• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breakfast
    • Drinks
    • Lunch
    • Dinner
    • Salads and Sides
    • Sauces & Dips
    • Vegetarian
    • Dessert
  • About Me
  • Batch Cooking For Beginners
  • Weekly Batch Cooking

Simple Spoonfuls logo

May 21, 2020

Sundried Tomato & Basil Quinoa Patties

Share
Pin277
277 Shares
Jump to Recipe Print Recipe

Whenever I can create a vegetarian dinner that has my family craving seconds, I know I’ve found a winner! We’ve had these sundried tomato and basil quinoa patties on repeat lately because they are endlessly customizable with whatever veggies and herbs you have on hand. Best of all, if you meal prep your quinoa ahead of time, they are an absolute breeze to put together!

Sundried tomato and basil quinoa patties on a plate with hummus and arugula.

how to meal prep the Quinoa Patties

These little quinoa patties have become a regular in our meal rotation. At the beginning of the week, I’ll batch cook about 3 cups worth of my easy 1 minute instant pot quinoa so that it cuts down on the prep time. Then, when I do make the patties, I’ll usually double the recipe so that I can freeze half of them. When you’re in a pinch for lunch or dinner, you just have to pop them into the microwave for about 3 minutes and devour.

NOTE: If you love a crispy golden crust, just microwave first, then quickly pan fry them.

sundried tomato and basil quinoa patties stacked tall on a plate.

ways to customize your patties

I made these patties with sundried tomatoes, fresh basil, and parmesan cheese, but the sky is the limit when it comes to possible flavor combinations. What’s important is that you stick with the main ratios of quinoa, egg and panko. There’s a lot of wiggle room here for the rest of the ingredients you add. Wouldn’t black beans, corn, peppers, and cilantro be delicious! Here are some ideas for ingredients you could sub out.

  • Herbs: basil, parsley, cilantro, thyme, rosemary
  • Cheese: parmesan, feta, manchego, sharp cheddar (stick with non-melty ones)
  • Veggies: frozen spinach, zucchini, squash, peas, bell pepper, kale, mushrooms, sweet potato, asparagus
  • Pantry: garbanzo beans, artichoke hearts, roasted red peppers, olives, black beans
  • Spices: cumin, paprika, turmeric… the sky is the limit here so get creative!
sundried tomato and basil quinoa patty mixture in a mixing bowl.

keys to success for making this recipe

There are a couple key steps to making sure these patties turn out epic every time!

  • I added the shallot and garlic in this recipe raw, rather than sautéing them first. Since I didn’t want crunchy onions, I made sure to mince them up pretty small so they would still cook inside the patties. If you were to add a tougher veggie, like asparagus, or sweet potato, you would need to par cook them before adding them to your mix.
  • To form your patties in nice, uniform sizes, I lightly sprayed the inside of a 1/3 measuring cup. Then I packed the mixture into the cup, and tapped it on the bottom so it would release. If the patties fall apart, you can easily use your hands to press them back together.
  • If your mixture is too crumbly, you may need to add another egg to keep it moist enough to hold together.
  • Spread the patties out onto a cookie sheet lined with parchment or wax paper. Chill in the fridge or freezer for at least 30 minutes prior to cooking to ensure they hold their shape.
quinoa patties on a cookie sheet

how to serve your patties

Lately I’ve been serving my patties over a bed of fresh arugula and hummus, drizzled with basil vinaigrette. You could substitute the arugula with kale , sautéed spinach, or spring greens. Instead of hummus, romesco or a thinned-out pesto is also delicious! If I’m feeling really wild, I’ll even tuck them into a pita pocket!

Sundried Tomato & Basil Quinoa Patties

Katie Clack
These vegetarian quinoa patties are perfect for a quick and easy weeknight dinner!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Servings 4

Ingredients
  

  • 1.5 cups cooked quinoa
  • 4 eggs
  • 3/4 cup panko breadcrumbs
  • 1/3 cup grated parmesan
  • 1/2 cup sundried tomatoes, chopped
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil, for frying

Instructions
 

  • Mix together all ingredients in a bowl until combined.
  • Lightly spray a 1/3 measuring cup with cooking spray.
  • Pack mixture into measuring cup and then empty onto a cookie sheet lined with parchment or wax paper.
  • *If you have time, chill patties in fridge or freezer for 30 minutes*
  • Heat a frying pan on medium high heat with 2 tbsp olive oil.
  • Lightly fry patties for about 5 minutes on each side, or until golden brown.

