Nothing Id Rather Eat Quinoa Patties Recipes

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QUINOA PATTIES



Quinoa Patties image

When you're looking for ways to use leftover quinoa, try these easy tasty vegetarian quinoa patties, served with an avocado yogurt dip - perfect appetizer!

Provided by Yumna Jawad

Categories     Appetizer

Time 20m

Number Of Ingredients 13

1 cup cooked quinoa
2 eggs (beaten)
Salt and pepper (to taste)
½ red onion (finely chopped)
½ cup mozzarella cheese
2 cloves garlic clove (crushed)
1 cup bread crumbs
Water as needed add moisture
1 tablespoon canola oil
2 tablespoons cilantro (chopped)
½ cup yogurt
½ avocado (extra ripe)
Salt and pepper (to taste)

Steps:

  • Combine quinoa, eggs, salt and pepper in a medium bowl. Stir in onions, cheese and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Feel free to add water if the mixture feels too dry. Form the mixture into 6-8 patties.
  • Frying Instructions: Heat the oil in a large, heavy skillet over medium-low heat. Place add quinoa on the heated pan, making sure not to overcrowd the pan and cook until the patties are golden color, about 7 - 10 per side minutes.
  • Baking Instructions: Place the quinoa patties on a baking sheet lined with parchment paper. Brush the oil on top of the patties. Bake in a preheated oven at 400°F for 15 minutes, until golden.
  • To make the avocado yogurt sauce, whisk together the cilantro, avocado and yogurt. Season with salt and pepper and serve with the cooked quinoa patties.

Nutrition Facts : Calories 333 kcal, Carbohydrate 35 g, Protein 13 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 96 mg, Sodium 336 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

CRISPY QUINOA PATTIES



Crispy Quinoa Patties image

These simple crispy quinoa patties are so versatile. They're a great meatless option that even meat eaters will love. Play around with your favorite vegetables and spices. Makes great leftovers!

Provided by Sally

Categories     Appetizers

Time 1h

Number Of Ingredients 11

2 and 2/3 cups cooked quinoa
4 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon lemon pepper
2 Tablespoons chopped parsley
1/2 small onion, finely chopped (about 1/3 cup)
1/3 cup fresh parmesan cheese, grated
3 cloves garlic, finely chopped
3/4 cup gluten free whole grain breadcrumbs (or regular)*
1/2 cup finely chopped carrot and zucchini (1/4 cup each veggie)
1 Tablespoon oil, plus more as needed

Steps:

  • Combine the quinoa, eggs, salt, and lemon pepper in a large bowl. Stir in the parsley, onion, cheese, and garlic. Stir in the bread crumbs and chopped carrot/zucchini. Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
  • At this point, you should have a mixture you can easily form into 20 thick patties. You want the mixture moist, so the patties aren't dry tasting. However, you want the mixture to hold together when cooking. You can add more bread crumbs to firm up the mixture, if needed. Alternatively, you can add a couple drops of water to moisten the mixture. *The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when you have time.
  • Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook the remaining patties. Add more oil to the skillet if needed between each batch.
  • Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado, with hot sauce on top, etc etc. There are so many ways to enjoy them!

OMG! QUINOA PATTIES



OMG! Quinoa Patties image

I use all organic ingredients. These quinoa patties are OMG good!

Provided by MaryLou Hunter

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 14

Number Of Ingredients 11

1 cup low-sodium vegetable broth
1 cup dry quinoa, rinsed and drained
¾ cup water
3 tablespoons olive oil, or more as needed, divided
1 white onion, chopped
1 zucchini, grated
1 large carrot, grated
garlic powder, or more to taste
salt and ground black pepper to taste
4 large eggs, lightly beaten
½ cup oat groats, ground into a powder

Steps:

  • Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool.
  • Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 13.7 g, Cholesterol 53.1 mg, Fat 5.4 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 51.2 mg, Sugar 1.1 g

CUMIN QUINOA PATTIES



Cumin Quinoa Patties image

These easy burgers taste amazing, and the quinoa gives them a hearty texture. They're a delicious vegetarian option that you really have to try. Pan-frying them adds a perfect crunch that takes them to the next level. You can make the mixture for this healthy quinoa recipe ahead of time-it freezes very well. Enjoy! -Beth Klein, Arlington, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 cup water
1/2 cup quinoa, rinsed
1 medium carrot, cut into 1-inch pieces
1 cup canned cannellini beans, rinsed and drained
1/4 cup panko bread crumbs
3 green onions, chopped
1 large egg, lightly beaten
3 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
Optional: Sour cream, salsa and minced fresh cilantro

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., Meanwhile, place carrot in a food processor; pulse until coarsely chopped. Add beans; process until chopped. Transfer mixture to a large bowl. Mix in cooked quinoa, bread crumbs, green onions, egg and seasonings. Shape mixture into 8 patties., In a large skillet, heat oil over medium heat. Add patties; cook until a thermometer reads 160°, 3-4 minutes on each side, turning carefully. If desired, serve with optional ingredients.

Nutrition Facts : Calories 235 calories, Fat 10g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

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