Crunchy Quinoa Veggie Patties Recipe – Easy Healthy Vegetarian Snack Idea
Crunchy quinoa veggie patties are the perfect blend of crispy texture and wholesome flavor! Made with protein-rich quinoa, fresh vegetables, and herbs, these golden patties are ideal as a healthy snack, appetizer, or meatless meal option. Delicious, nutritious, and easy to make for any occasion.
Equipment
- Saucepan (for quinoa)
- Skillet or cast iron pan
- Mixing bowls
- Wooden spoon or spatula
- Baking sheet (optional for baking)
Ingredients
- 1 cup quinoa, rinsed and cooked
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, grated
- 1 zucchini, grated and drained
- 1 cup spinach, chopped
- ½ cup breadcrumbs (or almond flour for gluten-free)
- 2 eggs (or flax eggs for vegan)
- 2 tbsp parsley or cilantro, chopped
- 1 tsp cumin
- Salt & pepper to taste
- 2 tbsp olive oil (for frying)
Instructions
- Cook Quinoa: Rinse quinoa, toast lightly if desired, then cook until fluffy. Let cool.
- auté Vegetables: In a skillet, sauté onion, garlic, carrot, zucchini, and spinach until softened. Drain excess moisture.
- Mix Ingredients: In a large bowl, combine quinoa, sautéed vegetables, breadcrumbs, eggs, herbs, and seasonings. Mix well.
- Shape Patties: Form mixture into 8–10 patties. Place on a tray and chill for 30 minutes to firm.
- Cook Patties: Heat olive oil in a cast-iron skillet. Pan-fry patties until golden and crisp on both sides.
- Serve: Enjoy with dips, in burger buns, or as part of a grain bowl.
Notes
- Drain vegetables well to prevent soggy patties.
- Chill patties before cooking for firmness.
- Bake at 375°F (190°C) for 20–25 minutes as a lighter alternative.
- Freeze uncooked patties for up to 2 months.
- Pair with hummus, tzatziki, or tahini for extra flavor.