Meatless Monday: Quinoa Patties with Sautéed Leeks and Gruyere Cheese

This recipe was adapted from the amazing Heidi Swanson’s cookbook Super Natural Every Day, but I happened upon it on epicurious.  She also has a great baked version of the recipe on her blog

These patties are fairly easy to put together but are full of interpretative options.  I filled mine with the leftover combination of cheeses I used in a recent mac n’cheese (Irish cheddar, aged gouda, gruyere, and parmesan), sauted leeks, and fresh herbs.  You could easily do an Indian inspired version with garam masala, and cardamom or a greek one with mint, olives, and a tzatziki  dipping sauce, yum! The possibilities are endless.

I was inspired by Maddie’s recent “Quick Tip” for more flavorful pasta when cooking my quinoa. I cooked the quinoa in half water, half vegetable broth, with several sprigs of the fresh herbs I chopped into the patties.

Quinoa patties would make a great appetizer at your next party, or many meals to keep enjoying throughout the week.  I will admit that I’ve been so addicted, I have been eating them for almost every meal…for three days.


Quinoa Patties with Sautéed Leeks and Gruyere Cheese 

  • 2 1/2 cups cooked quinoa, at room temperature
  • 4 large eggs, beaten
  • 1/2 teaspoon fine-grain sea salt
  • 1 tbs lemon thyme
  • 1 tbs fresh oregano
  • 2 tbs fresh basil
  • 1 sauted leek
  • 1/2 large red onion
  • 1/2 cup your favorite hard cheese, grated (suggest a combination of gruyere, parmesan, and cheddar)
  • 1 cloves garlic, finely chopped
  • 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed water, if needed
  • Cooking oil for pan frying

Combine cooked quinoa with eggs, and salt.  After eggs are well distributed throughout quinoa, add the fresh herbs, leeks, onion, cheese, and garlic.  Lastly mix the bread crumbs thoroughly and let the mixture sit for a few minutes so that bread crumbs fully absorb the moisture.  The final mixture should be able to be formed into patties but it needs to be as moist as possible without falling apart. If you need more moisture, add more beaten egg.  Alternatively, if the mixture is too moist, add more bread crumbs.

Pan fry in a little cooking oil until golden brown on each side, approximately 7-10 minutes per side, depending on the size of your patties. Serve with your favorite dipping sauce.


I served the quinoa patties with my favorite mayonaise, Lemonaise, with ample amounts of lemon juice added (being the citrus addict that I am).

Whether you serve them at your next party, or get addicted like me and live off of them for days, I hope you enjoy these delicious patties.  Until next week, Happy Meatless Monday!

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