With just a few ingredients, including quinoa, broccoli, cheese, and eggs, and a super fast method that allows you to make a batch in under 10 minutes, these Quinoa Patties are a favorite meal to share with the kids.
Quinoa Patties
I am going to just say it: I am not a huge fan of the flavor of quinoa on its own. And while I don’t believe in making anyone eat foods they dislike, I have found that serving quinoa mixed into these quinoa cakes is a terrific way to improve its naturally grassy flavor.
I LOVE these for myself and as a way to make quinoa for kids.
The beauty of this recipe is that you can make the quinoa way ahead and stash it in the fridge or freezer. Then, when you want to make the patties, you just need to stir it all together and cook them in a pan. It’s a filling vegetarian meal due to the protein and fiber in the quinoa and the protein and fats in the eggs and cheese.
This quinoa recipe is fast, nutritious, and really yummy. A perfect trifecta! It’s a wonderful meatless option for a main dish or can be included in a meal as a side dish.
The leftovers even reheat nicely, too. We especially love them dipped in ketchup and salsa, just like our Broccoli Fritters.
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Ingredients You Need
To make this quinoa recipe for kids, you need to have the following ingredients on hand.
- Fully cooked quinoa: I prefer to make the quinoa ahead of time for this recipe so the patties come together quickly, but you can make it right before you start the recipe. Just let it cool a little.
- Eggs: Eggs help to hold the mixture together as it cooks as little cakes.
- Shredded cheddar cheese (or mozzarella): Any shredded cheese you like the flavor of will work here.
- Broccoli florets (minced finely): I use kitchen scissors to cut up the top parts of broccoli florets. Using just that part of the broccoli ensures that it cooks through in the time that the patties are cooking.
- Italian-flavored bread crumbs: These add nice flavor and help the patties hold together.
- Unsalted butter or olive oil: Either of these will work to lightly pan-fry the patties.
Ingredient Substitutions
You can use fully cooked rice instead of quinoa if you like.
Trade in cauliflower rice for the broccoli.
Use plain bread crumbs and add ½ teaspoon Italian seasoning. Use gluten-free breadcrumbs if needed.
Step-by-Step Instructions
Here’s how to make this recipe so you know what to expect. Scroll down to the bottom of the post for the full information.
- Add the ingredients, except the butter or olive oil, to a medium bowl.
- Mix thoroughly to form a uniform batter.
- Heat the butter or oil, then add ¼ cup batter to the pan, pressing down slightly to make each patty.
- Cook and flip over. Repeat to make the remaining patties. We like to serve these warm with a dip of ketchup or salsa. Any dip your kids prefer can work though!
Frequently Asked Questions
Quinoa can work with other ingredients in recipes like this one to form a batter that binds together when you cook it. You really do need the eggs and cheese to make these hold together as quinoa cakes though.
These patties are a great option since you can freeze them for future easy meals. To heat, place in a toaster oven to warm through or heat in a 375-degree-F oven for about 6-8 minutes or until warmed.
You would need to sub in something else to help them hold together, such as the plant-based Just Eggs product.
How to Store
Let the quinoa cakes cool on a wire rack, then transfer to an airtight container. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Warm in 15-second increments in the microwave, in the toaster oven, or on a baking sheet in a 375-degree-F oven for about 6-8 minutes.
Best Tips for Success
- Cook the quinoa ahead of time so it’s ready to go in this recipe.
- Use kitchen scissors to finely chop the top parts of broccoli florets to ensure it cooks through as the patties cook. Trader in another vegetable for the broccoli, such as riced cauliflower.
- Use a nonstick or cast-iron pan, or another option with a nonstick surface.
- Adjust the flavor by adding garlic powder, onion powder, fresh minced herbs, cracked black pepper, or other herbs and spices you enjoy.
- Double the recipe to make more.
- Serve warm with a dip such as ketchup, salsa, or another favorite dip.
- Try these over a salad for yourself.
- Try this recipe as a baby-led weaning breakfast or dinner.
