Baked Quinoa Patties

Baked Quinoa Patties Recipe


On the subject of packing food for airplane flights, it appears that a number of you were curious about how I go about it. The specifics. So I thought I'd share a few more photos, and include a more detailed explanation. My lunch-on-the-go is an ever-evolving system which (currently) involves a collapsible container, two thick rubber bands, and a plastic fork/spoon thing. All food goes in one container, and I avoid anything liquid to get through security. A good splash of sauce seems to be fine though. For my flight to London, I packed the potstickers I shared last week. What you didn't see was the way I buried them under a layer of these baked quinoa patties. I'll tack on the recipe for those down below.

Baked Quinoa Patties

Now, I'm not typically a fan of squishy silicone products. But I like a number of things about this lunch container. It's reusable. And when it's not full it collapses down to nothing in my luggage. The best thing? It has yet to leak. The quinoa patties are sort-of an herby, vegged-up, baked version of the Tiny Quinoa Patties in Super Natural Every Day - dotted with feta and flecked with lots of dill, chives, and kale. I used a folded piece of parchment paper to divide the dumplings from the patties.

Noodles and tofu are another favorite flight combo. Something like the Otsu recipes in either Super Natural Cooking or Super Natural Every Day. They're flavorful, not overly saucy, and I like being able to get a nice mix of noodles, vegetables, and some protein in one bowl. Frittatas, burritos - same thing.

Baked Quinoa Patties

As I'm typing, I'm making my way back home. This morning was a blur of motion - escalators, elevators, and people-movers. A trek with luggage from the hotel to the subway, then subway to train, train to airport. Next up - the flight to San Francisco. In the meantime, here are a few snapshots from the past week.

Baked Quinoa Patties

I'll do my best to type up a list of some of my favorite London spots soon (and update my Paris map as well). The food has been incredibly inspiring, and I feel like I've barely put a dent in the list of places I wanted to visit. Before I make my way home though I want to thank Heather And Tina, Anna, Brian, Keiko, Yotam, Clotilde, Maxence, Dorie, Michael and everyone else for the warm welcome - and for all the tips, pointers, and insights that helped make this trip extra special. xo-h

 
 
 
 

Baked Quinoa Patties

HS: I baked these, but you can pan-fry them in a skillet** if you like - it's a bit quicker, but requires more of your attention. I've included those instructions at the bottom of the recipe.

2 1/2 cups / 12 oz /340 g cooked quinoa, at room temperature*
5 large eggs, lightly beaten
1/2 teaspoon fine-grain sea salt

1/3 cup/ .5 oz /15 g finely chopped fresh chives
1/3 cup /.5 oz /15 g finely chopped fresh dill
1 cup / 1.5 oz /45 g finely chopped kale
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon (toasted) cumin
1 teaspoons baking powder

1 cup / 3.5 oz /100 g whole grain bread crumbs, plus more if needed
water or a bit of flour, if needed

1/3 cup / .5 oz / 15 g crumbled feta

1 tablespoon extra-virgin olive oil or clarified butter

Preheat oven to 400F / 200C.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.

Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.

Gently stir in the feta.

At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. If you're still having trouble getting the mixture to hold - mix in flour, a couple tablespoons at a time.

Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.

Enjoy hot, or allow to cool to room temperature on a cooling rack.

Makes about a dozen patties.


*To cook quinoa: Combine 2 cups/ 12 oz/340 g of well-rinsed uncooked quinoa with 3 cups / 700 ml water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.

**Alternately, you can cook the patties in a skillet. Here's how - Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

Prep time: 10 min - Cook time: 25 min

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Your Comments


la domestique
October 11, 2011

It's so fun to see a little peek of your trip! Love the tips on packing flight food. You've inspired me to pack more nourishing food when I fly. The quinoa patties look delish.

 

Amy
October 11, 2011

Oh I love that photo of you and Wayne!
And thanks for sharing your travel eating tips-- I usually just succumb to the lousy airport food, but this is so motivating and it just frankly looks delicious.

 

Amber
October 11, 2011

Hi There Heidi,

These look fantastic! What a nice, solid patty. Always tricky with quinoa. Thanks for sharing this recipe!
Be Well, --Amber

 

Laura @ SweetSavoryPlanet
October 11, 2011

Quinoa is something new I have been cooking with lately and really enjoy it. Another tasty recipe is exactly what I need! Thanks.

