Crispy Parmesan and Basil Quinoa Patties

One of my most favorite things about making quinoa is these patties!  I don't particularly love rice, so any time I can swap it out for quinoa I do.  And when I do make it I ALWAYS make extra, then I have leftovers for these beauties.

Quinoa patties are really like a blank slate, kind of like pancakes if you ask me.  But I always start with quinoa cooked in chicken broth.  I think it just ups the flavor a little more and gives you a good base to work with. I love the tomato-basil variety but really you can customize these to your liking.  Change up the cheese, herbs, even the salsa on top.


Crispy Parmesan and Basil Quinoa Cakes
2 cups cooked quinoa (in chicken broth)
2 eggs
2 Tbsp finely diced onion
2 garlic cloves, minced
1/2 cup freshly grated parmesan cheese
3 Tbsp chopped fresh basil, plus more for garnish
1/2 tsp salt
1/2 tsp. fresh ground pepper
1/3 cup (generous) whole wheat flour
olive oil
avocado, sliced
cherry tomatoes, halved


Cook quinoa ahead and cool completely.  You could even cook it a day a head and refrigerate it.

In a mixing bowl, combine cooked quinoa, eggs, onion, garlic, cheese, basil, salt, pepper and flour.  Stir well so mixture is wet and well-combined.

Heat olive oil in a large skillet over medium heat.  Using a large scoop, scoop out batter and drop into skillet.  Gently press down until it forms a pattie. Depending on size of skillet, cook about 3-4 at a time.  Cook until crispy and golden; 5-6 minutes per side. Remove patties and place them either on a paper towel or plate to cool.  Serve warm topped with tomatoes, avocado and fresh basil.



SOURCE: Slightly adapted from How Sweet It Is