I never knew that quinoa can be made into patties and become a complete meal by itself. Come to think of it, it’s also perfect as an appetizer or as a snack. What’s great about these quinoa vegan patties is that you can make them ahead and store them in the freezer. When you need something healthy to satisfy your hunger, you can just fry, air fry, or cook them in the oven. Don’t forget to use your pre-cut parchment paper sheets for your air fryer or baking sheet!
Why these Quinoa Vegan Patties are Good For You
Quinoa is a healthier alternative to rice as it has a low glycemic index. A South American superfood, quinoa is reach in nutrients such as proteins, fiber, manganese, magnesium, phosphorus, folate, iron, zinc, and potassium. It is also high in soluble fiber that helps with weight loss and reducing blood sugar levels and cholesterol. Plus, it makes you feel full longer due to its high water content. Quinoa is also gluten-free and is perfect for those who have gluten intolerance or want a gluten-free diet.
Compared with rice, quinoa has lesser carbohydrates and calories than white rice. Ever since I substituted quinoa for rice, I felt fuller but without the sluggish feeling after a full meal. Thus, these quinoa patties will surely keep me full and help me maintain my weight and cholesterol levels. In fact, I had 2 patties for breakfast and I lasted until lunch without having snacks in between.
Perfect for Make Ahead Meals
When you’re busy like me, make ahead meals are a lifesaver. They’re also helpful when you need to prepare packed lunch. One time, my son went on a trip with his friends. He doesn’t want to spend money so he asked if I could just prepare packed lunch for him. At that time I haven’t discovered these vegan patties yet, but I would’ve made these for him. At that time I just made some Veggie Spring Rolls for him.
Don’t forget to share this easy and budget-friendly make ahead dish with your friends! Let us know how it went once you’ve tried it.
Crispy Quinoa Vegan Patties
- 2 cups water
- 1 cup white quinoa rinsed and drained well
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp granulated garlic powder
- 1/2 tsp Kosher salt
- 1/2 tsp dried Italian herbs
- zest from small lemon optional
- 1/4 cup parsley optional
For the Fresh Tomato Chickpea Relish:
- 2 cups cherry tomatoes sliced in half
- 1 cup cucumber diced
- 1/4 cup fresh basil, dill, flat-leaf parsley, or mint chopped
- 1/4 cup scallions or red onions chopped
- 1 1/2 cup (1 can) cooked chickpeas rinsed and drained
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1/4 tsp salt add more to taste
- 1 clove garlic minced
For Garnishing (optional):
- crumbled goat cheese
- balsamic glaze
- Get a medium pot and heat over high heat. Add white quinoa, salt, garlic powder, cumin, olive oil, and dried herbs. Stir and bring to a boil. Reduce heat to a simmer, cover, and simmer for 20 minutes.
- Prepare the tomato chickpea relish by mixing all ingredients in a bowl. Cover and set aside in fridge until ready to serve.
- Check if the quinoa is dry. You should see some steam holes in it. Otherwise, cook for another 5 minutes. Make sure to mix with a fork.
- When quinoa is cooked, fluff with a fork until the grains break apart and clump. Set aside to cool. Add lemon zest and parsley as desired.
- Wet your hands before handling the quinoa. When the quinoa is cool enough to handle, form it into patties. Refrigerate for 15 minutes to make them more sturdy.
- You can pan-fry them on a pan with olive oil over medium heat. Just make sure that the edges are browned and crispy before flipping. You can also dredge them in Panko breadcrumbs before frying.
- You can also cook them in the air fryer. Make sure to line your air fryer with parchment paper to avoid sticking.
- To cook in the oven, line your baking sheet with parchment paper. Cook at a temperature of 400ºF for 20 minutes or until crispy.
- Serve with tomato chickpea relish and garnish with crumbled goat cheese and balsamic glaze as desired.