These Crispy Quinoa Patties are packed with veggies, loaded with flavor, and so easy to make! Serve them up with tahini sauce for the perfect vegan meal prep option.

Three crispy quinoa patties on plate of greens with tomatoes and vegan yogurt sauce

There are two things you’ll never see me eating: cilantro and a boring salad.

Hate is a strong word, but I really dislike eating at a hotel or a restaurant, asking for a salad, and being served a sad, sad mixture of dry, week-old pale lettuce with anemic-looking tomatoes that clearly weren’t properly loved. I mean, why do people think I want to eat this ever?

These Crispy Quinoa Patties are one of my favorite ways to make a salad into a meal. They are beautifully crispy on the outside thanks to pan-frying, they’re loaded with spinach and tomatoes for flavor and nutrition, and they pack in protein thanks to the quinoa. They’re gluten-free and vegan, too.

If you’re serving these on a salad like I did, you can pair them with your favorite dressing, but I whipped up a tangy vegan yogurt tahini sauce for spooning over these quinoa patties and the salad. It’s the perfect finishing touch!

Top down shot of crispy quinoa patties on a bed of greens.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

For the quinoa patties:

  • Garlic
  • Onion
  • Parsley
  • Sea salt
  • Ground black pepper
  • Coconut oil
  • Raw spinach
  • Bob’s Red Mill Egg Replacer
  • Gluten-free flour – Or use all-purpose flour if you’re not avoiding gluten.
  • Tomatoes – You can swap in sun-dried tomatoes to add texture and a more intense flavor.
  • Cooked quinoa – Here’s how to cook quinoa.

For the yogurt tahini sauce:

How Do You Use Bob’s Egg Replacer?

If you’ve never used Bob’s Red Mill Egg Replacer before, you simply mix one tablespoon of the egg replacer with two tablespoons of water. It works really well, and you’ll be glad to have it on hand in your pantry because you can use it to replace eggs in so many of your favorite recipes!

Mixing batter for quinoa patties

How to Make Crispy Quinoa Patties

Here’s what you’ll need to do to make these quinoa cakes, along with the sauce for topping them.

Make the yogurt tahini sauce:

Whisk together the ingredients. Place all of the sauce ingredients in a small bowl and whisk until the mixture is smooth. Season to taste.

Chill. Cover the bowl and place the sauce in the refrigerator until the quinoa patties are done.

Make the quinoa patties:

Cook the vegetables. Set a skillet over medium heat and melt a teaspoon of coconut oil in it. Add the garlic and onion and cook for about 5 minutes, or until softened. Add the spinach with a pinch of salt and pepper and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.

Make the quinoa patty mixture. In a large mixing bowl, stir together the quinoa, cooked veggie mixture, parsley, salt, pepper, egg replacer, flour, and tomatoes. 

Form the patties. Scoop out a heaping tablespoon of the quinoa mixture for each patty and shape it with your hands. Repeat with the rest of the mixture; you should end up with about 10 patties.

Cook. Return the skillet to medium-high heat and add a tablespoon of oil. Once the oil is shimmering, add the patties and cook them for 2 to 3 minutes on each side, or work in batches if needed to avoid over-crowding the pan.

Finish. Transfer the cooked patties to a paper-towel-lined plate to absorb the excess oil. Once the patties have cooled a bit, serve them with the yogurt tahini sauce.

Overhead view of bowl of quinoa patties, bowl of tahini yogurt sauce, and plate of greens and tomatoes

Tips for Success

Here are some pointers for perfect quinoa patties.

  • Make sure the quinoa isn’t soggy. It should be light and fluffy, not wet; you don’t want to introduce extra liquid into the batter because your quinoa patties won’t hold together.
  • Press the patties together. When you’re forming the patties, press them together firmly to keep them from falling apart when you flip them.
  • Add more oil if needed. If the oil is absorbed, you might need to add more to the pan before you cook the next batch of quinoa cakes.

Can I Bake These Instead?

Yes, if you want to try baking them, I would recommend baking these quinoa patties at 450ºF for 10-15 minutes to crisp the outside while cooking the inside. 