I take food on the airplane because if given a choice of airport or airline food, I usually do with out which is not the best way to start a trip. I love your tips.

 

Bernardita
October 11, 2011

I'm always intrigued with what you come up with in cooking and the places you go. Thanks for sharing your recipes and photos. They are fantastic. Your travel tips are great.
Which stores can I find the collapsible silicon container you use?

 

Bev Weidner
October 11, 2011

DANG, woman your photos are too cool. And those quinoa patties have me shivering in my seat.

No lie.

 

Jill
October 11, 2011

Hi Heidi ~ I'm leaving tomorrow for a business trip, and while I also usually travel with a soba noodle dish, your quinoa patties are speaking to me! Your pictures are beautiful, and thank you for the great recipes! ~Jill

 

Allison
October 11, 2011

As always, your recipe timing is impeccable - going camping in Big Sur this weekend, and I was looking for a vegetarian option that would be a step above the usual veggie burger - these could be perfect! I'm wondering, are these as good the next day or two, after they've been made?

 

What a great post! I usually just pack a simple sandwich when I'm traveling, but the container + this recipe makes it look really easy to cook something a bit more hearty to take with you on a trip. I've made quinoa patties before and love them - next time I'm taking them with me on the plane for sure. Thanks so much!

 

Tamsin Harriman
October 11, 2011

These look lovely! I'm always looking for more things to do with quinoa and with kale, two of my favorite ingredients. The dill takes it over the top!

 

Katie
October 11, 2011

A collapsible container--brilliant. Every time I suggest that we pack something for a trip, my boyfriend protests about being stuck with an awkward container afterward, Thanks for sharing, Heidi. I'll have to find myself one and squeeze in a cooking session or two before our holiday flights.

About the quinoa patties: would they work with another grain like millet or maybe a mix of grains? I'm not sure that I have enough quinoa lying around...

 

Welcome home and yes, travel days are total blurs.

Sounds like the trip was great and can't wait to see more pics.

Thanks for sharing this recipe..looks delish!

 

sonya
October 11, 2011

I am so hungry for these quinoa patties right about now.

 

Hmm, these sound hearty, delicious, and very freezer-friendly. Next time I've got some leftover quinoa, I'll whip up a batch!

 

Marianne
October 11, 2011

I've seen that exact collapsible container around here, and wondered how good it was. I might just have to pick one up...and make these patties :)

 

lynn @ the actor's diet
October 11, 2011

anything i can shove in an oven this winter i will. definitely wanna make these burgers!

 

I am officially addicted to your quinoa patties - can't wait to try to bake them up now. Baking takes the maintenance out of them - awesome. I substitute ground almonds or walnuts for the bread crumbs - works perfectly. Love them. The collapsing silicone container looks pretty ideal too, thanks for sharing.


HS: LOVE the idea of using ground almonds! Brilliant.

 

Belinda @zomppa
October 12, 2011

You are so smart. I really should pack my food for plane rides, but never do. I would so far rather eat this!

 

helen
October 12, 2011

can't wait to see where you went in paris and london. i live in london and was in paris this past wknd myself, so i want to compare notes!

these quinoa patties look great, and i will definitely give this recipe a shot!

 

Zoe
October 12, 2011

these look easy peasy to make! i love the collapsible container for your lunch - i resent having to take clutsy empty boxes home from work everyday.

 

Caffettiera
October 12, 2011

Heidi, you are so much on a different league. With all the things I need to do before a trip, I'd never had the time or the mental energy to plan some great food. I think I really should though. And the soft silicone box sounds really handy!

 

Kathryn
October 12, 2011

Love your pictures of London and I can't wait to hear more about your trip!

 

Kelsey
October 12, 2011

I am also interested in making these but do not have any quinoa now. Could this be done with rice, farro, barley or millet?


HS: Hi Kelsey - you'll likely have to play around a bit with the egg to grain ratio.

 

Chloe
October 12, 2011

Mmm, I'm craving potstickers and soy sauce now. What is the brand of that collapsible container, and did you buy it online or happen to find it in a store?

Hi Chloe - Sorry! i thought I linked it in the second paragraph (will fix) - I got it at Flight 001.

 

J3nn
October 12, 2011

Love that collapsable lunch container! That's such a space-saver and great portable solution. I need to find one.

 

JL goes Vegan
October 12, 2011

Stunning photos!

Quinoa and kale are two of my favorite foods to cook with! This looks fabulous - I think with the "flax egg" in place of the eggs, and some attempt to make a vegan feta, I can veganize it up for me. Thanks for the recipe!

