Always Nourished

PCOS-Friendly Food & Recipes For Everyday Life!

  • Start Here
  • About
    • Meet Becca
    • About Holistic Nutrition
    • How I Eat For PCOS
  • Recipes
    • PCOS-FRIENDLY
      • PCOS-Friendly Favourites
      • 10 Ingredients or Less
      • Eat More Veggies
      • No Sugar Added
    • BREAKFAST
    • DINNER
    • LUNCH
    • SNACKS
  • Work With Me
    • PCOS Nutrition & Wellness Programs
  • Resources
    • FREE PCOS Resources to Help You…
  • Contact
    • Get In Touch

Gluten Free Crispy Quinoa Patties

5 Comments

Jump to Recipe·Print Recipe

These Crispy Quinoa Patties are the perfect hearty and stick-together bean-free plant-based veggie burger made gluten-free and dairy-free with only 10 ingredients. They are crispy, chewy and the perfect addition to lunch or dinner today.

These Crispy Quinoa Patties are the perfect hearty and stick-together bean-free and soy-free veggie burger made completely gluten free and vegetarian-friendly with only 10 ingredients. They are crispy, chewy and perfect for dinner tonight.

This recipe was published before Always Nourished transitioned to PCOS-focused recipes. Some of the ingredients used in this recipe may not be PCOS-friendly or compliant with the Always Nourished food and nutrition methods or protocols for PCOS.

I may be a little, teeny-tiny bit obsessed with these Crispy Quinoa Patties. Just a little bit. But it’s for good reason – they’re delicious AND easy to make!


We’re talking tons of protein, tons of fibre and tons of flavour packed into these veggies patties. No bean, no lentils, no soy products. Just straight up quinoa with a little Italian-flare by way of garlic, tomato and a fine blend of Italian herbs and spices.

Best of all they are made with only 10 ingredients (did I already mention that part?) and ready in less than 45 minutes for a dinner that will not disappoint.

These Gluten-Free Crispy Quinoa Patties are my favourite type of veggie burger – the type that doesn’t crumble into pieces on your lap as you take your first bite. Because isn’t that the worst?

These hearty guys hold together fabulously. And are the perfect veggie patty to serve to those who don’t like beans or lentils making them the ultimate dinner or leftover lunch to enjoy. 

MORE ABOUT THIS CRISPY QUINOA PATTIES RECIPE…

The real superstar here is the quinoa. Obviously, we all love quinoa for its protein-packed, fibre-filled and gluten-free goodness but what I really love here is its crispiness. Who knew quinoa in patty-form is completely crispy, a little chewy and so very, very delicious.

These crispy guys are seasoned with all the good, easy pantry staples that we all have on hand – garlic, onion (I like the green kind!), tomato paste, Italian seasoning.  All the good things mixed together with fluffy, cooked quinoa and with the addition of 2 eggs and a little bit of oat flour good things start to happen.

HELPFUL HINT: The longer the quinoa mixture sits, the better it will shape into patties and hold together.

Have faith in the quinoa! Every time I make these I sear I have forgotten something or done something wrong because the quinoa mixture in my mixing bowl does not look like anything other than… well, quinoa salad. It’s a little soggy and a little crumbly and I think there is no way I will be able to form any sort of patty from this.  But have faith!

Let the quinoa mixture rest for at least 10 minutes. Be delicate but firm when forming those patties (because that makes total sense). As soon as that first side of the patty starts to crisp up magic happens and this quinoa mixture goes from wet quinoa salad to a sturdy and hearty mini burger patty.

I prefer to eat the crispy quinoa patties with a fork and knife and with a good smear of Roasted Red Pepper Hummus on top and a light sprinkle of chopped basil. But if you are feeling more like a traditional veggie burger, I’m pretty sure these patties would stand up between bread.

These Crispy Quinoa Patties are the perfect hearty and stick-together bean-free and soy-free veggie burger made completely gluten free and vegetarian-friendly with only 10 ingredients. They are crispy, chewy and perfect for dinner tonight.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Crispy Quinoa Patties with Tomato and Garlic


★★★★

4 from 1 reviews

  • Total Time: 40 minutes
  • Yield: 8 patties (or 4 servings) 1x
Print Recipe
Pin Recipe

Description

These Crispy Quinoa Patties are the perfect hearty and stick-together bean-free plant-based veggie burger made gluten-free and dairy-free with only 10 ingredients. They are crispy, chewy and the perfect addition to lunch or dinner today.