Notes

  • You can also bake the patties at 400 degrees for about 15 minutes, flipping half way through, but your results won’t be as crispy. 
  • If you’re going to freeze your quinoa patties, freeze them unbaked in a single layer on a cookie sheet.  Once frozen, you can transfer them to a freezer bag.  To reheat, microwave from frozen for 3 minutes.
  • If you’re mixture is too crumbly and won’t hold it’s shape, add 1 more egg to the mixture.
Tried this recipe?Let us know how it was!
Share
Pin277
277 Shares

Filed Under: Dinner, Lunch, Vegetarian Tagged With: quick, quinoa, sundried tomatoes, vegetarian

Reader Interactions

Comments

  1. Jesse says

    May 21, 2020 at 10:16 pm

    5 stars
    Looks delicious!!

    Reply
    • Katie Clack says

      May 25, 2020 at 10:42 pm

      Thanks! I hope you’ll give it a try!

      Reply
  2. Cait says

    May 21, 2020 at 10:47 pm

    5 stars
    Soooo good!!

    Reply
    • Katie Clack says

      May 26, 2020 at 3:41 am

      You would love this recipe! xoxo

      Reply
  3. Lexie McFeron says

    May 26, 2020 at 8:14 pm

    5 stars
    This turned out as delicious as it sounded. Will definately make again.

    Reply
    • Katie Clack says

      May 26, 2020 at 8:14 pm

      So glad you enjoyed it!

      Reply
  4. JC says

    June 4, 2020 at 5:02 am

    5 stars
    Saving this for later, yum!

    Reply
  5. Dina says

    March 10, 2022 at 12:49 pm

    What about air frying them? At what time and temp?

    Reply
    • Katie Clack says

      March 14, 2022 at 11:57 pm

      Great question! I will give it a try and report back!

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

simple_spoonfuls

Coming atcha with another no-cook recipe to beat t Coming atcha with another no-cook recipe to beat the summer heat! Gazpacho is one of those recipes where every time I make it I’m like “why don’t I make this more often?!” You’ll love it because:
•obvi, no cooking necesssary!
•the blender does all the work for you
•gluten free/dairy free/vegan etc
•you can garnish it with all the fun toppings
•takes just 5-10 min to make
•soooo fresh and light! 

I like to serve it along side some grilled shrimp or crusty bread and you’ve got yourself the perfect summer meal. 🙌☀️. 

The trick is to taste as you go and tweak it to your taste depending on how sweet your tomatoes are or how spicy your peppers are.  You may need a little more sea salt or an extra squeeze of lime.  Use the recipe as a starting point and then let yourself get creative and play around! Remember: cooking is supposed to be fun! 

Summer Gazpacho
2 pounds of roma tomatoes, cored
1 small onion peeled and quartered (yellow or red)
1 cucumber cut into large chunks
1 pepper (your choice, I used poblano for medium spice level, seeded if you want to keep it mild)
2 garlic cloves peeled
1/2 cup of quality extra virgin olive oil
2 tablespoons of sherry vinegar 
1 lime juiced (sometimes 2)
Splash of topo chico to add lightness
Blend it up and top with chopped tomato, cucumber, fresh corn or pepitas and a drizzle of olive oil. 

#gazpacho #spanishcooking #foodofspain #spain❤️ #summerrecipes #summerrecipe #glutenfreedairyfree #veganrecipe #veganrecipes #vegetarianrecipes #simplespoonfuls #healthyrecipe #healthyrecipeshare #healthyrecipes #summertomatoes #gardenfresh #gardenfreshveggies #easyrecipe #easyrecipes #blendtec #vitamix #vitamixrecipes #blender #prettyfood #prettyfoodtastesbetter #thefeedfeed #thefeedfeedvegan #thefeedfeedglutenfree
Instagram post 17947049219079221 Instagram post 17947049219079221
Instagram post 17929551104504153 Instagram post 17929551104504153
Celebrating the start of summer with this Rhubarb Celebrating the start of summer with this Rhubarb 75, my spin on a classic! 🥂. Amp up the traditional flavors of a French 75 by adding a splash of this rhubarb simple syrup (also delicious in lemonade!) 

Rhubarb 75

Ingredients
2 oz of Gin
2 oz of Champagne
2 oz of Rhubarb syrup(or more if you like it sweeter)
Half a squeeze of fresh lemon
Ribbons of Fresh Rhubarb, for garnish, optional

1.)Add Rhubarb syrup to the bottom of the glass.
2.) Add gin and lemon juice, stir
3.) Top with champagne and enjoy!

Rhubarb Syrup 

4 cups chopped fresh rhubarb
1 cup Granulated Sugar
1 cup Water
2 Tablespoons of fresh Lemon Juice
1 Tablespoon of Pink Peppercorns

Mix all ingredients into a pot on the stove on medium high for 20- 25 minutes.
Strain rhubarb mixture
Store Rhubarb syrup, up to ten days in the fridge, if it lasts that long.

