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

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.

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?

Marci

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.

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!

Bonnie

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.

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

Wendy

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!

kb in to

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

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?

courtney

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

Heather

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!

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

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

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

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!

mariana

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!

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!

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

Janne

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

Sarah

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!

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