 

liz
October 12, 2011

Funny, I was just going to email and say how much i appreciated this recipe! My 18 month old can be a picky eater at times but loves these b/c she can dip them in any type of sauce we have on hand. And, i know she is eating something nutritious and full of protein. Thanks for all of the wonderful recipes, they are being thoroughly enjoyed here in the state of PA!

HS: Thanks Liz - I love getting notes like this :)

 

I love the quinoa patties from the book, and the additions here sound even better! Definitely book-marking this recipe. Looks like you had a wonderful trip and you always take such beautiful pictures as long-lasting evidence.

 

love cooking
October 12, 2011

This looks yummy. Making beef patties with this recipe should be very nice too. These patties are fabulous for a weekend picnic. :)

 

alexis
October 12, 2011

just when I thought I couldn't love those quinoa patties anymore...you go and make them even more delicious! kale? feta? YUM!! thanks for being so inspiring

 

These sound lovely!

 

forestlily
October 12, 2011

I am craving for potstickers! So handmade looking and look so yummy! I also like this container that is reusable:-)

 

Heather (Heather's Dish)
October 12, 2011

i love having something new to do with quinoa, and making patties sounds out of this world! definitely on our menu for this week now!

 

Roberta
October 12, 2011

Hi Heidi!
I love the way you let us into your world, your kitchen, your trips around the globe through your stunning photos!
Thanks for the useful 'package lunch' advices- needless to say!
About the patties... I have never tried with quinoa but here is a similar version, with millet (and vegan too). Bye have a safe journey home!

Roberta

 

Looks like a wonderful trip, and makes my heart long for London. The rain, the coffee, the fish and chips, the mulled wine… sigh…

Planning ahead like you to has helped me survive many a long, hungry plane ride. I like to pack a baked sweet potato with some cinnamon/salt/pepper and a green salad with chickpeas; sandwiches are always a good option, too, and cold noodle or seaweed salads.

 

Brenna
October 12, 2011

Sitting next to you on an airplane would be very painful! Those quinoa patties look absolutely delicious. I think I'll whip up a batch this weekend and bring them in a pita for lunch at work.

I can't wait to read about your trip. I love hearing about travel finds.

 

mimi
October 12, 2011

Is there a dipping sauce or topping that you recommend for these patties?

HS: Hi Mimi, at home I like them with a bit of salted herby Greek yogurt or raita. Wayne likes them with ketchup...which hurts my head a bit. ;)

 

DessertForTwo
October 12, 2011

Thanks for the packing tips! I've been flying so much lately and am growing a little tired of the same old cheese, crackers, dried fruit & grapes!

Glad your trip was amazing! Can't wait to see/hear more :)

 

Nikita
October 12, 2011

I love how you jazzed these up with more veggies! I happen to have some cooked quinoa and fresh kale on hand so I will be trying these out soon.
I didn't think you could bring food like that on a plane. Good to know! Usually I just stick with dried fruit, nuts, nutrition bars, etc.

 

Rachel @ Not Rachael Ray
October 12, 2011

I love everything about these! Yum!

 

Ashley
October 12, 2011

I've been putting quinoa in my veggie burgers for awhile now, but never thought to make quinoa the bulk of the actual patty. Definitely need to give these a go!

 

Sarah
October 12, 2011

These look amazing! What a great idea. Any thoughts on making them Gluten-Free?

 

Janne
October 12, 2011

Do you have a way to make the quinoa patties wheat-free?

 

Jodi
October 12, 2011

London & quinoa patties. Two of my favorite things. I've been making quinoa patties with beans, but I love all of the veggies and herbs you use. Cannot wait to try them!

 

Ohhhhh, thank you, thank you, THANK YOU for this recipe! These are fantastic and will be a nice change from my standard trail mix snack. These will be perfect to take with me as I jet down to this year's IFBC! Thanks, Heidi!

 

mariana
October 12, 2011

Hi! I don´t have access to kale where I live. Do you think I could substitute it for spinach or another leafy green?
Thanks! This looks great!

 

Adena
October 12, 2011

Would you recommend any sort of dipping sauce to serve these with?

Thank you!

 

Elissa
October 12, 2011

Okay....how do you get through security with a spork??! I can't even get through with a toothpick!

 

Lisa
October 12, 2011

We LOVE these patties. My kids fight over who gets the last one....they gobble them up!!!!

