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Quinoa Veggie Patties – Gluten Free & Dairy Free

These baked quinoa veggie patties make a tasty and nutritious snack, dinner or healthy lunchbox addition. Gluten free, dairy free and kid friendly these quinoa patties are flour free, packed full of nutritious vegetables and go perfectly with your favourite dipping sauce. I love having lots of healthy ready to go food for busy weeks. These quinoa veggie patties are super handy to have on hand for lunchboxes. I like to make a really big batch and enjoy them fresh out of the oven for dinner ready to dip into my creamy dairy free avocado sauce with a side salad.

Remaining patties then get stored in the fridge and added to my little boys lunches and dinners when needed. These tasty little morsels are an easy way to get more veggies into your kids – in a convenient pattie sized package.

These patties are chock full of vegetables and contain no flour – the main base for the pattie is quinoa and finely ground cauliflower. The ground cauliflower  gives the patties a grainy rice like consistency and holds together nicely without the need for flour.  I have added spinach, carrot and spring onion but you could add whatever veggies you like; kale, finely chopped broccoli or any leafy green would also work well.

Ground cauliflower and veggies in food processor

To make the patties you simply place the cauliflower, spinach and spring onion in a food processor and blitz until it has a rice like consistency such as the example in the photo above. Then grate some carrot, add a whisked egg, add the cooked quinoa, any spices (optional) then form into balls and bake – easy!

I have used red quinoa in these patties but any colour can be used. I find it helpful to make up a big batch of quinoa then use it in a variety of dishes for the week, quinoa is so easy to add to salads, porridge or baking and can really boost the nutrition and protein content of a vegetarian meal.

Vertical photo of baked quinoa veggie patties

Whats so special about quinoa?

Quinoa contains antioxidants called flavanoids which offer various health benefits, it is a good source of fibre and a good plant based source of protein. Quinoa is a unique grain as it contains all of the essential amino acids the body needs to make a complete protein. Essential amino acids are essential in the sense that they can’t be synthesized by the body so they must be supplied by the food we eat each day. This makes quinoa a great option to add to any vegetarian dish to bump up the protein content.

If you are looking for other recipes with quinoa you may like:

Quinoa Breakfast Bowl with Poached Egg, Avocado & Pesto
Beetroot, Avocado & Quinoa Salad with Spiced Walnuts & Mint

Or other savoury nutritious meal ideas that are lunchbox/ kid friendly:

Gluten Free & Paleo Savoury Muffins
Veggie Egg Muffins with Pesto
Turmeric Veggie Rice Balls with Sesame Seeds

I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Have a lovely week!


Serves 32 patties

Quinoa Veggie Patties – Gluten Free & Dairy Free

Healthy Quinoa Veggie Patties

20 minPrep Time

20 minCook Time

40 minTotal Time

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5 based on 3 review(s)


  • 2.5 cups quinoa, cooked (I used red quinoa)
  • 1/2 cauliflower, medium sized (approx 570gm)
  • 1 cup baby spinach leaves
  • 1 spring onion, finely chopped
  • 1 carrot, grated
  • 3 eggs
  • 1 Tbspn Tamari or gluten free soy sauce
  • 1/2 tspn salt
  • 1/2 tspn ground cumin
  • 1/2 tspn ground coriander


  1. Preheat oven to 180°C/355°F.
  2. Remove the cauliflower stalks and roughly chop the florets. Add to a food processor. Pulse the cauliflower in a food processor until finely ground and has a rice like consistency. Add the spinach and spring onion and pulse until fine.
  3. In a small bowl whisk the eggs.
  4. In a large bowl add the ground cauliflower, spinach and spring onion, add grated carrot, cooked quinoa, eggs, tamari, salt and spices.
  5. Line a large baking tray with parchment paper, lightly grease paper with some coocnut oil.
  6. Roll the patties into small balls, use about a tablespoon of mixture. Place on the baking tray evenly. You may need to do two batches.
  7. Cook for 20 minutes on one side, then gently flip over and cook for 4-5 minutes on the other side. They should be firm and lightly golden brown.
  8. Serve fresh from the oven with a dipping sauce or store in an airtight container in the fridge for up to four days.



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