Quinoa Veggie Patties (Baked) - GF & DF.

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.

The 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.

These patties are so easy to make, here's how:

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 below.

Then grate some carrot, add a whisked egg, add the cooked quinoa, any spices (optional) then form into balls and bake - easy!

Additional Recipe Notes

• The ground cauliflower gives the quinoa patties a grainy rice-like consistency and holds together nicely without the need for flour. 
• I have used red quinoa for these patties but any quinoa can be used.
• I have added spinach, carrot, and spring onion into these quinoa patties but you could add whatever veggies you like; kale, finely chopped broccoli or any leafy green would also work well.
• 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.

What's 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 (source).

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

Here are some other savoury 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 and leave a star rating, 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!

Hope

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Quinoa Veggie Patties – Gluten Free & Dairy Free

Yield: 32 patties

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These baked quinoa veggie patties make the perfect lunch, light dinner or can be popped into lunchboxes. Gluten-Free, Dairy-Free and Vegetarian.

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Ingredients

• 2.5 cups cooked quinoa, I used red quinoa
• ½ 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
• ½ tspn salt
• ½ tspn ground cumin
• ½ tspn ground coriander

Instructions

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 coconut 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.

Notes

• Please note the nutritional information is approximate only and is based on a serving of one quinoa veggie pattie.

• The ground cauliflower gives the quinoa patties a grainy rice-like consistency and holds together nicely without the need for flour. 
• I have used red quinoa for these patties but any quinoa can be used.
• I have added spinach, carrot, and spring onion into these quinoa patties but you could add whatever veggies you like; kale, finely chopped broccoli or any leafy green would also work well.
• 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.

Nutrition Information

Yield 32 Serving Size 1
Amount Per Serving Calories 29Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 82mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 0gProtein 2g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.