Easy Quinoa Patties Favorite Quinoa Cakes

I am going to just say it: I am not a huge fan of the flavor of quinoa on its own. And while I don’t believe in making anyone eat foods they dislike, I have found that serving quinoa mixed into these quinoa cakes is a terrific way to improve its naturally grassy flavor. I LOVE these for myself and as a way to make quinoa for kids. The beauty of this recipe is that you can make the quinoa way ahead and stash it in the fridge or freezer. Then, when you want to make the patties, you just need to stir it all together and cook them in a pan. It’s a filling vegetarian meal due to the protein and fiber in the quinoa and the protein and fats in the eggs and cheese. This quinoa recipe is fast, nutritious, and really yummy. A perfect trifecta! It’s a wonderful meatless option for a main dish or can be included in a meal as a side dish. The leftovers even reheat nicely, too. We especially love them dipped in ketchup and salsa, just like our Broccoli Fritters, Chickpea Fritters, and Chicken Fritters.

Ingredients You Need

To make this quinoa patties recipe for kids, you need to have the following ingredients on hand. Sign up for our email updates to get tips and ideas sent to your inbox.

Fully cooked quinoa: I prefer to make the quinoa ahead of time for this recipe so the patties come together quickly, but you can make it right before you start the recipe. Just let it cool a little. Eggs: Eggs help to hold the mixture together as it cooks as little cakes. Shredded cheddar cheese (or mozzarella): Any shredded cheese you like the flavor of will work here. Broccoli florets (minced finely): I use kitchen scissors to cut up the top parts of broccoli florets. Using just that part of the broccoli ensures that it cooks through in the time that the patties are cooking. Italian-flavored bread crumbs: These add nice flavor and help the patties hold together. Unsalted butter or olive oil: Either of these will work to lightly pan-fry the patties.

Ingredient Substitutions

You can use fully cooked rice instead of quinoa if you like. Trade in cauliflower rice for the broccoli. Use plain bread crumbs and add ½ teaspoon Italian seasoning. Use gluten-free breadcrumbs if needed.

Step-by-Step Instructions

Here’s how to make this quinoa pattie recipe so you know what to expect. Scroll down to the bottom of the post for the full information.

How to Store

Let the quinoa cakes cool on a wire rack, then transfer to an airtight container. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Warm in 15-second increments in the microwave, in the toaster oven, or on a baking sheet in a 375-degree-F oven for about 6-8 minutes.

Best Tips for Success

Cook the quinoa ahead of time so it’s ready to go in this recipe. Use kitchen scissors to finely chop the top parts of broccoli florets to ensure it cooks through as the patties cook. Trader in another vegetable for the broccoli, such as riced cauliflower. Use a nonstick or cast-iron pan, or another option with a nonstick surface. Adjust the flavor by adding garlic powder, onion powder, fresh minced herbs, cracked black pepper, or other herbs and spices you enjoy. Double the recipe to make more. Serve warm with a dip such as ketchup, salsa, or another favorite dip. Try these over a salad for yourself. Try this recipe as a baby-led weaning breakfast or dinner.

I’d love to hear your feedback on this recipe, so please comment below to share!