sharing!

      Reply
    60. Meredith {MarthaChartreuse} says

      September 26, 2016 at 9:48 am

      These fritters look delicious!!

      Reply
      • Renée ♥ says

        September 26, 2016 at 6:21 pm

        They are, and I have to admit, until we were choosing our meals from their menu, I had never even considered the idea of making fritters with quinoa!

        Reply

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