5.0 from 3 votes
Quinoa Patties with Sriracha Dip
Tasty little quinoa patties with cilantro and parmesan - these are a protein filled snack that can be eaten hot, cold or at room temp.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 435 kcal
Course:
Appetizer , Snacks
Cuisine:
American
Ingredients
- 1 cup uncooked quinoa rinsed
- 1 3/4 cup vegetable stock
- 4 large eggs
- 3/4 teaspoons seasoned salt
- 1/4 teaspoon cracked pepper
- 1/4 cup cilantro chopped
- 1/2 cup Parmesan Cheese Freshly grated
- 2 cloves garlic finely minced
- 1 cup saltine crackers finely crushed - about 3/4 of a sleeve
- 1 tablespoon olive oil
Sriracha Dip
- 1/2 cup sour cream
- 1 tablespoon Sriracha
Instructions
Get prepped
- Rinse the quinoa and chop the cilantro. Mince the garlic, grate the parmesan cheese, and beat the eggs.
Cup of Yum
Cook the quinoa
- Bring the vegetable stock to a boil in a medium saucepan. Add the rinsed quinoa, bring it back to a boil, then cover, reduce heat, and simmer for about 12 minutes or until the quinoa is tender. Set aside and let cool to room temperature.
Combine the mixture
- In a medium bowl, mix the cooled quinoa, beaten eggs, seasoned salt, and cracked pepper. Stir in the cilantro, parmesan cheese, and garlic. Add the crushed saltine crackers and stir until the mixture is fully combined. Let it sit for about 5 minutes to absorb some of the liquid. If it feels too dry, add a little more broth; if too wet, add additional cracker crumbs.
Form the patties
- Using a small cookie scoop, portion out the mixture, then press it into your hands to form small, flat patties.
Cook the patties
- In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the patties in a single layer. Cook until the bottoms are golden brown, about 3 minutes, then flip and cook the other side for about 3 minutes until golden brown. Remove and repeat with remaining patties, adding more oil if needed.
Prepare the Sriracha dip
- In a small bowl, mix the sour cream and sriracha. Adjust the sriracha to taste. Serve alongside the warm quinoa patties.
Notes
- Make-ahead tip. Get these patties ready ahead of time and just pop them in the fridge until you’re ready to cook!
- Spice it up (or down). You’re in control – add as much or as little sriracha as you want in the dip for your perfect heat level.
- Storing leftovers. Got extras? Toss them in the fridge for up to 3 days and reheat in a skillet or oven to keep that crispy goodness!
Nutrition Information
Calories
435kcal
(22%)
Carbohydrates
43g
(14%)
Protein
18g
(36%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
187mg
(62%)
Sodium
1283mg
(53%)
Potassium
380mg
(11%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
740IU
(15%)
Vitamin C
3.5mg
(4%)
Calcium
231mg
(23%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 435
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 187mg | 62% |
| Sodium | 1283mg | 53% |
| Potassium | 380mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 231mg | 23% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.