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Spinach and Feta Quinoa Patties

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Spinach and feta quinoa patties are vegetarian, nutritious, and a great meatless option everyone loves. Serve with the lemon yogurt dip!
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 12 servings 1x
  • Category: Savory
  • Diet: Vegetarian

Spinach and feta quinoa patties are vegetarian, nutritious, and a great meatless option everyone loves. They are also a great way to use quinoa leftovers and perfect for meal prep. Dip them into the lemon yogurt dip for more refreshing flavors. Amazing!

Ingredients

Scale

Quinoa patties:

  • 1 cup (200g) uncooked quinoa or 2 ½ cups (450g) cooked quinoa
  • 2 large eggs
  • ½ yellow onion, finely chopped
  • 2 small shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1–2 small red chili pepper, finely chopped*
  • 1 cup (30g) baby spinach, rinsed, and finely chopped**
  • 3.5 ounces (100g) feta cheese, crumbled***
  • ¾ to 1 cup (80-110g) breadcrumbs****, or more if needed
  • 2 Tablespoons extra-virgin olive oil, for cooking

Yoghurt dip:

  • ½ cup (120 ml) natural Greek yoghurt
  • 1 Tablespoon lemon juice
  • 1 Tablespoon chives, finely chopped
  • Salt and freshly ground pepper

Instructions

  1. Pour the quinoa in a saucepan. Cover with 2 cups of water. Bring to a boil, then reduce heat, cover and simmer on low heat. As soon as all the water is absorbed, turn off the heat, but leave covered for 15 minutes. The steam will continue to cook the quinoa, resulting in lovely fluffy quinoa grains. Fluff with a fork and allow to cool completely.
  2. In a large bowl, mix the cooked and cold quinoa with the eggs until combined. Stir in the salt, pepper, then add the feta, shallots, onions, garlic, chili pepper, and spinach. Then mix in the breadcrumbs to absorb the moisture. The mixture should be wet enough to shape into patties. Feel free to add some water if the patties are too dry, or breadcrumbs if they are too wet.
  3. Spoon some mixture and shape the patties by hand, or using a ⅓ measuring cup. Transfer into a plate or baking sheet, and place in the refrigerator for 15 minutes. This will allow the mixture to hold its shape while cooking later on.
  4. Heat olive oil into a large skillet on medium heat, and once hot, place 3 patties at a time into the heated skillet, lightly pressing it down with the back of a spoon to shape it into a patty. Cook for 3-5 minutes on each side, until both sides are golden brown. Repeat with the rest of the mixture, adding more cooking oil as needed.
  5. Prepare the yogurt lemon dip in a small bowl by combining Greek yoghurt, fresh lemon juice and chives. Season with salt and pepper. Enjoy the patties hot or cold, with the yoghurt dip, a salad and/or some crispy veggies on the side. Enjoy!

Notes

* For a toddler version, or if you do not like spicy food, you can skip the red chili pepper in the recipe. Instead, feel free to add a little bit of paprika for smoky flavors, although this is not strictly necessary either.

** If using baby spinach with very small leaves, you do not need to chop them.

*** You could also replace the feta cheese with fresh goat cheese, crumbled.

**** For a gluten-free version, consider using gluten-free breadcrumbs or gluten-free oats instead. The quantity of breadcrumbs may vary a little bit, depending on the mixture humidity. If too wet, add a little bit more breadcrumbs, one Tablespoon at a time, and stir well between each addition.

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