Quinoa and Spinach Patties are a flavorful, nutrient-packed dish perfect for anyone seeking a wholesome and satisfying meal.
What makes this recipe stand out is its impressive balance of plant-based protein from quinoa and eggs, paired with fiber-rich spinach and wholesome breadcrumbs.
These patties offer a modest 236 calories per serving with a healthy boost of 11.5 grams of protein and 3 grams of fiber, making them both filling and nourishing.
The use of Parmesan adds a subtle richness without overwhelming the fresh ingredients, while the light olive oil keeps the fat content in check.
This recipe is ideal for busy weekdays because it’s straightforward to prepare, cooks evenly on the stovetop, and can be easily doubled for meal prep.
Whether served as a main or a side, these patties are versatile, delicious, and a great way to incorporate more greens and whole grains into your daily diet.
Must-Have Tools for Perfect Results:
Medium Saucepan
Essential for cooking quinoa evenly. Its size ensures the grains absorb just the right amount of water for perfect texture. This versatile pot is a kitchen staple for preparing grains, sauces, and soups.
Large Mixing Bowl
Used to combine quinoa, eggs, cheese, and vegetables smoothly. A sturdy bowl makes mixing effortless and keeps ingredients contained, ideal for everything from baking to tossing salads.
Non-Stick Skillet
Crucial for cooking patties without sticking and achieving a golden crust. Its easy-clean surface saves time and makes it a go-to for sautéing vegetables, eggs, and more.
Whisk
Perfect for beating eggs to incorporate air, ensuring a light batter. A whisk is a simple yet indispensable tool for emulsifying dressings, mixing batters, and whipping cream.
Measuring Cups
Guarantee accurate ingredient portions, which is vital for consistency and recipe success. Reliable measuring tools are a must-have for precise cooking and baking results.
Quinoa Spinach Baked Cakes
Equipment
- 1 Medium saucepan
- 1 Large Mixing Bowl
- 1 Non-stick skillet
- 1 Whisk
- Measuring cups (various sizes)
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 4 large eggs whisked
- ⅓ cup Parmesan cheese use vegan Parmesan if preferred
- 3 large scallions thinly sliced
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- 1 cup steamed spinach chopped (fresh or frozen)
- 1 cup plain breadcrumbs gluten-free if needed
- 1 teaspoon olive oil
Instructions
- Thoroughly Rinse the Quinoa: Start by placing 1 cup of uncooked quinoa into a fine-mesh sieve or colander. Rinse it under cold running water for about 30 seconds to a minute. This important step removes the natural bitter coating called saponin, which can affect the flavor of your patties. Make sure to agitate the quinoa gently with your fingers while rinsing to wash away any residue.
- Cook the Quinoa Perfectly: Transfer the rinsed quinoa to a medium-sized saucepan and pour in 2 cups of fresh water. Place the saucepan over medium-high heat and bring the water to a full boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer gently. Cook for about 15 to 20 minutes, or until all the water has been absorbed and the quinoa grains appear translucent with tiny spirals visible. Remove the saucepan from heat and let the quinoa sit covered for 5 minutes to steam, ensuring fluffiness.
- Cool the Quinoa Before Mixing: Transfer the cooked quinoa to a large mixing bowl and spread it out slightly to help it cool down faster. This step is essential so that when you add the eggs, they don’t start cooking prematurely. Allow the quinoa to reach room temperature or just slightly warm before proceeding to the next step.
- Prepare the Flavorful Veggie and Cheese Mix: While the quinoa cools, prepare your other ingredients. Chop 3 large scallions thinly, mince 3 cloves of garlic finely, and chop 1 cup of steamed spinach (if using frozen, be sure to thaw and drain excess water first). In the mixing bowl with quinoa, add the whisked eggs (4 large), 1/3 cup grated Parmesan cheese (or vegan substitute), the chopped scallions, minced garlic, 1/2 teaspoon kosher salt, steamed spinach, and 1 cup of plain breadcrumbs. Stir everything gently but thoroughly with a spatula or wooden spoon until all ingredients are evenly combined.
- Let the Mixture Rest for Moisture Absorption: Once combined, allow the batter to sit for 5 to 10 minutes at room temperature. This resting period helps the breadcrumbs absorb moisture from the eggs and quinoa, resulting in a batter that’s moist yet firm enough to hold together when shaped. After resting, check the consistency; it should feel soft and pliable, not runny or dry.
