These Southwestern Quinoa Patties are a fun twist on classic quinoa patties. With a kick from salsa and garlic and a touch of cheese, this is a healthy meal you will crave.
As far as staple recipes around our house, quinoa patties are near the top of the list.
There are so many reasons to love them. The kids will eat them without fussing. Any time I can get all THREE of them eating the same thing, it is a huge win.
They are also amazing on the go. I almost always pack a batch up when we travel, because finding gluten free foods when you are road tripping can be really challenging. (Especially if you are, say, driving across west Texas as I will be soon.)
With our pending trip, I’ve been playing around with different varieties and today I’m sharing with you one of my new favorites.
These Southwestern Quinoa Patties are a fun twist on a classic. The fresh salsa really makes them. The salsa that I used was really just chopped tomatoes, onions, japalenos and cilantro. If your salsa is more liquid than mine you may need to add in extra breadcrumbs. You want a very moist mixture, but not so moist that you can’t form the patties.
Speaking of breadcrumbs, let’s talk about making gluten free breadcrumbs without any added oil. It is so easy!
All you need to do is throw gluten free bread (I use Udi’s) into your food processor and pulse it until the crumbs are fine. Preheat your oven the 300 degrees. Spread the crumbs on a rimmed baking sheer and cook for 5 minutes. Turn the oven off and let the crumbs sit in the oven for 30 minutes or so. (Make sure you tell everyone in the family you are doing this so no one decides to preheat the oven while your crumbs are still in there!) Voila! You’ve got great gluten free breadcrumbs for a fraction of what it would cost you to buy them. I make a big batch about once a month and then store them in the freezer so I always have them on hand.
Southwestern Quinoa Patties
Southwestern Quinoa Patties
- 2 cups cooked quinoa
- 1 cup black beans drained and rinsed
- 4 large eggs beaten or 4 flax eggs (4 tablespoons ground flax sets +1/2 cup water)
- 1 cup fresh salsa
- 1 ounce cheddar cheese grated (or Daiya)
- 2 cloves garlic minced
- 1 cup gluten free breadcrumbs see above
- 1 teaspoon cumin
- 1/4 teaspoon chipotle chili powder
- 1/2 teaspoon sea salt
- 1 tablespoon coconut oil
- For Serving: Avocado Salsa, Spicy Yogurt Spread
- In a medium bowl combine quinoa, black beans, eggs, salsa, cilantro, onion, cheese and garlic. Stir in breadcrumbs, cumin, chipotle chili powder and sea salt. Allow to sit for 5 to 10 minutes.
- Form into small patties.
- Heat oil in a heavy skillet over medium low. Add patties to the skillet (you will need to do this in batches so you don't overcrowd the pan). Cover and cook until the bottoms are brown and you see the edges start to dry, about 10 minutes. Flip and cook for another 8 to 10 minutes, until brown.
- Serve with avocado, salsa and spicy yogurt spread.
Servings 5, Serving Size 3 Patties, Calories 263, Fat 4.7g, Carbohydrates 43.2g, Protein 12.3g, Cholesterol 6mg, Sodium 540mg, Fiber 4.6g, Sugars 5.3g, WW Pts 7
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