#french75 #french75cocktail #prosecco #champagnepapi #champagnelover #bubbles #rhubarb #rhubarbseason #cocktails #cocktail  #cocktailrecipe #cocktailrecipes #boozy #brunchandbubbly #bubbly #feedfeed #thefeedfeedcocktails #thefeedfeed #simplespoonfuls #happyhour #cocktailreel #recipereel #recipereels #igcocktail #igcocktails
Even if you’re not a fan of my corny jokes, hope Even if you’re not a fan of my corny jokes, hopefully you’ll appreciate my corny kitchen hacks! 🌽😋. 

In my house our summers are fueled by watermelons and fresh corn!  I love adding it to salsas, salads, dips, you name it.  This is my favorite simple trick for making sure you collect all the corn goodness in a bowl instead of on your floor!  Comment if you use this trick too! 👇

#cornonthecob #cornonthecob🌽 #sweetcorn #freshcorn #summercorn #cornsalad #cornsalsa #kitchenhack #cookinghack #cookingtip #kitchentip #personalchef #professionalchefs #professionalchef #summerrecipes #thefeedfeed #thefeedfeedglutenfree #mealpreptips #mealprepideas #mealpreplife
By now you’ve undoubtedly heard of the viral “ By now you’ve undoubtedly heard of the viral “Jennifer Aniston” salad that she ate every day on the set of Friends for 10 years. 🥗 A little research debunked the story and it turns out it was actually more of a Cobb salad that she ate every day.  Regardless, this viral salad is still crazy delicious!

This light and bright Mediterranean quinoa salad is packed with cucumber, red onion, chickpeas, herbs, pistachios and feta. Tons of lemon zest and juice add a powerful punch of flavor.  If you need me, I’ll be packing this up for all my picnics this summer! 

#anistonsalad #jenniferaniston #jenniferanniston #saladporn #saladsofig #saladsofinstagram #mealprepmonday #mondaymealprep #mealpreppin #mediterraneandiet #meatlessmonday #meatfreemonday #vegetarianrecipe #eatlessmeat  #eatmoreveggies #quinoasalad #quinoarecipes #mediterraneanfood #cleaneating #cleanrecipes #mealprepideas #mealprepinspo #recipereel #viraltiktok  #foodreels #simplespoonfuls
Eat delicious ice cream AND support a good cause? Eat delicious ice cream AND support a good cause? It’s a win-win! Run don’t walk, and snag some of these limited edition pints of ice cream from @saltandstraw made in collaboration with my friends @wundergroundcoffee.  The red velvet with cocoa nib fudge will blow your mind! Best of all, proceeds benefit the Jed Foundation which works tirelessly to prevent teen suicide and support mental health initiatives.  Link to order is in my bio!

#mentalhealth #mentalhealthawareness #mentalhealthmatters #maymentalhealthawarenessmonth #icecreamlove #mushroomlove #mushroomlover #saltandstraw #capitalhillseattle #iscreeamforicecream #instareels #jedfoundation #foodreels #foodreel #simplespoonfuls #seattlefoodie #seattlefoodies ##icecreamporn #icecreams #redvelvet #sweettoothforever #getinmybelly #foragoodcause
Bring this Margarita fruit salad with tequila lime Bring this Margarita fruit salad with tequila lime dressing to your Cinco de Mayo party and blow your friends away! 🍹Just make sure you set some aside for the kiddos before adding this boozy dressing! 

#cincodemayoparty #cincodemayo #partyfood #partyfoods #fruitsalad #fruitsalads #fruitsaladyummyyummy #tequilatequila #tequilaañejo #entertaining #entertainingathome #boozy #boozybrunch #partytime🎉 #personalcheflife #easyrecipes #eattherainbow #eattherainbow🌈 #eatwithyoureyes #prettyfood #prettyfoodtastesbetter #recipereel #recipereels #saladporn #ensalada #saladsofinstagram
Load More... Follow on Instagram

Don’t Miss These!

bowl of cilantro jalapeño sauce on wood cutting board

Cilantro Jalapeno Sauce Without Dairy

close up photo of corn salad in a bowl

Raw Corn Salad with Tequila Lime Dressing

turkey slider patties on a platter with a bowl of gorgonzola mayo

Rosemary Garlic Turkey Sliders with Gorgonzola

Summer Grain Bowl with Lemon Basil Vinaigrette

Categories

  • Breakfast
  • Dessert
  • Dinner
  • Drinks
  • Lunch
  • Salads and Sides
  • Sauces & Dips
  • Snacks
  • Vegetarian
  • Weekly Batch Cooking

Recent Posts

  • Vegetarian Lasagna Soup
  • Air Fryer Halibut
  • Healthy Fall Meal Prep
  • Salmon with Pistachio Crust
  • Healthy August Meal Prep

Most Popular Recipes

glass bowls with individual ingredients

Weekly Batch Cooking for April

close up photo of corn salad in a bowl

Raw Corn Salad with Tequila Lime Dressing

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2020 Brunch Pro on the Brunch Pro Theme