Recipe: Quinoa Supper Patties

From the Vitality Food Feature ‘QUINOA CUISINE‘.

These patties can be served with a green salad on the side or, when the family is having a “burger” craving, I land the patties on hearty bread or buns and serve with traditional fixings (lettuce, onion, tomato, and relish). (Makes 4 to 6 patties)


  • 3 cups cooked quinoa (for this recipe you’ll find black or red quinoa produces a “meatier” colour)
  • 1 red onion, minced
  • 1/4 cup carrot, grated
  • 4 cloves garlic, minced
  • 2 cups cooked black or kidney beans, drained and mashed
  • 1/3 cup grated parmesan cheese
  • 1 tsp black pepper
  • 1/4 tsp sea salt (or to taste)
  • 1 organic egg
  • 1 cup (or more) bread crumbs (whole grain, rye, or your choice)
  • 2 Tbsp olive oil

1) Mix all ingredients (except olive oil) into a large bowl and let stand for 5 minutes.

2) Using hands, form the mixture into suitable-sized patties. If mixture is too moist, add more bread crumbs; if too dry, add a little bean juice or an extra egg.

3) Set patties on waxed paper in fridge and allow to chill several hours before frying in olive oil until crispy and golden on both sides and set in the middle.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

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