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

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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

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.

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 :)

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. ;)

mimi

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.

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.

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

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!

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

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

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

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.

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 :)

liz

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!

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

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.

Chloe

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.

Kelsey

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

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!

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