Quinoa Patties

Quinoa, the mighty seed, packs a punch of benefits for our vegan friends. Here are three fantastic reasons why it deserves a special place on your plate:

  1. Complete Plant-Based Protein: Quinoa is your go-to source for complete plant-based protein. With all nine essential amino acids, it keeps your protein intake well-balanced without the need for animal products.
  2. Nutrient-Rich Goodness: This remarkable seed is loaded with essential vitamins and minerals, including magnesium, iron, potassium, and B vitamins. It's your key to maintaining optimal health and vitality.
  3. Fiber-Packed and Gut-Friendly: Quinoa is a fiber superstar, supporting healthy digestion and a happy gut. For vegans, it's a valuable addition to keep everything running smoothly and help manage appetite.

Bonus Tip: Quinoa is no ordinary grain; it's a super seed! So, let's embrace its power and add it to our vegan menus for a delicious and nutrient-rich experience.


1 cup (200 g) dry quinoa 

1.5 cup (400 ml) vegetable broth 

1 large carrot finely grated 

½ bunch parsley finely chopped 

1 onion finely chopped 

4 cloves garlic finely chopped 

1.5 tsp  curry powder or garam masala

½ tsp salt or more to taste 

½ tsp pepper or more to taste 

½ cup (50 g) quick oats 

1 tbsp potato starch or cornstarch or rice starch, 

2 tbsp coconut oil for frying



Rinse the quinoa and cook in the vegetable stock for 15-20 minutes.

While the Quinoa cooks, finely grate the carrot, finely chop the onion and parsley

Saute the onion in coconut oil for a minute, then add the garlic for another minute.

In a bowl combine the cooked quinoa, onion, carrots, garam masala or curry powder, sl and pepper and combine. 

Sprinkle the almond meal  and potato starch and mix until well combined. Allow the mixture to sit for 10 minutes (or overnight in the fridge)

Shape into patties with moistened hands. Makes approximately 16 patties

Heat 1 tbsp coconut oil in a medium pan and cook the patties until browned on one side before flipping so they don’t fall apart.


Serve with a salad, in a buddha bowl or with homemade aioli using vegan mayo with garlic lemon and parsley. Yum!


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