With just a few ingredients, including quinoa, broccoli, cheese, and eggs, and a super fast method that allows you to make a batch in under 10 minutes, these Quinoa Patties are a favorite meal to share with the kids.
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.
Table of Contents
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Ingredients You Need
To make this quinoa patties recipe for kids, you need to have the following ingredients on hand.
- 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.
- Add the ingredients, except the butter or olive oil, to a medium bowl.
- Mix thoroughly to form a uniform batter.
- Heat the butter or oil, then add ¼ cup batter to the pan, pressing down slightly to make each patty.
- Cook and flip over. Repeat to make the remaining patties. We like to serve these warm with a dip of ketchup or salsa. Any dip your kids prefer can work though!
Frequently Asked Questions
Quinoa can work with other ingredients in recipes like this one to form a batter that binds together when you cook it. You really do need the eggs and cheese to make these hold together as quinoa cakes though.
These patties are a great option since you can freeze them for future easy meals. To heat, place in a toaster oven to warm through or heat in a 375-degree-F oven for about 6-8 minutes or until warmed.
You would need to sub in something else to help them hold together, such as the plant-based Just Eggs product.
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.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment below to share!
Easy Quinoa Patties (Favorite Quinoa Cakes)
Ingredients
- 1 cup fully cooked quinoa
- 3 eggs
- 1/2 cup broccoli florets (minced finely with kitchen scissors)
- 1/2 cup shredded cheddar cheese (or mozzarella)
- 1/2 cup Italian-flavored bread crumbs
- 1 tablespoon unsalted butter (or olive oil)
Instructions
- Add all of the ingredients to a large bowl except the butter. Mix well with a spoon.
- Add the butter to a large nonstick or cast-iron skillet over medium heat. When warm, add ¼ cup of the batter to make each patty, pressing down slightly into a flattened disc about 1 inch thick. Cook for 3 minutes, or until lightly browned, and carefully flip over with a spatula.
- Cook for an additional 3-4 minutes and serve warm or let cool on a wire rack to store for later.
- (To bake the patties in the oven: Preheat the oven to 400 degrees F and coat a baking pan with nonstick spray. Place the patties on the pan and bake for 12-16 minutes, or until lightly golden brown.)
- Serve warm with ketchup, warmed pizza sauce, Ranch, salsa, or guacamole.
Notes
- Let 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.
- 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.
- Use a nonstick or cast iron pan, or another option with a nonstick surface.
- Serve warm with a dip such as ketchup, salsa, or another favorite dip.
- Substitute fully cooked brown rice for the quinoa. Reduce the eggs to 2.
- Egg-free: Use a liquid egg substitute like Just Eggs.
- Dairy-free: Use nondairy shredded cheese.
- Gluten-free: Use gluten-free breadcrumbs.
Nutrition
This recipe was first published April 2022.
I love this recipe. Could I make a bunch of the “batter” ahead of time and keep it refrigerated for a few days or would that ruin the consistency?
I’m so glad! I bet you could, I don’t see why the consistency would change much. You can also make them all and reheat them later.
Does this call for cooked or raw broccoli?
I used raw broccoli.
Hi! If i don’t have any bread crumbs will it be ok to replace them with oats?
I haven’t tried it that way so I can’t say for sure. Let me know if you do!
Oats worked fine. I was surprised with the results to be honest..i ate most of them 😋 and my picky eater liked them too
I’ve made these several times for my 15 month old and we both love them! How well do you suppose they’d freeze?
They freeze really well. They are great warmed up for 3 minutes in the air fryer if you have that option
Thank you so much for this recipe! I can’t believe how much my 2 year old liked them! I mean, I can, because they were delicious, but usually she’ll only eat cheese and bread! I so appreciate the work you do on this blog and Instagram.
I made these today and wow, they are delicious! I am going to give them to my 1.5 year old son for dinner tonight if my husband and I can stop eating them! So easy to make and will definitely be adding into my rotation.
So glad to hear that!
I have cooked white rice I am trying to use up, would that be okay to sub in here? Still two eggs? Thanks!
Yes, that should work similarly and yes, I’d use two eggs
These were so easy to make and are SO GOOD! My one year old (and me too!) loves them! Thank you for another wonderful recipe 🙂
Super easy and super yummy! Perfect for the whole family.
I made these for my 9 month old, and they were great! I replaced the cheddar with ricotta for a lower sodium option, and it worked well. They were for baby, but I would eat them too!
Question: I have leftover quinoa, and I want to introduce shrimp to baby. Do you think I could add some minced shrimp the the cake?
Awesome! And yes, you can add the shrimp, just be sure it’s finely minced so it’s easy to chew. Sounds like a great idea
I’m finally rating and commenting on a recipe, after enjoying and being grateful for so many of your recipes! I love these—super easy and tasty topped with the Trader Joe’s bruschetta dip I had on hand. And finally got me to make a quinoa-based recipe, which I’ve been meaning to try for a really long time!
I’m so glad!
These sound delicious! Can’t wait to try. I don’t have any broccoli on hand; do you think chopped kale would work? Love your recipes. Thanks!
I think it would be a great option!
It did turn out great with the kale!
These were super yummy and easy. My kid didn’t eat them, but my husband and I both enjoyed them! Very simple to put together – I made mine into little nuggets about 1.5 Tbsp each. Added a bit of salt knowing the adults would partake. Will definitely make them again.
These were easy to make using our rice cooker to make the quinoa (a 1:2 grain:water ratio on the automatic cook setting). Love how the cheese and broccoli flavors shine through and offset the grassy quinoa flavor. I added some salt, pepper, and smoked paprika. Will make again!
Great way to get my kids to eat veggies and protein! Do you think these would be okay to eat if I made them in the morning and throw into a lunch box without ice – sitting for 2.5 hours?
I think that would be okay as long as it’s not hot where the food will be. I think it may start to be a food safety concern at 3 hours. You could also consider a thermos if that’s an option