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.
Great recipe, thank you! My 3 year old loved it (with some ketchup, of course 😉
Do you think cous cous would hold up?
I haven’t tried it so I can’t say for sure, but maybe
Could you make these in the air fryer?
Super tasty. I got A LOT more than 6 patties and I’m assuming I’m measuring out 1 cup of the quinoa once it’s been cooked? Which is very different than 1 cup of quinoa and cooking it for the recipe.
Delicious!!! What a hit with the kiddos (9 months and 2.5 years old)!
These were so easy and versatile! I was a little worried because I had to make some substitutions based on what I had. I used spinach instead of broccoli and oats instead of bread crumbs. I do think it would have tasted better the original way, but still very impressed with the recipe and can’t wait to try it again when I have all the right ingredients!
We have yet to feed these to our almost 7-month-old, but my husband and I have made them multiple times and LOVE them! I served with an easy “aioli-style” dip of kewpie mayo, lemon juice, garlic powder, onion powder, and a dash of cayenne. These have fast become a favorite around here!
I’ve made these twice now and they are great for my 4 year old and 11 month old. They both eat them independently and wait for more! My substitution was to use cauliflower instead because that’s what I had. The second time I made it I didn’t have enough quinoa so I did half quinoa and half pearl millet… still amazing. I tried to pan fry, bake, and air fry. My favorite was baking for 18 minutes and then turning them over for an additional 2 minutes. Thank you for this recipe! I did not know quinoa could be used in this way!
My 10 month old loved them! I used Just Egg since he is allergic to eggs and it worked out great 🙂
From the moment I started making these until taking the first bite I was VERY skeptical…these didn’t look like much. But they are SO good!! I don’t know what it is but there’s something delicious about these. I made one in a pan and the rest in the oven to compare – the buttered pan had a very slight advantage but both turned out great. I doubt my 3yo will like them – because she probably won’t try them (she doesn’t try things these days) – but I plan to have a stash in my freezer always. Thanks for this one!
These were a hit for the whole family, even the 3 year old who has been on a vegetable protest recently! I made a double batch and baked in the oven to simplify and now have leftovers for another night this week.
First recipe that officially got my toddler to eat broccoli! It’s a win!
I agree with the others commenting here that these are way tastier than I was expecting! I used the Near East brand quinoa and brown rice mix and the “just egg” replacer worked fine for the 2 eggs I needed. Always such great ideas, Amy! Thanks again!
What can I Substitute for the cheese? My kids are allergic to dairy?
you can use nondairy cheese or an extra egg instead
Really good patties! Didnt have italian herb breadcrumbs so used regular breadcrumbs and added Italian Herbs and garlic granules and also salt. I made a double batch but only used 4 large eggs for the whole batch and cooked in the oven. Really good thanks!
Is there a suggestion on how to make these egg free?
A product like Just Eggs or that type of store brand egg replacer which is typically sold near the regular eggs is the best optionn.