Spring Herb Quinoa Patties

Spring is so close! But really, it’s just barely here.  If you’re lucky you might have some tender leaves sprouting in your herb pots (I found chives in mine today!) but other than that we still have a bit of a wait until it’s really spring.

Those tiny little spring herb leaves are so exciting, though, that we wanted to let them shine in these delicious quinoa patties. Mint, parsley, and green onion are tossed with quinoa and shavings of flavorful cheese.  Crispy on the outside and packed with flavor, this is my spring go-to lunch.



These are made with simple whole foods ingredients. All you do is mix everything up in a bowl, then form little patties and pan fry them until they’re golden and crisp on each side. 



The mixture stores well in the fridge for a few days, so you can whip up a full batch and then fry just a few each day for lunch.  That’s what I’ve been doing! 

Spring Herb Quinoa Patties

inspired by a recipe in Super Natural Every Day, by Heidi Swanson
Yield is 8-10 patties

• 2 cups cooked quinoa (about 3/4 c. dry)
• 2 eggs
• 2 Tbsp chopped green onion
• 2 Tbsp chopped mint
• 2 Tbsp chopped parsley
• 1/2 c. grated strong cheese – we used an aged sheep’s milk cheese
• 1/2 c. bread crumbs
• 1/4 tsp salt

Combine everything but the quinoa in a large bowl and mix well.  Fold in the cooked quinoa until it’s fully incorporated and the mixture is even.
Heat a large frying pan, with a drizzle of oil to coat, to medium high.
Using a spoon & your hands, form appox 2” patties with the quinoa mix and plop them into the hot frying pan.
Cook each side for approx 3 minutes, or until golden brown.  Don’t disturb them for the first minute or two to prevent them from falling apart!  Flip, and cook the other side for an additional 3-ish minutes, or until both sides are golden brown.
Serve with more freshly grated cheese on top.