Quinoa Patties

My Mum’s Gluten Intolerant, and I love the idea that quinoa is a complete protein so one of the most ideal vegetarian alternatives to meat. But, as our good friend Clare Obeid, who compiles a must-read health blog called the Saha Space agrees, coming up with ideas to make quinoa taste interesting is a challenge.

Claire writes, “Sometimes we get into a food rut. I have been eating Quinoa for a while in the same old way – tossed with roasted veggies.

Recently in the hope that I could reignite my Quinoa love, rather than totally ditch it (I love it too much) I experimented with Quinoa patties.

The result? Yummy, very filling, nutritious and super easy Quinoa patties. I made these and steamed veggies (amongst running around the house doing other things) in less than 40 minutes.

Here’s the recipe!



2 cups cooked quinoa – red or white
1/2 cup chickpeas + 2 tbsp water
3 – 4 tbsp chia seeds with ½ cup of water
1 tbsp shoyu/tamari OR Bragg’s Liquid Aminos
1 tsp dried basil leaf
1/2 tsp dried thyme leaf
1/2 tsp cumin seed
1 tsp coriander seed
1/2 tsp paprika
1/2 tsp crushed garlic
2 tbsp coconut flour
Salt & pepper to taste
3 spring onions – diced
handful of parsley
½ red capsicum – diced
½ red onion
Dash of chilli flakes
Butter/Ghee/Coconut oil


What to do:

In a fry pan heat 1 tbls of butter/ghee/coconut oil

Add the cumin, coriander, paprika and garlic, stirring, 5 min.

Transport all ingredients to a food processor and blend.

Add more water if needed – you want the mixture to be a little wet/sticky so that it stays moulded and doesn’t dry out.

If you have time, chill the mixture for an hour or so before forming into patties, for a firmer patty.

Divide the mix into 8 equal portions and form into 3 inch patties – I just used a large soup spoon and my hands! If they are too big they won’t cook through.

Lay evenly on baking paper in a baking tray. Bake at 180 degrees for 20 – 30minutes

To freeze uncooked, place the patties between sheets of wax paper in a container.


Serve with fresh yoghurt, slices of tomato or  homemade relish and lots of leafy greens on the side. The next day I had the leftovers with eggs for breakfast.


I’ve fallen in love with Quinoa again.




Claire Obeid is a Holistic Health Coach, Yoga Teacher and blogger. She is the creator of The Wellness Project -www.thewellnessproject.net.au — a holistic health coaching practice that aims to support individuals in reaching true balance, health and happiness… ultimately to live in wellness. Check out Claire’s blog at www.thesahaspace.com