Use up leftover quinoa with these easy tasty vegetarian quinoa patties - the perfect plant-based appetizer! Showcase the power of two vegetarian superfoods in these spinach and quinoa patties. Perfect for snacks, lunches (and lunchboxes) or dinner! Also tasty served on a salad.
- 3 cups quinoa , cooked
- 3 eggs
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 - 1 tsp salt
- 2 tbsp ground flax seed
- 1 cup baby spinach , chopped
- 1 medium sweet potato , cooked and cooled
- 2-3 tbsp avocado oil sub olive oil
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Mix all ingredients in a medium-sized bowl. Let sit for 5-10 minutes before cooking.
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Heat a saute pan with 1 -1.5 tbsp oil. Using your hands, form into patties and place on pan. Cook 3 minutes and flip; cook 3 minutes on other side. Remove from pan and cook remaining patties in same fashion.
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Serve with a dipping sauce, atop a salad, or send in a lunchbox to school or work.
Storage: Store leftovers in an airtight container for up to 5 days in the fridge.
Freezing Instructions: You can also freeze the patties before or after cooking them.
- To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. Once frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
- To freeze them after cooking, simply store them in an airtight bag or container (I'm a sucker for Pyrex) after they've cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.