Yes, I’m aware quinoa is a super grain, high in protein, amino acids and minerals. It should be in my diet regularly but I haven’t been able to get into the texture or flavor. I’ve tried rinsing it before cooking, but it just doesn’t do it for me.  My daughters tell me I should try putting it in the blender and grind to a flour to use in pancakes and muffins, and I admit I haven’t tried that yet.

Recently I joined pinterest, (what a time sucker) and am discovering lots of great ideas for cooking: I clicked on the photo for Little Quinoa Patties and found the original recipe on Epicurious ( It caught my eye because I thought maybe the flavor of a good strong cheese, and mashing the quinoa would disguise it enough. However, I didn’t have any chives and in looking at the recipe, thought it might need a little help. That night I went out on a limb and brought the patties to a dinner gathering. It was gratifying to see that omnivores and carnivores alike dove right in. Success! These, or something similar will be on the menu again.

Quinoa Patties with Edamame (makes 12 patties)

  • 3 cups cooked quinoa, cooled (I cooked it in the rice cooker with Better Than Bouillon)
  • 1 cup chopped onion
  • 1 cup shelled edamame (I used frozen)
  • 1-2 cups whole wheat bread crumbs (as needed to absorb excess moisture)
  • 1-2 ounces strong cheese (I used Locatelli Pecorino Romano)
  • 4 eggs beaten
  • 4-5 cloves garlic, minced
  • salt/pepper to taste
  • Olive oil for frying (1-2 T)

Mix the quinoa and eggs together until well combined. Add all the other ingredients, using one cup of the bread crumbs. Let rest to absorb liquid, and if it’s too runny, add more breadcrumbs. Heat a large skillet, add enough olive oil to coat the pan but not form puddles. Form the patties and place in the skillet cooking two batches of six. Cover loosely and cook over medium heat for six to eight minutes, until browned on one side. Carefully flip them, adding more oil if needed. They seem sort of loose when you are placing them in the pan, but the egg does a great job of binding them together. 





 I cooked these about 2 hours before the meal and then placed them in a warm oven for a few minutes before serving. My sister and I each had a leftover patty  the next day – they kept nicely. Glad to finally find a use for quinoa and look forward to experimenting with different cheeses and spices. I used the Locatelli because it comes from sheep and doesn’t cause the side effects that regular dairy does. These would be good to make ahead and have on hand for lunches.