Quinoa Spinach Patties: A Wholesome Delight for Any Occasion

There are some dishes that just feel like a warm hug, a testament to simple ingredients coming together to create something truly comforting and nourishing. For me, these Quinoa Spinach Patties are exactly that. I remember making them for the first time on a brisk autumn evening, the aroma of sautéing onions and garlic filling my kitchen, promising a delicious and healthy meal. The vibrant green of the spinach against the earthy tones of quinoa was a visual delight, and the resulting patties were surprisingly satisfying, bursting with flavor and goodness. It’s a recipe I return to again and again, a reliable favorite that never fails to impress with its simplicity and wholesome charm.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 16-20 minutes
• Total Time: 31-35 minutes
• Servings: 6
• Yield: 14 patties
• Dietary Type: Vegetarian (can be made Vegan with substitutions)

Ingredients

• 3 cups cooked quinoa (approximately 1 cup uncooked quinoa)
• 5 eggs, beaten
• 1/2 cup Parmesan cheese, grated
• 1 medium onion, finely minced
• 3 garlic cloves, finely minced
• 1/2 teaspoon kosher salt
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup plain breadcrumbs (or 1 cup matzo meal for a similar texture)
• 1 teaspoon olive oil

Equipment Needed

To bring these delightful patties to life, you’ll need a few essential kitchen tools:

• A large mixing bowl for combining the ingredients.
• Measuring cups and spoons for accuracy.
• A sharp knife and cutting board for mincing the onion and garlic.
• A large non-stick skillet for cooking the patties.
• A spatula for flipping the patties.
• A plate or baking sheet lined with parchment paper for holding formed patties.

Instructions

These Quinoa Spinach Patties are straightforward to assemble and cook, making them a perfect option for busy weeknights or a healthy weekend brunch.

1. Prepare Your Base: Begin by placing the cooled cooked quinoa in a large mixing bowl. It’s important that the quinoa is cooled; warm quinoa can make the mixture too wet and harder to form into patties.
2. Combine the Goodness: To the bowl with the quinoa, add the beaten eggs, grated Parmesan cheese, finely minced onion, minced garlic cloves, and kosher salt.
3. Incorporate the Greens and Binder: Next, add the thawed and squeezed dry frozen chopped spinach. Ensure you’ve squeezed out as much moisture as possible from the spinach – this is crucial to prevent soggy patties. Stir in the plain breadcrumbs (or matzo meal).
4. Mix Thoroughly: Mix all the ingredients together thoroughly. You want everything to be well combined.
5. Allow to Meld: Let the mixture sit for a few minutes. This resting period allows the breadcrumbs and eggs to absorb some of the moisture, helping to bind the ingredients and create a more cohesive batter.
6. Check Consistency: The batter should be moist, but not runny. If it seems too wet to hold its shape, you can add another tablespoon or two of breadcrumbs. If it seems too dry, a tiny splash of water or another beaten egg can help.
7. Form the Patties: Take about 1/4 cup of the mixture at a time and form it into patties. Aim for patties that are roughly 3-4 inches in diameter and about 1/2 inch thick. You can gently press them together to ensure they hold their shape. Place the formed patties on a plate or baking sheet.
8. Heat the Skillet: Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-low heat. It’s important to use medium-low heat to ensure the patties cook through without burning on the outside.
9. Cook in Batches: Carefully place the patties into the heated skillet. You will likely need to cook them in two or three batches to avoid overcrowding the pan, which can lead to steaming rather than searing.
10. Cover and Cook: Cover the skillet and cook the patties for 8-10 minutes on each side. This covered cooking method helps to cook them through evenly.
11. Achieve Golden Brown Perfection: Flip the patties gently and continue to cook, uncovered if you prefer a crispier exterior, for another 8-10 minutes, or until they are golden brown and heated through. The internal temperature should be firm.

