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 on plate with dip

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.

ingredients in quinoa patties
  • 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.

how to make quinoa patties step by step
  1. Add the ingredients, except the butter or olive oil, to a medium bowl.
  2. Mix thoroughly to form a uniform batter.
  3. Heat the butter or oil, then add ¼ cup batter to the pan, pressing down slightly to make each patty.
  4. 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

Can quinoa be used as a binder?

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.

What can I do with a lot of quinoa?

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.

Can I make these without eggs?

You would need to sub in something else to help them hold together, such as the plant-based Just Eggs product.

quinoa patties on kids plate

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.

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quinoa patties on purple plate

Easy Quinoa Patties (Favorite Quinoa Cakes)

These quick Quinoa Patties are a delicious way to serve quinoa to kids—and adults! Plan to make the quinoa ahead of time so these come together in minutes.
5 from 70 votes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Cuisine American
Course Dinner
Calories 463kcal
Servings 3 -6 (Makes 6 patties)

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

Serving: 2patties, Calories: 463kcal, Carbohydrates: 52g, Protein: 22g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 194mg, Sodium: 455mg, Potassium: 493mg, Fiber: 5g, Sugar: 2g, Vitamin A: 684IU, Vitamin C: 14mg, Calcium: 232mg, Iron: 5mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This recipe was first published April 2022.

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Comments

  1. 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

    1. 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.

  2. 5 stars
    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 🙂

  3. 5 stars
    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.

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 5 stars
    Super tasty. I got A LOT more than 6 patties and I’m assuming I’m measuring out 1 cup of the quinoa once it’s been cooked? Which is very different than 1 cup of quinoa and cooking it for the recipe.

  7. 5 stars
    These were so easy and versatile! I was a little worried because I had to make some substitutions based on what I had. I used spinach instead of broccoli and oats instead of bread crumbs. I do think it would have tasted better the original way, but still very impressed with the recipe and can’t wait to try it again when I have all the right ingredients!

  8. 5 stars
    We have yet to feed these to our almost 7-month-old, but my husband and I have made them multiple times and LOVE them! I served with an easy “aioli-style” dip of kewpie mayo, lemon juice, garlic powder, onion powder, and a dash of cayenne. These have fast become a favorite around here!

  9. 5 stars
    I’ve made these twice now and they are great for my 4 year old and 11 month old. They both eat them independently and wait for more! My substitution was to use cauliflower instead because that’s what I had. The second time I made it I didn’t have enough quinoa so I did half quinoa and half pearl millet… still amazing. I tried to pan fry, bake, and air fry. My favorite was baking for 18 minutes and then turning them over for an additional 2 minutes. Thank you for this recipe! I did not know quinoa could be used in this way!

  10. 5 stars
    From the moment I started making these until taking the first bite I was VERY skeptical…these didn’t look like much. But they are SO good!! I don’t know what it is but there’s something delicious about these. I made one in a pan and the rest in the oven to compare – the buttered pan had a very slight advantage but both turned out great. I doubt my 3yo will like them – because she probably won’t try them (she doesn’t try things these days) – but I plan to have a stash in my freezer always. Thanks for this one!

  11. 5 stars
    These were a hit for the whole family, even the 3 year old who has been on a vegetable protest recently! I made a double batch and baked in the oven to simplify and now have leftovers for another night this week.

  12. 5 stars
    I agree with the others commenting here that these are way tastier than I was expecting! I used the Near East brand quinoa and brown rice mix and the “just egg” replacer worked fine for the 2 eggs I needed. Always such great ideas, Amy! Thanks again!

      1. 5 stars
        Really good patties! Didnt have italian herb breadcrumbs so used regular breadcrumbs and added Italian Herbs and garlic granules and also salt. I made a double batch but only used 4 large eggs for the whole batch and cooked in the oven. Really good thanks!

    1. A product like Just Eggs or that type of store brand egg replacer which is typically sold near the regular eggs is the best optionn.

  13. 5 stars
    I love this recipe. Could I make a bunch of the “batter” ahead of time and keep it refrigerated for a few days or would that ruin the consistency?

    1. I’m so glad! I bet you could, I don’t see why the consistency would change much. You can also make them all and reheat them later.

      1. 5 stars
        Oats worked fine. I was surprised with the results to be honest..i ate most of them 😋 and my picky eater liked them too

  14. 5 stars
    I’ve made these several times for my 15 month old and we both love them! How well do you suppose they’d freeze?

    1. They freeze really well. They are great warmed up for 3 minutes in the air fryer if you have that option

  15. 5 stars
    Thank you so much for this recipe! I can’t believe how much my 2 year old liked them! I mean, I can, because they were delicious, but usually she’ll only eat cheese and bread! I so appreciate the work you do on this blog and Instagram.

  16. 5 stars
    I made these today and wow, they are delicious! I am going to give them to my 1.5 year old son for dinner tonight if my husband and I can stop eating them! So easy to make and will definitely be adding into my rotation.

  17. 5 stars
    These were so easy to make and are SO GOOD! My one year old (and me too!) loves them! Thank you for another wonderful recipe 🙂

  18. 5 stars
    I made these for my 9 month old, and they were great! I replaced the cheddar with ricotta for a lower sodium option, and it worked well. They were for baby, but I would eat them too!
    Question: I have leftover quinoa, and I want to introduce shrimp to baby. Do you think I could add some minced shrimp the the cake?

    1. Awesome! And yes, you can add the shrimp, just be sure it’s finely minced so it’s easy to chew. Sounds like a great idea

  19. 5 stars
    I’m finally rating and commenting on a recipe, after enjoying and being grateful for so many of your recipes! I love these—super easy and tasty topped with the Trader Joe’s bruschetta dip I had on hand. And finally got me to make a quinoa-based recipe, which I’ve been meaning to try for a really long time!

  20. These sound delicious! Can’t wait to try. I don’t have any broccoli on hand; do you think chopped kale would work? Love your recipes. Thanks!

  21. 5 stars
    These were super yummy and easy. My kid didn’t eat them, but my husband and I both enjoyed them! Very simple to put together – I made mine into little nuggets about 1.5 Tbsp each. Added a bit of salt knowing the adults would partake. Will definitely make them again.

  22. 5 stars
    These were easy to make using our rice cooker to make the quinoa (a 1:2 grain:water ratio on the automatic cook setting). Love how the cheese and broccoli flavors shine through and offset the grassy quinoa flavor. I added some salt, pepper, and smoked paprika. Will make again!

  23. 5 stars
    Great way to get my kids to eat veggies and protein! Do you think these would be okay to eat if I made them in the morning and throw into a lunch box without ice – sitting for 2.5 hours?

    1. I think that would be okay as long as it’s not hot where the food will be. I think it may start to be a food safety concern at 3 hours. You could also consider a thermos if that’s an option