Serving Suggestions

In addition to serving these quinoa cakes on a bed of greens, you can tuck them into pita bread with your favorite Mediterranean toppings and spreads (try them with my Perfect Homemade Hummus), or serve them as an appetizer with Homemade Marinara Sauce for dipping.

Three crispy quinoa patties on plate of greens

How to Store and Reheat Leftovers

These quinoa patties are at their best fresh out of the pan, but you can store them in an airtight container in the fridge for 3 to 4 days, so they work for meal prep too. To reheat, warm them up in the microwave, a 350ºF oven, or in a skillet with a splash of oil.

Can This Recipe Be Frozen?

You can freeze these quinoa patties for up to 3 months. Thaw them overnight in the fridge before reheating.

Enjoy friends! If you make this crispy quinoa patties recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Top down shot of crispy quinoa patties on a bed of greens.

Crispy Quinoa Patties With Creamy Tahini Sauce

These Crispy Quinoa Patties are packed with veggies, loaded with flavor, and easy to make!
5 (from 12 ratings)

Ingredients

  • 3 cloves garlic, minced
  • ½ cup 114g chopped onion
  • 2 tablespoons parsley, chopped
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 ½ tablespoons coconut oil
  • 3 cups raw spinach, chopped into bite size pieces
  • 2 Bob’s Red Mill Egg Replacer**
  • 5 tablespoons 46.25g gluten free flour
  • cup 54g tomatoes, finely diced
  • 1 ½ cups 205g cooked quinoa

Yogurt Tahini Sauce

  • ¼ cup vegan greek yogurt
  • Juice of ½ lime
  • ¼ teaspoon garlic powder
  • healthy pinch of salt
  • 1 teaspoon tahini
  • 1 teaspoon freshly chopped parsley
  • pinch of pepper
  • ¼ teaspoon extra virgin olive oil

Instructions 

Yogurt Tahini Sauce

  • You can make this sauce before the patties are made, to allow the flavours to meld. Mix all the ingredients together thoroughly until combined. Taste test and add a little more salt if needed, or any more of your favourite flavours. Place in the fridge covered until ready to use.

Quinoa Patties

  • In a pan over medium heat, add 1 teaspoon coconut oil. Once hot, add in the garlic and the onion. Sauté for about 5 minutes, then add in the spinach and a pinch of salt and pepper. Saute until the spinach wilts, about 2 minutes. Remove from heat and allow to cool slightly.
  • In a bowl, add in the quinoa, the garlic, onion and spinach mixture, the parsley, salt, pepper, egg replacers, flour and tomatoes. Stir together with a wooden spoon to mix until combined.
  • Using a tablespoon measurement, scoop out a heaping tablespoon for one patty. Using your hands, form together into the shape of a small patty. Do this with the rest of the mixture. You should get about ten.
  • In the same pan, add a tablespoon of oil to medium high heat. Once hot, add in one patty. Allow to sizzle and cook on one side for about 2 to 3 minutes while it cooks, then flip and repeat. The pan will get hotter after this, so feel free to turn it down. Add the rest of the patties and cook. You can add them one by one, or as many as you can without overcrowding the pan. The rest of the oil is if you need a little extra.
  • Remove from the pan and onto a paper towel to remove any extra oil from the patties. Allow to cool slightly. Serve with the yogurt tahini sauce and enjoy!

Notes

NOTES
I 100% recommend using an egg replacement like Bob’s Red Mill Egg Replacer, but you can use flax eggs. I haven’t tested it, and I’m not sure if it will be sticky enough. But you can test it, and possible add another tablespoon of flour to the mixture if you need it! I plan to test it with flax eggs in the future!
To store: These quinoa patties are at their best fresh out of the pan, but you can store them in an airtight container in the fridge for 3 to 4 days, so they work for meal prep too. To reheat, warm them up in the microwave, a 350ºF oven, or in a skillet with a splash of oil.
To freeze: You can freeze these quinoa patties for up to 3 months. Thaw them overnight in the fridge before reheating.
Calories: 91kcal, Carbohydrates: 12g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Sodium: 216mg, Potassium: 149mg, Fiber: 2g, Sugar: 1g, Vitamin A: 921IU, Vitamin C: 7mg, Calcium: 37mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.