 

greenthyme
October 12, 2011

Thanks for sharing. I love the spin on the patties from your book-which are delicious by the way....a great use for leftover quinoa. I like the tips on getting through airport security with a mean lunch like that!

 

Heather
October 12, 2011

Ooooh! I think I just found a perfect kid food for my 3-year-old and 14-month old. Thank u Heidi!

 

courtney
October 12, 2011

any advice on a substitute for feta? i might be one of the only people on the planet that isn't a feta-fan, but i'd still be interested in including something that could substitute if you have a suggestion?

 

andrea
October 12, 2011

any chance you have a reccomendation on how to make your quinoa recipe vegan! looks awesome and would love to try them.
peace

 

kb in to
October 12, 2011

yum - my grandmother in law used to make a similar recipe but with mashed cauliflower subbing for quinoa. super delish.

also, so jealous you hung out with yotam ottolenghi in london! wish i could have been a fly on the wall for that veggie foodblogging super star summit!

 

Wendy
October 12, 2011

I always get a little excited when I open my email and there is a new post from 101 Cookbooks!
I love the stories, the photographs and of course the recipes!
Thank you Heidi

 

Julie
October 12, 2011

Ha! Thanks for sharing how you got them through TSA! I'm def doing this for my next flight. The airplane food has gotten so horrible.

 

Bonnie
October 12, 2011

Heidi, these look delicious! I would love to make them for my daughter, but she's allergic to dairy (protein not lactose). Is the feta a key ingredient, or just added for taste (& tasty it would be!)?

On a side note, your recipes in Super Natural Everyday have been approved by my toddler! Simple, healthy and yummy!

 

Paolita@BerryHaute
October 12, 2011

I really love this..... after 6 years my better half has finally come over to the vegetarian side and his new found favorite is Quinoa. This is definitely a different way to use it and just can't want to try adding some other veggies in there.....
Thank you a bunch! And have a nice trip back home.

 

Marci
October 12, 2011

London is such a great place to be! Any suggestions on what to use as a binder instead of eggs to make these vegan? Silken tofu maybe?

 

Mark Crichton
October 12, 2011

These are awesome.I am trying too come up with
a good sauce for these.If you want eggless,use
egg replacer seems too do alright.

 

bananacakes
October 12, 2011

I have Super Natural Everyday and have been contemplating the quinoa patties; however, I would need to make them with gluten-free flour. Have you, or anyone else, experimented with this? I'm thinking since GF flour isn't as absorbent as glutinous flour, that I would have to use more. I go straight for the GF bread, but it's quite expensive. Any thoughts?

HS: Ground almonds (almond meal) was mentioned as a successful alternative. I haven't tried it, but it sounds like a great idea.

 

Lindsay
October 12, 2011

I had everything needed to make the quiona cakes in my fridge this morning! I love it when that happens. They turned out great, thanks for the recipe! I will be making them again.

 

genevieve
October 12, 2011

Oh my goodness, these look amazing! Can't wait to read about your favorite London spots; I'll be living there come spring! Hope you had a lovely trip!

 

Without Bacon
October 12, 2011

Love the blog! If you're interested in reviews of the vegetarian selections at top restaurants in New York City and beyond, check out my blog -- http://withoutbacon.wordpress.com !

 

Julie
October 12, 2011

Thanks for sharing. I was just trying to explain this to the huz last night for his next trip...no luck. This will help:)

 

brandi
October 12, 2011

couldn't help but notice the coffee grinder in the first picture. we have the same one and love it.

these quinoa patties will be a great traveling option next time we're headed out of town.

 

Stephanie
October 12, 2011

I know it is not New Year's but I am making a resolution to bring food on airplanes (and also for long car trips). There is no excuse for me not to make something healthy and delicious.

P.S. I have been making your magic sauce once a week since you posted it. Mmmmmm!

:)

 

mmm Guinness beer - the best!

thanks for the great recipe! i hope you're having a great week :)

 

Leah Adams
October 12, 2011

Oh, these look lovely! I think they would be wonderful with a dollop of plain yogurt & some chopped red onion! Ala potato pancakes.

 

DI
October 12, 2011

Can egg whites be used in replace of whole eggs? If so, what would the amount be? Thanks!!

 

donatella
October 12, 2011

It's quinoa time!!! Very good version, yum!

 

Dawn
October 12, 2011

Great recipe Heidi. Can't wait to make!

