Bright herbs, crisp edges, and a protein-packed bite you can whip up in under 40 minutes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 mins | 15 mins | 40 mins | 4 servings |
Intro
These Herb Garden Quinoa Patties are a pantry-friendly solution for busy nights. They come together with just a few staple ingredients and a handful of fresh herbs. Crispy on the outside, tender inside, they pair beautifully with a zingy yogurt sauce.
The Best Quinoa for This Recipe
White Quinoa
- Pros: light, fluffy texture that crisps nicely when pan-seared.
- Cons: can be a touch softer and milder in flavor.
Red Quinoa
- Pros: nuttier flavor and better shape retention, great for patties.
- Cons: takes a minute longer to cook.
Tri-Color Quinoa
- Pros: balanced flavor and appealing look; cooks similarly to white quinoa.
- Cons: color variation may vary batch to batch.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Brighten a plate with a quick tomato relish or diced tomatoes on the side; swap tip: sun-dried tomatoes in the mix add depth.
- Onion: Provides a gentle sweetness and aroma; swap tip: shallots or minced leeks for a milder bite.
- Garlic: Aromatic backbone; swap tip: roasted garlic for sweeter notes or garlic powder in a pinch.
- Red Pepper: Adds color and a mild sweetness; swap tip: yellow or orange pepper, or a pinch of chili flakes for heat.
- Breadcrumbs: Not a core part of these patties; if you want extra starch, swap some breadcrumbs for finely mashed white beans or cooked quinoa to adjust texture.
- Herbs: Fresh herbs wake the mixture; swap tip: dried herbs (use about 1/3 the amount) if fresh isn’t available.
Ingredients
Sauce (Herb Yogurt Sauce)
- Greek yogurt, plain — 1/2 cup (120 g)
- Lemon juice, fresh — 1 tablespoon (15 ml)
- Fresh dill or parsley, chopped — 1 tablespoon (2 g)
- Salt — 3/4 teaspoon kosher salt, to taste (about 4 g)
- Black pepper — a pinch
Patties
- Quinoa, dry — 3/4 cup (125 g)
- Water or vegetable broth — 1 1/2 cups (360 ml)
- Egg, large — 1 (50 g) | or flax egg: 1 tablespoon ground flax + 2 1/2 tablespoons water
- Onion, finely chopped — 1/4 cup (40 g)
- Garlic, minced — 2 cloves (6 g)
- Zucchini, grated — 1 small (about 8 oz / 225 g), moisture squeezed
- Fresh parsley, chopped — 2 tablespoons (6 g)
- Fresh dill or chives, chopped — 1 tablespoon (2 g)
- Breadcrumbs, plain — 1/2 cup (50 g)
- Lemon zest — 1 teaspoon (2 g)
- Salt — 1/2 teaspoon kosher salt, to taste (about 2.5 g)
- Black pepper, ground — 1/4 teaspoon (1 g)
- Olive oil, for cooking — 2 tablespoons (30 ml)
Finish
- Lemon wedges (optional) — 4 wedges
Directions
- Cook quinoa and drain — Rinse quinoa, simmer in water or broth for about 15 minutes until fluffy. Remove from heat and fluff with a fork.
- Sauté aromatics and moisture prep — In a small skillet, sauté onion in a drizzle of olive oil until translucent (about 3–4 minutes). Add minced garlic in the last 30 seconds. Grate zucchini and squeeze out excess moisture.
- Combine binder — In a large bowl, fold together cooked quinoa, sautéed onion and garlic, zucchini, chopped herbs, breadcrumbs, egg (or flax mixture), lemon zest, salt, and pepper. Mix until a cohesive, slightly moist mass forms. Let rest 2 minutes to let flavors meld.
- Form patties — Shape mixture into 8 equal patties, about 3/4 inch thick.
- Pan-sear patties — Heat olive oil in a skillet over medium heat. Cook patties 3–4 minutes per side, until edges are golden and the centers are set.
- Make yogurt herb sauce — Whisk together yogurt, lemon juice, dill/parsley, salt, and pepper. Adjust with a tiny splash of water if you like a creamier consistency.
- Serve or finish — Plate patties with a dollop of herb yogurt sauce and a squeeze of lemon. Enjoy the bright herbal note of the dish.
How to Store Leftovers
- Refrigerate within 2 hours of cooking. Store in an airtight container for up to 3 days.
- Sauce can be frozen separately for up to 1 month.
- Reheat in a skillet over medium heat for 2–3 minutes per side, or microwave in 60–90 seconds until warm.
- Do not leave at room temperature for more than 2 hours; if your schedule allows, reheat before serving.
What to Serve With Herb Garden Quinoa Patties
- Side 1: A simple lemon-quinoa salad with cucumber and parsley for a refreshing contrast (1–2 sentences).
- Side 2: Roasted asparagus with a light drizzle of olive oil and sea salt (1–2 sentences).
- Salad Idea: A crisp arugula, tomato, and feta salad with a bright lemon vinaigrette (1–2 sentences).
Variations & Tips
- Spicy kick: Sprinkle in red pepper flakes or finely chopped jalapeño for extra heat.
- Creamier finish: Add a touch more yogurt to the sauce or an extra tablespoon of yogurt in the patty mixture.
- Gluten-free: Use gluten-free breadcrumbs or grind oats to mimic breadcrumbs.
- Canned-swap: Mash canned chickpeas or white beans into the mixture for a different texture and extra protein.
- Herbs: Swap in basil, tarragon, or chives for a varied flavor profile.
Enjoy Your Herb Garden Quinoa Patties
These herb-forward patties deliver bright, fresh flavor with a satisfying crisp edge. They come together quickly, making them a dependable, comforting option for weeknights. Enjoy the Herb Garden Quinoa Patties and savor that comforting, garden-fresh bite.