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!
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.
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Quinoa Fritter Ingredients
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: 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.
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.
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.
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
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.)
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.
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.
Related Recipes
If you love savory fritters, check out our easy zucchini fritters!
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.
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Crispy Quinoa Patties
Equipment
- 1 Spatula
Ingredients
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
Nutritional information includes only Quinoa Patty ingredients, and does not include values for the Tahini Sauce.
Nutrition
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.
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Originally published September 26, 2016. Updated with new images, content, and instructions to improve reader experience.
Rosemary says
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!
Tara says
Such a delicious and easy snack! I love that crispy texture and it sounds so good paired with the maple tahini sauce.
Renée says
The maple tahini sauce is one of our favorites!
Tayler says
I made these quinoa fritters with dinner last night and my family adored them! Thanks so much for sharing the recipe!
Heather says
These were wonderful..easy and delicious. Great way to use up leftover quinoa!
james says
hate to admit it, but I save time by microwaving all that I can!
wendi says
prepping as much as possible on sunday night!!
Jill Myrick says
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
Lorri says
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.
Shannon Ganger says
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
Michelle says
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!
John H. says
I would say grab take out.
Trisha says
Plan ahead! From the meal plan to the grocery shopping to the prep work. Plan ahead.
Jennifer H. says
We cook things over the weekend and then eat leftover for the beginning of the week.
Sarah says
my best tip is to use your crockpot. Also you can make large amounts and freeze half for another day
Courtney says
I love crock pot meals because I can prepare in the morning and not worry in the busy evenings. These look great too!