 

Nutmeg
October 12, 2011

WOW, inspirational! I just close my eyes and eat airplane food...next time I am booking the seat next to you!

 

Glamorous Glutton
October 12, 2011

I really dislike plane food and usually just don't eat for the flight, what ever the duration!! Now you've inspired me to pack some decent food and enjoy the flight. GG

 

Small World
October 12, 2011

What a beautiful introduction to Quinoa Patties and dumplings. I enjoyed the photos and look forward to tasting this recipe!

 

The Lady and the Pig
October 12, 2011

How would whole wheat panko work in place of bread crumbs? I love the crunch it can give! Thanks for great recipes!

 

Cucee Sprouts
October 12, 2011

The season of "baked" comfort food has started :) These Quinoa Patties look delic! I think they will go so well with my favorite Caramelized Onions and Mushroom bake http://cuceesprouts.com/2011/10/caramelized-onions-mushroom-bake/

 

betsy shipley
October 12, 2011

My standby is:
1/2 cup bulgar wheat
1/2 cup cooked garbanzo beans
1 T. chopped almonds
some thinly slicked carrot sticks
some raisins
Light dressing of oil and vinegar.
Mix everything together, store in frig in your container and just remember to take it with you when leaving the house. I take an old spoon with me so everything can be washed.
betsy shipley
The tempeh pioneer

 

The Healthy Apple
October 12, 2011

Perfectly gluten-free...just the way I like it.
Fabulous, Heidi.
xo

 

Great use of kale in thee patties. They sound fabulous! Miriam@Meatless Meals For Meat Eaters

 

lois szydlowski
October 12, 2011

I just have to ask, as I have been following your site on and off for years...and you are always going somewhere and seem to have so much free time to do wonderful things like blog, cook, etc....do you have to work for a living?...just curious, cause I do, and I dont' have the money or time to do all you do...thanks so much.


HS: Hi Lois - it's a bit of a long story, but I left my (more) traditional day job 10? 12? years ago, and decided to work freelance. Sometimes I collaborate on projects with others, sometimes I just focus on my own projects (writing cookbooks, etc)...In both scenarios I've always done my best to save money (and vacations days) for travel.

 

Ex-Londoner
October 12, 2011

Oh my freaking god. Are you seriously on first name basis with Yotam Ottolenghi? I kind of hate you right now... except I like your recipes too much really to mean it!


HS: I've got to send this to him.

 

yum, these sound delicious!

 

Sipmom
October 12, 2011

I have been in love with your blog for a while. I keep coming back for dinner ideas and never leave empty handed. I just linked you on my blog, and I tell everybody I know about your recipes. I am not even vegetarian but we almost don't eat meat anymore as your recipes don't require them to taste yummy.
I love quinoa and this recipe looks like a great and new way to enjoy it. thanks!

 

Susie Tenzer
October 12, 2011

I'm a new follower, I really enjoyed your last 2 posts. I adore London! I've never tried quinoa so I'm going to dig in w/this recipe.

 

Pure2raw twins
October 12, 2011

this looks wonderful! love the addition of kale to these patties...love how you can use quinoa in anything!

 

Angie
October 12, 2011

Yum! I can't wait to try these. I normally make quinoa croquettes recipe from Vegetarian Cooking for Everyone by Deborah Madison, which are delicious- but they are fried, not baked. Looking forward to trying a recipe that doesn't involve quite so much olive oil, and an interesting new twists on flavoring! Thank you!!

 

Alex
October 12, 2011

You gave me an idea from your last post! I flew to Oakland from Atlanta yesterday, and had some granola bars I made (a recipe inspired by you) packed away in my carry on! It made the flight and layover, much healthier and a ton more fun! Thanks

 

Kirsten
October 12, 2011

Heidi, I love your blog. You've helped revolutionize my way of eating. It started when I was a starving student :)
I'm making these tomorrow and I'm wondering if you (or anyone else in blog world) have tips on freezing these? Should they be raw? Thanks!

 

Tempy
October 12, 2011

I wish I could visit and experience all of those places you have traveled to and enjoyed some of the wonderful local foods and amazing sites! Between my agoraphobia and other assorted issues, I doubt I will ever travel a speck as much as you have Heidi . . . Thanks for being brave for the rest of us!

 

Allie
October 13, 2011

Great photos Heidi!
What camera were you using ? - it looks as if its "handbaggish" size but still takes great photos.

