Curried Quinoa Patties

Curried Quinoa Patties

September: National Whole Grains Month

Islander’s brother likes to eat quinoa as an alternative to rice but was getting tired of the same old side recipe. He had some quinoa already cooked so Islander used the leftovers to experiment with a new recipe and make something interesting. She cooked curried quinoa patties with a lime-cilantro dipping sauce. He liked them so much that he started making these healthy snacks to feed his finicky housemates. They enjoyed them, too, and this recipe now has become a regular appetizer at their home.

Try a new recipe with a super seed this September. Cook curried quinoa patties as a healthy snack in observance of National Whole Grains Month.


(Adapted from Epicurious)


  • 2 ½ cups quinoa, cooked
  • 4 eggs, beaten
  • ½ teaspoon salt (or to taste)
  • 1/3 cup green onions or chives, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1-2 teaspoons curry powder
  • 1/3 cup Parmesan cheese, grated
  • 1+ cup dry breadcrumbs
  • olive oil (for frying)


Cook the quinoa and let cool for easier handling. Beat the eggs. In a large bowl, combine the quinoa and eggs. Season with salt.


Add the chopped green onions or chives, onions and minced garlic.


Stir in the curry powder, cheese and bread crumbs. Wait a few minutes for the mixture to be absorbed. Shape into 2-inch patties. Place on a cookie sheet lined with waxed paper. Refrigerate until firm.


When ready to cook the patties, heat a little olive oil in a skillet over medium-high heat. Slip some patties into the pan but do not overcrowd. Cook one side until browned, about 5-8 minutes, then flip it over and continue browning for another 5-8 minutes. Drain the patties on paper towels. Serve hot while they are still crisp with a dollop of lime-cilantro dipping sauce. Yield: Approximately 2 dozen.


Bonus Recipe: Lime-Cilantro Dip


  • 1 cup sour cream or plain yogurt (low fat or fat-free)
  • 1 lime, juiced
  • 1 teaspoon cilantro leaves, chopped finely


In a bowl, mix the sour cream or yogurt with the lime juice. Add the cilantro. Refrigerate for a few minutes to allow the flavors to meld. Serve a dollop of the dip with the curried quinoa patties.



  • If the patty mixture is too dry, add a little water at a time to moisten. If it is too wet, add more bread crumbs.
  • We use a big ice cream scoop to measure out the mixture in our hand and simply flatten it into a patty.
  • Curried quinoa patties can be made ahead of time. Place uncooked patties on a baking sheet, layering wax paper sheets in between. Cover until ready to cook.