Expert Tips & Tricks

• Squeeze, Squeeze, Squeeze! I cannot overstate the importance of thoroughly squeezing the moisture from your thawed spinach. A clean kitchen towel or cheesecloth works wonders for this. Excess moisture is the enemy of a well-formed and crispy patty.
• Cool Quinoa is Key: Always ensure your quinoa is completely cooled before mixing. Warm quinoa can break down, releasing starch and making your mixture too sticky.
• Don’t Overcrowd the Pan: Cooking in batches is essential for achieving that perfect golden-brown crust. Overcrowding will cause the patties to steam, resulting in a softer, less appealing texture.
• Adjust Breadcrumbs: The amount of breadcrumbs needed can vary depending on how moist your spinach was and how much liquid your quinoa retained. Don’t be afraid to add a little more if your mixture feels too loose to form patties.
• Make Ahead Magic: You can form the patties and refrigerate them for up to 24 hours before cooking. This is a fantastic time-saver for meal prepping.

Serving & Storage Suggestions

These versatile Quinoa Spinach Patties are wonderful served warm. They make a fantastic light lunch, a hearty appetizer, or a nutritious addition to a larger meal.

• Serving: Serve them as is, or with a dollop of Greek yogurt or a side of your favorite dipping sauce, like a lemon-tahini dressing or a spicy sriracha mayo. They are also excellent tucked into pita bread with some fresh greens and a drizzle of sauce.
• Storage: Leftover patties can be stored in an airtight container in the refrigerator for 3-4 days.
• Reheating: To reheat, place them in a single layer on a baking sheet and warm them in a 350°F (175°C) oven for 5-10 minutes, or until heated through. You can also gently reheat them in a skillet over low heat. Freezing is also an option; cool them completely, then arrange them in a single layer on a baking sheet until frozen. Transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in the oven.

Nutritional Information

Here’s an approximate breakdown of the nutritional value per patty, based on the ingredients listed:

Nutrient	Amount per Serving	% Daily Value
Calories	218.3
Calories from Fat	92.3
Total Fat	10.3 g	13%
Saturated Fat	3.2 g	16%
Cholesterol	74.7 mg	25%
Sodium	293.5 mg	13%
Total Carbohydrate	24.8 g	9%
Dietary Fiber	3.7 g	13%
Sugars	1.7 g	2%
Protein	9.6 g	19%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• Vegan Version: To make these patties vegan, simply substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer. You will also need to omit the Parmesan cheese or use a vegan Parmesan alternative.
• Add-ins: Feel free to add other finely chopped vegetables to the mix, such as carrots, bell peppers, or zucchini. Just be sure to squeeze out any excess moisture from watery vegetables.
• Herbs and Spices: Enhance the flavor profile by adding fresh chopped parsley, cilantro, or dried oregano, thyme, or a pinch of red pepper flakes for a touch of heat.
• Different Grains: While quinoa is fantastic, cooked brown rice or millet can also be used as a base for these patties.

FAQs

Q: Can I make these patties ahead of time?
A: Absolutely! You can form the patties and refrigerate them for up to 24 hours before cooking, or freeze them for longer storage.

Q: My patties are falling apart. What did I do wrong?
A: This usually happens if the mixture is too wet. Ensure you’ve squeezed the spinach thoroughly and that your quinoa is cooled. You might need to add a little more breadcrumbs to bind the mixture.

Q: Can I bake these instead of frying?
A: Yes, you can bake them! Preheat your oven to 375°F (190°C). Place the patties on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown.

Q: What can I serve these patties with?
A: They are incredibly versatile! Serve them with a fresh salad, as a side dish, or as part of a vegetarian burger.

Q: Is it okay to use fresh spinach?
A: If using fresh spinach, you’ll need about 1 pound. You’ll need to sauté it with the onions and garlic until wilted, then allow it to cool completely and squeeze out excess moisture before adding to the mix.

Final Thoughts

These Quinoa Spinach Patties are a testament to the idea that healthy eating can be incredibly delicious and satisfying. They are a wonderful way to incorporate more nutrient-rich grains and vegetables into your diet without sacrificing flavor or ease of preparation. I encourage you to give them a try, experiment with your favorite herbs and spices, and discover the simple joy of a wholesome, homemade meal. They’re perfect for sharing, and I’m confident they’ll become a staple in your recipe repertoire, just as they have in mine. Enjoy!