How to Make Quinoa Patties (vegetarian recipe) (2024)
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Quinoa Patties
When we first startedexperimenting with a more vegetable-based diet a few years ago, my husband was committed but skeptical. He braced himself for a long, hungry month.
I reassured him that he was in good hands. I only forgot one small detail: I actually had no clue what I was doing.
Up to this point, all of my meal planning started with a simple decision: beef, pork, or chicken? Then I would build side dishes around the meat. Take the meat out, and it washard for me to get motivated in the dinnerdepartment. Pancakes for a month, anyone?
Thankfully, I started to experiment with different beans and grains and vegetables and it ended up being a delicious month.
In many of our favorite, vegetable-based meals, quinoa was the star of the show. Quinoa (pronounced keen-wah) is an ancient whole grain that is a complete protein. At 6 grams of protein per serving,it is a filling, versatilegluten-free option for avegetable-basedmeal. It can be used as a breakfast cereal, in baked goods, in salads, or as the main dish.
In the Portland area, Costco carries four pound bags of organic quinoa for around $9.79 ($2.45/lb.). This price is hard to beat (Wincobulk is $3.62/lb and Fred Meyer or Trader Joe’sis$3.99/lb). Healthworks Organic Quinoa is currently sitting at around $2.99 per pound on Amazon! I would easily spend twice that per pound on good meat.
Remember, I’m not trying to start a Vegetarian Revolution here. I’m just encouraging you toincorporate meatless meals if it works for your family, both for the variety and savings.
This recipe for quinoa patties is easily one of ournew favorite main dishes. The recipe is simple and quick to create, especially if you already have cooked quinoa on hand. If you cook a big batch of quinoa ahead of time, it will keep in the refrigerator for several days or the freezer for several months.
This quinoarecipe also keeps well in the fridge or freezer for a smaller,ready-to-cook meal option. We like these served simply, with avocado slices on top.
2 1/2 c. cooked quinoa at room temperature 4 eggs, beaten 1/2 t. salt 1/3 c. finely chopped chives or green onions 1/3 c. finely chopped yellow or white onion 1/3 c. Parmesancheese (goat orfeta cheeseis good, too) 2-3 cloves of garlic, finely chopped 1 c. bread crumbs 1 T. olive oil, for cooking
To cook quinoa: Combine 2 cups of well-rinsed uncooked quinoa with 3 cups of water and 1/2 t. of salt in a medium pot. Bring to a boil, cover, and simmer for 20-25 minutes, until the quinoa is tender. (This will make more than you need for this recipe. Cool and refrigerate or freeze the rest for later!)
To make quinoa patties: Combine2 1/2 cupscooked quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs and let the mixture sit for 5 minutes.
Heat the olive oil in a large skillet over medium-low heat. When hot, shape 12 1″-thick quinoa patties. They don’t have to be perfect. I’ve found the easiest wayis toscoop 1/4 cup (use a measuring cup) ofthe mixture intowet hands, quickly press it into small patties, andslide it into the hot oil with a spatula.
Cover and cookfor 4-6 minutes until the underside is golden brown, flip, and repeat until the other side is also a golden brown and the quinoa patty is firm (cooked in the middle). Serve hot or cold with your choice of toppings, if any.
If you make quinoa or rice or any grain that you need to rinse first, you need thisOXO Good Grips Small Grains Washing Colander. It washes and drains everything without it ending up in your sink. Seriously, it’s transforming.
Add cooked quinoa, cooled onion-garlic mixture, flour, spices, salt and egg.Stir or mash until well combined and place mixture in fridge to chill for 30 minutes (or up to overnight) – this will help the burger patties hold together better while cooking.
Serving suggestions: I love to stir a drizzle of olive oil and clove of garlic into warm quinoa for extra flavor. Other options include chopped fresh spinach or arugula, or massaged kale. Fresh herbs and/or dried spices are nice, as well as grated or crumbled cheese, sun-dried tomatoes, pitted and sliced olives, etc.
Like fresh garlic or rosemary. Try throwing in a bay leaf or fresh herbs into the pot with your quinoa - oregano, thyme, or basil. Mix in some chopped onions or other vegetables and quinoa will soak up their flavours too.
Breadcrumbs: Help hold our burgers together. Veggie and bean burgers don't hold together as well as meat burgers, but the breadcrumbs in this recipe help a lot! Eggs or flax eggs: I make this recipe with eggs, but we have tested it with homemade flax eggs, and they work!
The binder holds the patties together and keeps them from falling apart as they cook, and can also add extra flavor to your burger. Common veggie burger binders include eggs, flax egg, wheat germ, breadcrumbs, oats, miso paste, or even water.
It wasn't a huge difference in texture, but definitely noticeable. Rinsing quinoa definitely starts to hydrate the seeds. Flavor – In terms of flavor, the unrinsed quinoa definitely had a nuttier, earthier flavor, but I didn't find it bitter at all. The rinsed quinoa was definitely milder and the flavors more muted.
Now that your quinoa is rinsed or toasted, it's time to cook it. For 1 cup of uncooked quinoa, you'll want to use 2 cups of water—this will yield 3 cups of cooked quinoa. Bring the mixture to a boil over medium-high heat, then lower the temperature to medium-low and pop the lid on securely.
*Soaking grains helps to remove some of the naturally occurring phytic acid in the grain, which helps improve digestibility and speed cook time. To soak: Rinse quinoa thoroughly then add to a large mixing bowl or pot and cover with twice the amount of lukewarm water (2 cups water, 1 cup quinoa).
The basic ratio is 1 cup quinoa to 2 cups liquid. You can use water (season it with a bit of kosher salt), or you can use any kind of broth (we like to use low-sodium broths and add any extra salt to the finished dish as needed). You can also add a bit of dry white wine to the liquid for another layer of flavor.
If your quinoa still tastes bitter, there is likely still some saponin left on the quinoa. A small amount of saponin will produce enough bitterness to affect a whole bag.
Rinse quinoa in a fine mesh sieve until water runs clear. Transfer quinoa to a medium pot with water (or broth) and salt. Bring to a boil, then lower heat and simmer, uncovered, until quinoa is tender and a white "tail" appears around each grain, about 15 minutes.
It all comes down to texture. Add too little water and your grains may burn on the bottom of the pot before they cook through. Add too much water and you'll end up with soggy, overcooked, and mushy grains.
Go easy on the shaping. When you're making your burgers, try not to manhandle them too much or else you'll end up breaking the meat into smaller pieces than you have to. We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible.
Try to work as efficiently as possible and avoid squeezing too hard, since overworking the beef is a big reason why burgers fall apart. If you don't want to grill them right away, however, throw them in the fridge while you wait – colder burgers are less likely to break down when you cook them.
Eggs are a reliable binder, but not available to those observing a vegan diet. One Green Planet recommends chia seeds and arrowroot powder as egg replacements, as well as nut butter, mustard, and dry oats, among other things, to imitate what they call the "sticky" saturated fats that keep burgers together.
The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient. You can also use potato starch as a burger binding agent depending on your allergies or general availability.
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