Vegan Quinoa Patties
My Vegan Quinoa Patties are so easy to make and come together in just 45 minutes. They’re perfectly crispy with bold, delicious flavors, making them a healthy snack or a great addition to so many meals. Plus, they’re super simple to tweak if you need a gluten-free option.
Servings: 5 servings
Calories: 281kcal
Ingredients
- 2 cups vegetable broth
- ½ tsp cumin
- 1 tsp curry powder
- ½ tsp ground coriander
- 1 cup quinoa
- 1 carrot peeled and grated
- 2 green onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp ground chia seeds
- 3 tbsp cold water
- ½ tbsp nutritional yeast
- 1 tsp lemon zest
- ¼ cup chopped parsley
- ⅓ cup breadcrumbs
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup extra virgin olive oil
Instructions
- Rinse the quinoa under cold water and drain.
- Add broth, spices and quinoa to a pot.
- Bring to a boil, reduce the heat and simmer 20-25 minutes until the quinoa is cooked and fluffy.
- Remove the quinoa from the heat and allow to cool.
- Heat 1 tbsp oli and sauté the grated carrot, sliced green onion and minced garlic until soft.
- Combine the cooked vegetables with the quinoa in a mixing bowl.
- In a small bowl mix the ground chia seeds and water, stir and set aside to form a gel.
- Combine the nutritional yeast, lemon zest, chopped parsley, breadcrumbs and chia seed mixture (chia egg) with the quinoa mixture. Mix to combine.
- Season to taste.
- Using damp hands, shape the mixture into 10 patties.
- Heat the oil over a medium heat and cook the patties until golden on both sides.
- Repeat with remaining patties.
- Serve with a side of vegan sour cream.
Notes
- To make the best vegan quinoa patties I always rinse the quinoa before cooking it! I learned this the hard way after my first batch tasted a little bitter, it turns out quinoa has a natural coating called saponin that needs to be washed away. Now, I always rinse it thoroughly with a fine mesh strainer until the water runs clear, and it makes such a difference in the flavor!
- I make sure to cook the quinoa until it’s fluffy and all the liquid is absorbed. This gives the patties the perfect texture.
- Using damp hands makes shaping the patties so much easier. It keeps the mixture from sticking to my fingers.
- I cook the patties in batches to avoid overcrowding the skillet. This way, they fry up golden and crispy instead of steaming.
- Quinoa has a mild flavor, so I always season the mixture to taste before cooking. A little extra seasoning goes a long way.
Nutrition
Serving: 2patties | Calories: 281kcal | Carbohydrates: 32g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Sodium: 501mg | Potassium: 318mg | Fiber: 5g | Sugar: 2g