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!

quinoa patties

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.

Course dinner, lunch
Cuisine Mediterranean
Keyword quinoa
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 patties


  • 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


  1. In a bowl, mix quinoa, eggs, onion, and salt.
  2. Stir in the parsley and peppers.
  3. Add the breadcrumbs to the mixture and combine well.
  4. 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).
  5. 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.
  6. 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.
  7. Remove and place onto a plate to cool.
  8. Continue forming the patties with the rest of the mixture, using more oil as needed between each batch.
  9. Serve alone with the cucumber yogurt dressing or in a pita.

Recipe Notes

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.

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