HS: I had my Fuji medium format with me, and I left my big dSLR at home this trip. The camera you see in the shot is a little p&s (Sony Nex3) I gave to Wayne for his birthday. I snatched it back for this trip, and rigged it up Franken-style with a nice lens (via adapter)...much smaller and easier to travel with (particularly if you have multiple cameras)

 

Kari Jo
October 13, 2011

Always looking for quinoa recipes. This looks really good. Thanks!

 

maggie
October 13, 2011

I'm glad I'm not the only one who makes food for flights! I will have to pick up this collapsible container as I currently use old cottage cheese containers I can toss away; but I hate to add more waste to who's ever system I find myself in.

 

J.K. Feltri-George
October 13, 2011

Thanks so much for sharing your packing tips. I will try this out the next time that I fly. Last Friday I ended up eating some dry granola on my flight, which is A WHOLE LOT less interesting and also less nutritious than the potstickers and these patties. I appreciate the inspiration!

 

betsy
October 13, 2011

heidi--i just left san francisco yesterday and stopped by the ferry bldg. i took veg spring rolls from slanted door and an avocado toast sandwich from frog hollow farm on board for lunch and dinner. omg they were both so good.
thanks for the ferry bldg tip--it was amazing.

 

Jenny Beck
October 13, 2011

Hi Heidi! Love this post! Question about the collapsible lunch box: how sturdy is it when it's in its fully expanded position? Like, can I stuff it into my backpack along with books and computer for my bike ride to the train station without its getting squished? Also, how leak-proof is it... could it handle soup? My husband and I take packed lunches with us a couple times per week and hate lugging empty containers.

HS: hi Jenny - I put it in my squishy carry-on purse. And while the seal is pretty good, I do take care to put it on top. And I rubberband it, just in case. Although, I have no idea how that is supposed to help. I think if you were mindful, you might be able to get away with soup, as long as the bag doesn't get crushed. That said, I think I'd use a mason jar for transporting soups by bike. Just to be on the safe side.

 

Ex-Londoner
October 13, 2011

Heidi-- when you report to the redoubtable Mr. Ottolenghi (as I will never be on first name basis with him!), will you tell him that despite replicating many of his recipes from my copies of both the UK and US editions of Plenty, it's just not the same as walking into the Motcomb store, being greeted by Mike and company, and sitting down at that tiny circular table with the most gorgeous array of flowers always gracing it to inhale a plate of the most colorful vegetable dishes known to mankind? Thank you!

As for the actual content of your post, btw, these look delish... but I'm already plotting to make your seitan and broccoli next so these will have to wait!

 

Christina
October 13, 2011

I never thought to pack such a delicious meal for a flight! I guess I always thought of flights as a place where you take a sandwich (pb&j to avoid icky warm cheese), fruit or some kind of processed something or another. I'll have to try this! These quinoa patties look amazing!

 

vivian
October 13, 2011

12:30am irish time. preparing picnic to have after seeing a play tomorrow in kilkenny with my kids. had set in my head to make these quinoa patties, but, after putting on quinoa to cook, realized I hardly had any of essential ingredients. so... sub'd goat cheese for the feta and broccoli for the kale and spring onions for bulb onions and added a bit of cayenne. But followed your basic recipe... I know I should wait till tomorrow, but... yummm.
thanks.

 

Beth Combs
October 13, 2011

Heidi,

I love seeing the photos from your trip! Every time I see your photos and recipes I am so inspired.

Can't wait to see/read more : )

 

Melissa
October 13, 2011

AWESOME!! Made these tonight -- absolutely delish! Ate them warm drizzled with good infused olive oil. Can't wait for leftovers tomorrow! Thanks!

 

Aubrey Devin
October 14, 2011

oooh this beats any airline's first class hot plate.....cant wait to hear your stories of your trip...and soo jealous youre going to san fran.....go to Boulettes Larder, best restaurants in the Ferry Building, tell them Aubrey sent you and they will treat you like a queen! (like you should be :)).....i used to cook there)....xo

 

Sarah
October 14, 2011

These burgers are absolutely delicious. I made two dozens last night and I ate them all!

 

Alisa
October 14, 2011

I made a gluten-free version of these quinoa patties last night. They are fantastic! I substituted crushed Rice Chex for the bread crumbs and used gluten-free flour. My 3 year old ate seven patties and insisted on having one for breakfast this morning! Delicious.