Ingredients

Scale
  • 2 3/4 cup quinoa, cooked
  • 2 eggs, lightly whisked
  • 3 tablespoons oat flour
  • 1 green onion, chopped or thinly sliced (about 2 tablespoons)
  • 1 large clove of garlic, minced or finely grated
  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Italian spice blend
  • 1/2 teaspoon salt
  • 1–2 tablespoon avocado oil, for the pan

Instructions

  1. Add quinoa (see below for easy quinoa cooking instructions) to a large mixing bowl with the eggs, oat flour, onion, garlic, tomato paste, lemon juice, Italian spice blend and salt and pepper and mix until well combined with a spatula. Let the mixture rest for at least 10 minutes, to give the quinoa and oat flour some time to absorb some of the liquid.
  2. Form the quinoa mixture into 8 evenly sized patties, about 1/4 – 1/3 cup of the mixture each.
  3. Heat oil in a non-stick pan or skillet over medium heat. In 2-3 batches, depending on how big your pan is,cook the patties 5-8 minutes a side until crispy and golden brown. Be sure to adjust the heat if patties are browning too quickly or not quick enough.
  4. Serve immediately with toppings of choice – I like fresh herbs and Roasted Red Pepper Hummus.
  5. Leftovers can be stored in the fridge and reheated or crumbled over a salad.

Quinoa Cooking Instructions:

  1. Rinse quinoa under cold water then add to a medium pot with 1 3/4 cup of water or stock. Bring water to a boil, reduce heat to low and cover, cooking for 15 minutes until the quinoa is tender and all the water is absorbed. Let quinoa cool until just barely warm.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Did you make this recipe?

Tag @alwaysnourished on Instagram

Discover the Always Nourished PCOS Food & Kitchen Guide.From healthy pantry staples to the essential tools, and many tips, tricks and hacks in-between, this guide will make sure you have everything you need to make your kitchen PCOS-Friendly so that you can start taking control of your symptoms one nourishing meal at a time.

July 28, 2016

« Easy Raspberry Chia Seed Jam
Healthy Chickpea Salad with Easy Balsamic Dressing »

 

Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did.

 

 

 

 

 

Comments

  1. Jamie says

    February 27, 2019 at 7:36 pm

    Really good! Reminiscent of falafel. Clarification: the recipe calls for “2 3/4 cups quinoa, cooked,” but you need 1 cup uncooked quinoa to get that amount. To make this a plant-food recipe, I subbed flax eggs for real eggs (I used 1 1/2 Tbsp ground flax combined with about 3 1/2 Tbsp water). I’ve also made this recipe with cumin and coriander in place of Italian seasoning for more of a falafel-like flavor. (I used 2 tsp of each.)

    ★★★★

    Reply
  2. Deb says

    August 8, 2016 at 1:01 pm

    Tried these, and they are yummy. I did only use egg whites, and all.indeed meal instead. Came out fine. Making them again, but going to experiment with adding other things,

    Reply
    • Rebecca says

      August 10, 2016 at 1:28 pm

      So glad to hear it Deb!!

      Reply
  3. Liz Martone says

    July 28, 2016 at 6:47 pm

    Crispy Quinoa Cakes?!? These sound incredible! These look so simple and seriously delicious 🙂 Can’t wait to try!

    Reply
    • Rebecca says

      August 4, 2016 at 9:59 am

      Thanks, Liz. You will love them!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

logo
Food Advertisements by

Welcome to Always Nourished!

Hi! I’m Becca - a holistic nutritionist sharing delicious recipes and PCOS resources in this little corner of the internet. I’m on a mission to share everything I’ve learned about managing my PCOS with food and lifestyle so that other women with PCOS don’t have to struggle with PCOS like I did. READ MORE...

  • Facebook
  • Instagram
  • Pinterest
logo
Food Advertisements by

The Latest PCOS-Friendly Recipes

  • Instant Pot Turkey & Black Bean Chili
  • Easy Air Fryer Chicken Drumsticks
  • Healthy Beef & Bean Chili
logo
Food Advertisements by

Contact | Work With Me | Privacy Policy | Site Policies | Disclaimer

Copyright © 2023 · Foodie Pro Theme On Genesis Framework · WordPress · Log in