Related Recipes
Breakfast
Easy Quinoa Pudding
Recipes
Shortcut Quinoa Fried Rice
Cooking Tips
How to Cook Quinoa on the Stove
I’d love to hear your feedback on this recipe, so please comment below to share!
Easy Quinoa Patties (Favorite Quinoa Cakes)
Ingredients
- 1 cup fully cooked quinoa
- 3 eggs
- 1/2 cup broccoli florets (minced finely with kitchen scissors)
- 1/2 cup shredded cheddar cheese (or mozzarella)
- 1/2 cup Italian-flavored bread crumbs
- 1 tablespoon unsalted butter (or olive oil)
Instructions
- Add all of the ingredients to a large bowl except the butter. Mix well with a spoon.
- Add the butter to a large nonstick or cast-iron skillet over medium heat. When warm, add ¼ cup of the batter to make each patty, pressing down slightly into a flattened disc about 1 inch thick. Cook for 3 minutes, or until lightly browned, and carefully flip over with a spatula.
- Cook for an additional 3-4 minutes and serve warm or let cool on a wire rack to store for later.
- (To bake the patties in the oven: Preheat the oven to 400 degrees F and coat a baking pan with nonstick spray. Place the patties on the pan and bake for 12-16 minutes, or until lightly golden brown.)
- Serve warm with ketchup, warmed pizza sauce, Ranch, salsa, or guacamole.
Notes
- Let cool on a wire rack, then transfer to an airtight container. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Warm in 15-second increments in the microwave, in the toaster oven, or on a baking sheet in a 375-degree-F oven for about 6-8 minutes.
- Cook the quinoa ahead of time so it’s ready to go in this recipe.
- Use kitchen scissors to finely chop the top parts of broccoli florets to ensure it cooks through as the patties cook.
- Use a nonstick or cast iron pan, or another option with a nonstick surface.
- Serve warm with a dip such as ketchup, salsa, or another favorite dip.
- Substitute fully cooked brown rice for the quinoa. Reduce the eggs to 2.
- Egg-free: Use a liquid egg substitute like Just Eggs.
- Dairy-free: Use nondairy shredded cheese.
- Gluten-free: Use gluten-free breadcrumbs.
Nutrition
This recipe was first published April 2022.
My 3 year old and 10 month old twins loved these (and so did I)! This recipe surprisingly makes so many patties. Shredded Italian cheese and Italian seasoning since I only had plain breadcrumbs on hand. I may add garlic powder and a little more seasoning next time. They came together so quickly and held together very well. I added a little more oil to the pan with each batch to make sure they didn’t stick and continued to flip just as easily.
What would suggest as an alternative to vegan cheese? I need dairy free but I just can’t do vegan cheese- too processed for me. If I were making these just for me I would do zucchini but try to make more kid appealing
I would use and additional egg to keep the binding elements the same. Maybe add a pinch of salt or an herb or spice you/they like such as pizza seasoning or a smidge of oregano.
These are soooo delicious! I made these quinoa Pattie’s for my kids, but I secretly wanted to eat them all! 😂 They are super delicious and nutritious! Thank you so much for posting your recipes 🙂
My 10 month old loved these and chowed down with lots of happy noises. Another winner, thank you Amy! I subbed oat flour for the breadcrumbs and added 1 heaping tsp of Italian seasoning. Grated mozzarella and used most of a bag of spinach instead of broccoli (quick saute of the spinach first). I make lots of patties but these held their shape so well compared to others. Easy and come together fast for a quick and healthy meal.
Made these with what I had: subbed eggs for flax egg and mozzarella for cojita cheese. Turned out great! My 1 year old loves them!
These cooked up very well and really held their shape. I steamed the broccoli beforehand because I wanted to be sure it would be soft enough. Maybe it is the type of italian breadcrumbs I used (365 brand), but I found these to be very bland in flavor. I don’t serve a lot of condiments or dips with my toddler’s food and prefer food to be flavorful enough to stand on its own. I will make these again, but will plan to add italian/other spices and a smidge of salt too.
Just made these for my 1 year old- they are really good!
Can a 9 month old eat these?
Yes, just break them up into little pieces.