 

Ruth
October 14, 2011

I work at the PDX airport behind security and go through everyday. Since I can't bring soup I'm always looking for new inspirations. You've done it again! And you've discovered a great lunch gadget!

 

Collette Osuna
October 14, 2011

Wow, do these look incredible or what? I'm a vegetarian and I am always looking for new veggie friendly recipes. I'm so happy that I stumbled upon your blog.....totally going to keep visiting in hopes to find more awesome things to make:)

Happy Friday!


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tobias kocht!
October 14, 2011

Looks great. What a nice snack.

 

Maria @ Orchard Bloom
October 14, 2011

I'm inspired! Thanks!

 

David
October 14, 2011

I made these and they weren't a success. I used 5 eggs and they were nice and moist and held together after forming but after being in the med-low skillet for a minute or two, they started falling apart. Of course, flipping them was disastrous. On the positive side, the browned scraps of quinoa in the pan were tasty enough. Maybe they work out better in the oven.

 

Luisa Rios
October 14, 2011

I love the containers. What I didn't know was that one can bring our own food to international flights. I always get nightmares thinking that the customs officers will throw my lunch box away and I can't say a worddddd.

 

Artemesia
October 14, 2011

Great recipe and beautiful photos!

 

Sharon
October 15, 2011

I love your behind-the-scenes posts! Brilliant idea to use a collapsible container for plane food- I'm thrilled that it doesn't leak! Thank you for the tip. You have probably revolutionized my and my sister's "snack packs." :)

 

Tv Food and Drink
October 15, 2011

Those patties look divine, and I am relatively new to quinoa, so thanks for sharing - Gary

 

eliz
October 15, 2011

Are you using dry or fresh bread crumbs for this?

 

Cara
October 15, 2011

Just made my first 4 quinoa patties, but they are quite crumbly. I have already added another egg, and I am concerned more liquid will turn them to mush. Suggestions?

 

molly
October 15, 2011

With at least 10 packed lunches leaving my house every week, I'm tickled to discover this lunch box. We've a wide assortment of bentos, which we love, but leakage is always an issue -- will explore.

Love the sneak peak from your time away! Safe travels home, and see you on the other side.

 

Linda Maria
October 15, 2011

wow! just made these as a late night snack. like the cousin to a falafel. I found that wet hands made shaping the patties easier. Did them in the skillet. Turned out great. Will try baking next time. Sharing tomorrow with my veggie friends. Thanks Heidi

 

Crystal The Kitchen MBA
October 15, 2011

My friends and I ate these patties with only a little Chardonnay on the side (at first, and then we moved onto some Pinot). They were fantastic right out of the oven. Incidentally, my kale in my garden had been overtaken by aphids so I used swiss chard instead and they still tasted great - plus, the bits of chard stem added a nice flash of red visual to the patties. We're big fans of your site and books over here in Santa Rosa, including my 4 year old daughter!

 

Melissa
October 16, 2011

I made these for a party last night - made them smaller than patty size since they were to be finger food - ended up making about 50. They are just amazing!!!

I had tons of quinoa leftover - I used 2 cups of dry quinoa, and ended up with perhaps 6 cups cooked! No problem though, I'm going to make more patties with the leftover and play around with herbs and spices.

I also want to try mixing the quinoa with a grain mix that I have to experiment.

I think I've found a new staple in my diet! Thank you!!!

 

Celine
October 16, 2011

I just made a gluten free batch of these (used GF flour mix and corn meal instead of bread crumbs). They turned out so well! I also only used 4 eggs because they were definitely moist enough. I baked them and they held together perfectly.

Heidi - I was wondering what kind of dipping sauce you would recommend for these? Thanks so much! I'm so inspired by your blog :)

 

Cookie and Kate
October 16, 2011

I would have traded my airport breakfast for these baked quinoa patties in a heartbeat this morning. I've been meaning to try your quinoa patties for a while now and this combination of ingredients is only further enticing me to give it a go!

 

katie
October 17, 2011

oo, i love a good food container, i always seem to pick ones that leak, so thanks for the recommendation!

be interested to see your london pics (since i am a Londoner :) I've never been to (yotam) ottolenghi's restaurants before, but i have been to his cafe in notting hill - where i tasted possibly the best chocolate cake ever - i took some home & it was SO heavy - clearly an indication of how loaded with goodness it was!

