Quinoa patties are one of my favorite go to plant-based meals. The mix of quinoa, parsley, and red pepper bound with an egg and semolina mixture come together to make a delicious patty or “burger”.
Quinoa is rich in protein and complex carbohydrate, and provides several B vitamins, iron, and magnesium. Adding this recipe to your menu rotation can help you increase your fiber, whole grains, and plant-based protein, which is important for your overall health.
Serve this patty with my homemade cucumber yogurt sauce for a Mediterranean inspired meal, perfect for lunch or dinner!
Mediterranean Quinoa Patties with Cucumber Yogurt (Tzatziki Sauce)
Quinoa patties are a great plant-based meal that’s tasty and full of nutrients. Serve with the cucumber yogurt dressing for a Mediterranean flare.
- 2 cups cooked quinoa
- 3 eggs beaten
- ¾ cup semolina or breadcrumbs
- 2 tbsp chopped parsley
- ¼ cup chopped onion
- ½ cup red pepper finely diced
- ¼ tsp salt
- Canola oil as needed
In a bowl, mix quinoa, eggs, onion, and salt.
Stir in the parsley and peppers.
Add the breadcrumbs to the mixture and combine well.
Place the mixture in the fridge for 15-30 minutes to cool. This will help form the patties easier. (You can also keep the mixture overnight and make the patties the next day).
Heat 1 tbsp of canola oil in a non-skillet pan over medium heat. Using an ice cream scooper (standard size), scoop the mixture into the pan, then gently flatten out to form a patty using a spoon. Space out the patties so that they cook well.
Cook for 4-5 minutes until golden, then flip the patty on its other side and cook for another 3-4 minutes or until golden.
Remove and place onto a plate to cool.
Continue forming the patties with the rest of the mixture, using more oil as needed between each batch.
Serve alone with the cucumber yogurt dressing or in a pita.
Store leftovers in an airtight container for 3 days. You can also freeze the patties. You can reheat leftovers on a pan or in the microwave.