- Shape the Patties Uniformly: Using a measuring cup or your hands, scoop out approximately 1/4 cup of the mixture for each patty. Shape each portion into a round, flat patty roughly 1/2 inch thick and about 3 inches in diameter. Arrange the formed patties on a plate or baking sheet lined with parchment paper to prevent sticking. Aim for uniform size so they cook evenly.
- Heat the Pan and Prepare for Cooking: Place a large non-stick skillet over medium-low heat and add 1 teaspoon of olive oil, swirling to coat the surface evenly. Allow the oil to warm for about 1 to 2 minutes until shimmering but not smoking. The moderate temperature ensures the patties cook through without burning on the outside.
- Cook the Patties Gently and Evenly: Carefully place the patties in the hot skillet without overcrowding; cook them in 2 or 3 batches if necessary. Cover the skillet with a lid to trap steam, which helps cook the patties evenly inside. Cook for about 8 to 10 minutes on the first side. After this time, gently flip each patty using a wide spatula and cook the other side for an additional 8 to 10 minutes, uncovered, to develop a golden-brown, crispy crust. Adjust the heat as needed to prevent burning.
- Drain and Rest the Patties: Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Let them rest for a few minutes to firm up slightly before serving. This resting time enhances the texture and flavor.
- Serve and Enjoy Your Healthy Patties: Serve your quinoa and spinach patties warm, ideally with a poached egg on top or alongside your favorite dipping sauce or salad. They’re perfect for lunch, dinner, or meal prep and can be enjoyed immediately or refrigerated for later use.
Notes
Chef’s Secrets to Perfect Patties
Achieving the perfect quinoa patty texture lies in balancing moisture and binding.
Thoroughly rinsing quinoa removes bitterness and helps it cook evenly. Cooling the cooked quinoa before mixing prevents premature cooking of the eggs, ensuring the patties hold their shape well. Letting the mixture rest after combining gives the breadcrumbs time to absorb moisture, creating a batter that’s moist but firm enough to shape. Cooking the patties covered initially traps steam, cooking the inside thoroughly, while finishing uncovered develops a crisp golden crust. Using a non-stick pan and gentle heat is key to avoid burning. Experiment with adding fresh herbs like parsley or basil for extra flavor complexity.
Serving Suggestions to Enhance Flavor
These quinoa and spinach patties are wonderfully versatile and pair beautifully with various accompaniments.
Serve them topped with a perfectly poached or fried egg for a protein-packed meal.
For a light lunch or dinner, accompany them with a fresh green salad dressed in lemon vinaigrette or a side of roasted vegetables.
For dipping, try tangy tzatziki, creamy avocado sauce, or a zesty tomato salsa.
They also work well as a vegetarian burger alternative in a toasted bun with your favorite toppings like lettuce, tomato, and pickles.
Leftover patties make an excellent sandwich filling or protein addition to grain bowls.
Storage Tips for Freshness and Convenience
Store any leftover patties in an airtight container in the refrigerator for up to 3 days.
Reheat them gently in a skillet over low heat to restore their crispy exterior rather than microwaving, which can make them soggy.
For longer storage, freeze the uncooked patties on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container.
Cook frozen patties directly from frozen in a skillet, adding a few extra minutes to the cooking time to ensure they’re cooked through.
This method makes them ideal for meal prepping busy weeks ahead.
Frequently Asked Questions About Patties
- What can I substitute for Parmesan cheese?
For a vegan version, use a store-bought vegan Parmesan or nutritional yeast, which adds a cheesy flavor without dairy. - Can I make these patties gluten-free?
Absolutely! Simply swap regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Ensure all other ingredients are gluten-free as well. - How do I prevent the patties from falling apart?
Make sure the quinoa is fully cooled before mixing and let the batter rest so the breadcrumbs absorb moisture. Also, avoid flipping too early and handle patties gently during cooking. - Can I prepare the patties in advance?
Yes! You can form the patties and refrigerate them for up to 24 hours before cooking. This makes it easier to cook fresh patties quickly when you’re ready. - Are these patties suitable for meal prep?
Definitely. They store well in the fridge and freezer and reheat nicely, making them an excellent protein-packed meal prep option for lunches or dinners.
This recipe is inspired by skinnytaste and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
