Best Mini Baked Quinoa Patties Recipes

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

Ingredients

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

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

Ingredients

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!