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Herbed Quinoa Patties

Herbed Quinoa Patties

These patties are versatile in that you can have them as an entrée, make them into a tasty appetizer, or serve cold on top of a salad. 

Serves: 12 (Serving= 1 patty plus 2 Tablespoons sauce)


  • 2 ½ cups cooked quinoa, room temperature (about 1 ¼ cups uncooked)
  • 1 cup egg substitute
  • 1/2 teaspoon salt
  • 1/3 cup green onion, finely chopped
  • 1 teaspoon cumin
  • ½ onion, finely chopped
  • 1/3 cup grated Parmesan cheese
  • 3 cloves garlic, finely chopped
  • 1 cup whole-grain bread crumbs (use gluten free bread crumbs for GF version)
  • 1 Tablespoon extra-virgin olive oil 


  • 1 cup Chobani® plain light or nonfat yogurt
  • ½ cup tomato, chopped
  • ½ cup cucumber, chopped
  • 2 Tablespoons onion, chopped
  • 2 teaspoons dried dill weed


  1. In a medium bowl, combine quinoa, egg substitute, and salt. Stir in chives, cumin, onion, parmesan, and garlic. Add in bread crumbs, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. Mixture can be kept covered in the refrigerator for up to two days.
  2. Heat oil in a large skillet over medium-low heat. Add patties and cover, working in batches. Cook each side for about 7 minutes until deeply browned.
  3. In a small bowl, combine all sauce ingredients.  If desired, serve 1-2 Tablespoons sauce per patty.



To make bariatric diet friendly:

Follow recipe as directed. When mixed, form into 24 “meatballs”. 

*note: this recipe is a side dish, pair with a protein to meet your protein goal

Bariatric nutrition information (serving size 1 each, makes 24): Calories 63, Total Fat 1.5g, Sat Fat 0.5g, Sodium 128mg, Total Carbohydrate 8g, Fiber 1g, Protein 3.5g