Busy days and early bedtimes means that having a meal plan is essential. Now more than ever! There’s no time to stand around in the kitchen at 6pm every day wondering what to make for dinner, not when you’re working from home and home-schooling at the same time.
What works best for my family is to have a combination of quick, easy dinners and make-ahead options that I can put together on the weekend to eat during the week (so much healthier than caving in and ordering take-out every other day!) And these quinoa patties just happen to be both quick and easy and ideal for making in advance and eating later. They even stand up well to freezing, if you feel like making an extra batch. Which you should! Because they’re delicious and you’ll thank yourself next time you’re out of ideas or ingredients.
And here’s what I really love about this recipe—it’s super easy to change it up based on your family’s tastes. Use a different cheese, different vegetable, even a different grain. Think of this recipe as a template! Just taste the mixture before you add the egg and adjust as needed.
Broccoli-Feta Quinoa Patties Recipe
The quinoa patties can be served next to a light salad (we used arugula and cherry tomatoes), but they also work well with a side of carrot fries or zoodles. Whatever you have at hand will do! And that’s another great thing about this recipe – serve it with a different side each time, and you won’t get bored.
Photo + Recipe by Ana Stanciu
Broccoli-Feta Quinoa Patties
- 1 cup cooked quinoa
- 1/2 broccoli head steamed and chopped
- 1/2 cup crumbled feta
- 1 tablespoon chia seeds
- 2 garlic cloves minced
- 1/2 cup chopped parsley
- Salt and pepper to taste
- 1 large egg beaten
- 1 tablespoon neutral-flavored cooking oil
- Arugula and cherry tomatoes for serving (optional)
In a large bowl, combine the quinoa, broccoli, feta, chia seeds, garlic, and parsley. Add salt and pepper to taste, then fold in the egg.
Use your hands to shape the mixture into 4-6 patties. Heat the oil in a large skillet over medium heat and fry the patties for about 5 minutes on each side, or until browned and crisp.
Serve the patties on a bed of arugula and tomatoes.