Crispy Spring Herb Quinoa Patties

These Spring Herb Quinoa Patties are an excellent way to use leftover quinoa and create a flavorful vegetarian meal. They’re simple to prepare, made with whole-food ingredients, and perfect for a healthy lunch or light dinner.

Some recipes become favorites I make every week, and these quinoa patties are one of those. They come together quickly—aside from cooking the quinoa, the active prep takes only minutes—and they store and reheat well, which makes them handy for meal prep. Packed with fresh herbs and a touch of cheese, they have bright, spring-like flavor while still being satisfying.

Made from simple, natural ingredients, these patties pair nicely with a crisp salad, steamed vegetables, or a dollop of yogurt or tzatziki. They’re a great option when you want a vegetarian dish that feels substantial without being heavy. If you’re trying to eat more cleanly most of the time but still want to enjoy tasty food, this recipe fits the bill.

I try to maintain a balanced approach to food: most days I focus on wholesome meals, but I also allow myself treats and the flexibility to enjoy life. Recipes like these make it easier to stick to healthy habits because they’re delicious and satisfying rather than restrictive. Whether you want a simple weekday lunch, an easy dinner, or a make-ahead snack, these Spring Herb Quinoa Patties are a reliable choice.

Happy voting!

Spring Herb Quinoa Patties

Use leftover quinoa to make these flavorful, herb-forward patties. Quick to prepare and versatile—serve with a side salad or your favorite dip.

Ingredients

• 2 cups cooked quinoa
• 2 eggs
• 2 Tbsp green onion, chopped
• 2 Tbsp fresh mint, chopped
• 2 Tbsp parsley, chopped
• 1/2 cup grated cheese (Gruyère recommended)
• 1/2 cup whole wheat bread crumbs
• 1/4 tsp sea salt

Instructions

1. In a large bowl, lightly whisk the eggs. Add the chopped green onion, mint, parsley, grated cheese, bread crumbs, and sea salt. Stir until combined.
2. Cook quinoa according to package directions, if it’s not already cooked. Gently fold 2 cups of cooked quinoa into the egg-and-herb mixture until everything is evenly mixed.
3. Heat a large nonstick skillet over medium heat and drizzle in a small amount of olive oil.
4. Using your hands, shape the mixture into tightly packed patties about 2 inches wide. Place the patties in the hot skillet without overcrowding.
5. Cook each patty about 3 minutes per side, or until golden brown and warmed through. Serve immediately and enjoy.

Tips and Variations

• Make it gluten-free: swap the whole wheat bread crumbs for gluten-free crumbs or finely ground oats.
• Cheese swaps: feta or Parmesan work well if you prefer a tangy or saltier profile.
• Make-ahead: form the patties and refrigerate for a few hours or freeze them separated by parchment paper; thaw and pan-fry when ready.
• Serving ideas: serve with a green salad, roasted vegetables, pita, or a yogurt-based dip like tzatziki for added freshness.
• To crisp them up: finish the patties in a 375°F (190°C) oven for 5–8 minutes after pan-frying to ensure an even, firm texture.

Nutrition

Serving: 1 patty | Calories: 130 kcal | Carbohydrates: 15.3 g | Protein: 6.5 g | Fat: 4.4 g | Fiber: 1.6 g

Nutrition information is automatically calculated and should be used as an approximation.