Sun Dried Tomato Quinoa Patties

dfDairy-FreegfGluten-FreevVegetarian

By Linley Hanson

Published 3/7/2017 • Updated 7/5/2023

Jump to RecipeEmail Recipe

This post may contain affiliate links. Please read our disclosure policy.

Start patio season off right with these healthy quinoa patties. They are vegetarian, packed with protein, and you can bake them in the oven or on the grill. So, go make these Sun-Dried Tomato Quinoa Patties, stat!

email me this recipe

Plus, enjoy weekly doses of recipe inspiration as a bonus!

Please enable JavaScript in your browser to complete this form.

Email *

Send Recipe

They are perfect meal prep for breakfast with a fried egg on top, an easy lunch to bring to work with a side of greens, or a yummy vegetarian burger option for dinner! It’s a home run recipe.

Lee and I are both suckers for a good vegetarian burger. We tested these quinoa patties 3 or 4 times, so we ate these every day for a week. They are versatile and packed with seriously good flavors, and everyone who tasted them was in love.

These babies can be baked in the oven, or if you are craving some patio time, you could throw them on the grill (just make sure you set down some tin foil first). Usually, anytime you add sun-dried tomatoes and pesto to a recipe, you’re not going to be disappointed. Get ready to have a new favorite meal prep meal, people!

What is in these crispy quinoa patties?

• Quinoa: The base for our patties. We used white quinoa, but any color works.
• Onion & Garlic: Adds a ton of flavor to the patties. 
• Kale: Adds some greens and a pop of color. You could also use spinach if you like. 
• Sun-dried tomato: Sun-dried tomatoes bring this amazing burst of sweet and tangy flavor to the table. Use any brand you like. 
• Pesto: We did test these patties out with store-bought pesto and Fit Foodie Finds’s 5 Minute Homemade Pesto – both do the trick. 
• Eggs: Act as the binder for our patties, helping them stay together. And they add a boost of protein, which is always a win in our book!

Ingredient Swaps

• Parmesan Cheese: Adds a tangy, sharp flavor to the patties. 
• Bread Crumbs: Adds bulk and creates a lighter texture to the patties. 
• Feta Cheese: Slightly salty and adds a hint of tanginess. 
• Lemon Juice: Adds a burst of vibrant flavor, creating a zesty taste. 
• Fresh Herbs: Herbs like fresh parsley or basil can add a hint of earthy flavor. 
• Spices: Play around with different spices to get a unique flavor profile!

How to Store + Freeze Leftover Quinoa Patties

Store remaining quinoa patties in an airtight container patties in the fridge for up to 5 days. You can also store extra quinoa in the fridge for a couple of days and use it for a Mediterranean Quinoa Salad or Quinoa Tabouli.

Freeze the patties in a sealed container for up to 2 months. 

Reheating Leftover Quinoa Patties

First, make sure your patties are thawed if frozen. Then, grab a large skillet and pour a little olive oil or butter into the pan. Once the pan is hot, add your patties and let them crisp up for a few minutes on each side. 

Serving Suggestions

• You can go for a light and refreshing twist by pairing them with a Nicoise salad, letting the vibrant flavors of the quinoa patties complement the crisp veggies and tuna. 
• For a hearty and satisfying meal, consider stacking them on top of Black Bean Burgers. 
• Another great option is to include them in a breakfast bowl for a protein-packed kick to start your day. 
• If you’re into creative presentations, you can even use them as a pizza topping, like in our naan pizza recipe, turning a simple dish into a hearty meal. 
• And if you’re in the mood for a classic, topping avocado toast with these patties can create a deliciously unique combination of creamy and crunchy textures. 

Sun Dried Tomato Quinoa Patties

Our Sun Dried Tomato Quinoa Patties are such a fun vegetarian option. They're so easy to make and super filling!

By: Linley Hanson

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Servings: 12

SaveSaved Pin Print

email me this recipe

Plus, enjoy weekly doses of recipe inspiration!

Please enable JavaScript in your browser to complete this form.

Email *

Send Recipe

Ingredients 

1x2x3x

• ▢ 1 cup uncooked quinoa
• ▢ 1/2 cup minced onion, any color
• ▢ 1 cup kale, deboned and finely chopped
• ▢ 1/2 cup sun dried tomato, drained and chopped
• ▢ 2 teaspoons minced garlic
• ▢ 3 tablespoons pesto
• ▢ 2 large eggs
• ▢ 2 tablespoons all-purpose flour, white whole wheat or gluten-free all-purpose works, too
• ▢ salt and pepper, to taste

Instructions 

• First, preheat the oven to 400ºF and spray a baking sheet with cooking spray.
• Next, cook quinoa according to the directions on the package.
• Once the quinoa is fully cooked, combine all of the ingredients together in a medium-sized mixing bowl.
• Now it's time to form your patties. Scoop a heaping 1/4 cup of the quinoa mixture into your hands and form it into a burger-shaped patty. Repeat until the quinoa mixture is gone.
• Bake for 15-20 minutes.*
• Serve alone, on a bun, on a salad, or with a fried egg!

Tips & Notes

• Pan Fry Method: Fry each patty over medium heat for 4 minutes on each side.
• We found that they stayed together better when baked, but pan frying works, too, and will give them a crispy edge.
• Chop up your kale and sun-dried tomatoes super fine so you don’t have huge chunks.
• Throw on some hot sauce for an extra spicy kick!
• Form the patties with wet hands. This helps the patties stick together better. 
• Check out how to cook quinoa!

Nutrition

Calories: 251 kcal, Carbohydrates: 30 g, Protein: 8 g, Fat: 12 g, Fiber: 4 g, Sugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

love this? leave a comment below!

Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!