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 minutes - Cook time: 25 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • 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.

    Zoe
  • 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!

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

    Belinda @zomppa
  • 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.

    Niki - Spilled Ingredients
  • 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 :)

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

    Coco @ Opera Girl Cooks dot Com
  • I am so hungry for these quinoa patties right about now.

    sonya
  • 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!

    Averie @ Love Veggies and Yoga
  • 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...

    Katie
  • 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!

    Tamsin Harriman
  • 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!

    Anjali Shah @ The Picky Eater
  • 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?

    Allison
  • 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

    Jill
  • DANG, woman your photos are too cool. And those quinoa patties have me shivering in my seat. No lie.

    Bev Weidner
  • 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?

    Bernardita
  • 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.

    Laura @ SweetSavoryPlanet
  • Hi There Heidi, These look fantastic! What a nice, solid patty. Always tricky with quinoa. Thanks for sharing this recipe! Be Well, --Amber

    Amber
  • 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.

    Amy
  • 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.

    la domestique
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