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.
Jump to:
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.
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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!
betty says
My best tip for getting meals on the table during the work week is crock pot meals! They are healthy and delicious. thanks
Donna L says
Make enough so you can freeze a meal for a later day.
Madison says
My best tip is to prep on Sundays, if I don't I end up going out to eat during the week.
Laurie Emerson says
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.
Elizabeth H. says
I plan the menu, buy the ingredients and my aunt cooks the meals. It's a team effort!!
joe gersch says
I chop veggies on the weekend and bag them
meredith says
I try to plan my meals out for the week and use freezer meals to help out!
Bethany F says
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!
Leslie says
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!
Nancy says
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.
Sheila K. says
Have everyone be involved in doing something to prepare the meals!
delia says
I plan ahead.
jennifer says
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.
Renée ♥ says
Prepping ahead is such a game-changer. And what a wonderful gift idea!
Yvonne says
pre plan the meal. use a crockpot or prep part of the meal ahead of time
Sheila K. says
Cook enough of a meal to freeze some for a later meal!
Liberty says
Another thing I do is sometimes is buy organic prepackaged foods like soups.
Liberty says
To get meals done, I try to do some of the prep work on the weekends sometimes.
Nicole Lancaster says
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.
tammy smith says
I make the meals on the weekend and have them in the freezer and all I have to is cook them.
Jeffrey says
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.
Annalisa L says
Sometimes it's easiest just to throw together a dinner salad during the week rather than cooking
Annalisa L says
What works for me is cooking the weeks meals on Sunday, during the work week I am too tired to cook
Shannon says
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.
Allison Swain says
My tip is to prep and plan ahead! Thanks for the chance to win this!
Justin says
Patience and love I would have to say
Brianna Wertman says
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. ?
Michele Cupp says
My best tip is to use a slow cooker and prepare the ingredients the night before.
Renée ♥ says
Great tips! I don't know what I would do without my slow cooker, especially in the colder months!
john says
Use simple and plentiful ingredients, and common items you normally would have.
Pat says
My best tip is to prepare ahead and freeze the foods.
Rhonda Y says
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.
Amanda lea says
Buying simple made meals! Sometimes I use leftover refrigerated meats to make easy pastas or casseroles.
Stacie H says
I plan ahead. I do a weekly grocery shopping trip and plan all of my meals for the week. 🙂
chris z says
i try to plan ahead as much as i can
Kim O says
i keep the leftovers and freeze them, i can make other meals with them to use over the weekdays. much faster
Renée ♥ says
We love reusing leftovers to create new dishes!
Aaron says
My best tip for getting meals on the table during the work week is to keep it simple.
Heather says
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!
Cynthia C says
When I cook meals, I make extra to put in the freezer for quick meals on busy days.
Kira says
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.
Calli says
Prepping and shopping on Sunday is so important because it's harder to do that AND cook on weeknights
Rachel says
My 'best tip' is also my only tip -- plan ahead! LOL
Renée ♥ says
Good advice!
Ally says
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!
Renée ♥ says
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!
Erin @ Platings and Pairings says
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!
Marlynn @ UrbanBlissLife says
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!
Renée ♥ says
I was likewise impressed with the variety of innovative meals on their menu!
Gail says
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!
Meredith {MarthaChartreuse} says
These fritters look delicious!!
Renée ♥ says
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!