Crispy Spinach and Quinoa Patties

These spinach and quinoa patties are flavorful, vegetarian, and packed with protein and nutrients. They deliver a satisfying texture that can easily stand in for a meat-based cutlet or meatball, making them a great option when you want a hearty, plant-forward meal.

Spinach and Quinoa Patties

These patties work well as a main course or a substantial side. Serve one or two topped with a poached or fried egg for a protein-rich breakfast, or plate several with a crisp green salad and avocado for dinner. They make a large batch, so they are ideal for meal prep — prepare once and enjoy lunches or dinners throughout the week.

The recipe is economical and easy to adapt. Swap fresh spinach for kale if you prefer a heartier green, use gluten-free breadcrumbs to keep the patties gluten-free, or substitute nutritional yeast for Parmesan to make them dairy-free. The patties also take well to melting a slice of cheese on top for a more burger-like experience.

Why these patties are a good choice

Quinoa provides complete plant protein and a pleasant chew.
Spinach adds vitamins, minerals, and a boost of color without overpowering the flavor.
Eggs and breadcrumbs bind the mixture so the patties hold together during cooking.
They’re inexpensive to prepare and scale easily for multiple servings.

Variations

Substitute chopped kale for the spinach if you prefer.
For a dairy-free version, replace Parmesan with nutritional yeast.
To bake instead of pan-fry: preheat the oven to 375°F (190°C) and bake patties 8–10 minutes per side until golden and cooked through.
If you cook quinoa in a pressure cooker or electric multicooker, follow your appliance’s quinoa instructions for perfectly tender grains before continuing with the recipe.

These patties originated from a simple, well-loved method of combining cooked quinoa with greens, eggs, cheese, aromatics and breadcrumbs. The original inspiration used kale, but spinach works just as well and can be more convenient if that’s what you have on hand. Even meat lovers tend to enjoy the hearty texture and savory notes of these patties.

Gallery

More Quinoa Recipe Ideas

Quinoa Huevos Rancheros Bowls
Southwestern Black Bean Quinoa Mango Salad
Salmon Quinoa Burgers
Quinoa Fried Rice
Mediterranean Quinoa Salad

Quinoa and Spinach Patties — Recipe

Yield: 7 servings (about 2 patties per serving)

Serving size: 2 patties

Prep time: 5 mins | Cook time: 55 mins | Total time: 1 hr

Ingredients

1 cup uncooked quinoa
2 cups water
4 eggs, whisked
1/3 cup Parmesan cheese (use vegan Parmesan if you want dairy-free)
3 large scallions, sliced thin
3 cloves garlic, minced
1/2 teaspoon kosher salt
1 cup steamed spinach, chopped (frozen and thawed is fine)
1 cup plain breadcrumbs (for gluten-free, use gluten-free breadcrumbs)
1 teaspoon olive oil, for frying

Instructions

Rinse the quinoa thoroughly and transfer it to a medium saucepan with the 2 cups of water. Bring to a boil, then reduce heat to a simmer.
Cook until the quinoa is tender and has absorbed the water, about 20 minutes. Remove from heat and let cool slightly so it is easier to handle.
In a large bowl, combine the cooked quinoa, whisked eggs, Parmesan, sliced scallions, minced garlic, salt, chopped steamed spinach, and breadcrumbs. Let the mixture rest for a few minutes so the breadcrumbs absorb excess moisture. The mixture should be moist but firm enough to form patties.
Shape the mix into patties, about 1/4 cup of mixture per patty (or adjust size to your preference).
Heat the olive oil in a large non-stick skillet over medium-low heat. Cook the patties in 2–3 batches, covered, for 8–10 minutes per side, until golden brown and heated through.

Notes

This recipe was adapted from Heidi Swanson’s cookbook “Super Natural Every Day.” If you are making the recipe vegetarian or vegan, substitute vegan Parmesan or nutritional yeast for the cheese and use an appropriate binder if omitting eggs.

To bake instead of pan-frying, place patties on a parchment-lined baking sheet and bake at 375°F (190°C) for about 8–10 minutes per side, or until browned.

Nutrition (per serving — 2 patties)