Katie x

 

kitchenvoyage
October 17, 2011

Fantastic. i just needed another idea for vegetarian burguer to my vegetarian firends that pop-up time to time for watch soccer

 

aprilshowers
October 17, 2011

I just made these for the first time and they are fantastic! I have celiac disease and am vegetarian and it is always great to find a new recipe which fits into that tiny box. My 5yo loved it too!

Thanks for another great recipe!

Laura

 

Anonymous
October 17, 2011

fork/spoon thing = spork

 

kakatie
October 17, 2011

So delicious! Used gluten-free breadcrumbs, and served with acorn squash... even my carnivore hubby was totally satisfied.

 

haley
October 18, 2011

these look amazing

 

Stephanie W.
October 18, 2011

On a whim, I made these quinoa patties last night. They were fabulous! Light, crispy and terrific.I felt like they needed a little tomatoes in vinaigrette or a simple creme sauce, but they were awesome. I got 24 3 inch diameter patties,
but not complaining!

 

Jenn
October 18, 2011

I made these this morning using fresh basil and spinach instead of dill and kale. I also used blue cheese because I had it on hand. Although they don't look as pretty as the picture they turned out great. My 16-month old tried them and she has not stopped begging for them. These get the seal of approval!

 

john
October 18, 2011

nice and amazing..

 

Auntie Anne
October 18, 2011

Made these last night -YUMM!

Added/sub'd the following:

- I, too used GF crumbs
- 1T Portugeuse pimenta moida (similar to harrisa)
- 1/4 c finely chopped plum tomatoes
- double the garlic
- omitted dill (put it in dressing, instead)

Formed 6 thick dinner sized patties in a silcone form turned out and baked as directed on parchment paper 24 min then turning over for 6 min more. Topped with cucumber/yogurt dressing.

Served with orange glazed Hakurei turnip and carrots and an Argentinian Malbec.

 

Lisa
October 18, 2011

Made these last night--delicious!

 

Lisa
October 18, 2011

Made these last night--delicious!

 

mayura
October 18, 2011

what can i substitute for eggs in this recipe?

 

Jay
October 19, 2011

i've been looking for a new way to eat quinoa! i see quinoa burgers in my future. i'm thinking even a little green or calamatta olive for added depth of flavor.

 

VL
October 19, 2011

I'm a long time reader, but have never commented.... I just want to say I made these for a trip this weekend, but used brussel sprouts instead of the kale. They were great!

 

Annie
October 19, 2011

These are genius. Thanks for my new favorite veggie patty. I subbed a whole bunch of stuff--parmesan instead of feta, basil in place of the other herbs, threw in some lentils... came out perfectly. These are so adaptable!

 

Nicky
October 20, 2011

Yum, made these today for lunch and they were delicious. Substituted chopped walnuts for breadcrumbs and left out the feta as am dairy free at the moment. Served with a herby pesto and squeeze of lemon. Great use of quinoa....i can't handle it when it's mushy - only when there is some crunch like in a salad or this....thanks Heidi!

 

Eileen
October 20, 2011

Heidi,

I always read your entries, and love the things I have made from this blog and one of your Super Natural cookbooks that I have -- esp. the Banana Expresso Nut Muffins!!

Now I have a really important cooking related question, as I have to choose a material for a counter top in a new house and since I love to cook the counter top is important, plus I want it to look good : )

So, is that a marble counter in your photo of the potstickers/quinoa patties? I love the look of marble but am hearing about how it's a terrible kitchen counter. If it's marble... do you like it? Would you do it again? Love to know --- and keep those recipes cookin'! Eileen in Houston


HS: Thanks Eileen, to answer your question, it is - and I totally love it. That said, it will stain, and it will etch. We try to stay on top of it, but I don't sweat it too much. In part, because I love a marble counter top with some character and visible history. I didn't "seal" it after we moved in - and my hope is that it will feel like a counter that has been used and loved. I'm super careful with tomatoes, turmeric, red wine, etc...but beyond that, it is what it is. I'm not trying to keep it perfect.

 

Mike
October 21, 2011

These are genius!!!!
I'm gonna make them today.

Mike

 

Jenny
October 21, 2011

I made this recipe tonight and it was totally delicious. Thanks for such a wonderful blog which I turn to again and again. I made this for my 12 vegetarian son, he loved it too (as did my carniverous 9 year old son).

 

Amanda
October 21, 2011

This is a silly question but...I LOVE your mortar & pestel (from the photo). Can you tell me where you bought it? Thanks!


HS: Ack - I've had it so long, I can't remember! Williams-Sonoma maybe?