Peas + Pesto Quinoa Patties

Pesto and pea quinoa pattiesA few months ago Trey and I (along with a few friends who met us from Nashville) spent the weekend at my SIL, Kat’s, lake cabin. You remember Kat, right? She’s the wine lady. And in true Kat form, she had planned a five-course wine pairing dinner for us that weekend. 

I know, I have the best in-laws for many reasons. You don’t even know.

One of the dishes she served was broccoli quinoa patties. She made quite a few, so we ended up snacking on the leftovers the next day too. And it just reminded me how much I love these, even though I hadn’t made any for at least a whole year. Boo!

Pesto and pea quinoa patties My first encounter with quinoa patties was in Heidi Swanson’s book, Super Natural Everday. Awesome cookbook, and I love her blog as well. 

These are a fun and flavorful variation filled with peas, pesto, and garnished with fresh squeezed lemon juice. They make a great (and light) dinner next to a salad, you could top them with a fried egg for a savory breakfast option, or you can eat them cold for an afternoon snack. That last option, the lazy choice, is probably the one I do the most. Go figure. 🙂

Best quinoa pattie recipePeas + Pesto Quinoa Patties, makes 20 small patties.

1 cup uncooked quinoa (about 2 1/2 cups once cooked)
2 slices whole wheat toast
1/2 onion, chopped
1 cup peas (if frozen, thaw first)
2 tablespoons pesto
1-2 eggs (There’s one in the photo, but I ended up using two—chaos!)
1/4 cup flour
salt + pepper to taste
lemon for garnish

Cook the quinoa and allow to cool. You can also use day old quinoa for these. 

Toast the bread, then turn into bread crumbs either in a blender or food processor.

How to make quinoa pattiesIn a large bowl combine the quinoa, bread crumbs, chopped onion, peas, pesto, and eggs. Season generously with salt and pepper and stir to combine. Then stir in the flour. You’ll also want some extra flour set to the side so you can flour your hands as you work on forming the patties.

You want each patty to be just slightly larger than the palm of your hand. Place them on a baking sheet lined with wax or parchment paper as you work. Once you form all the patties, pop the whole sheet in the refrigerator for 30 minutes so they can firm and dry out just a little.

If you’re not going to eat all of these within a day or two, then you could also wrap a few of these up and freeze them until you’re ready to eat them.

How to cook quinoa patties so they don't fall apart or stickAdd a few teaspoons oil or butter (I used olive oil) to a pan. Cook the patties over medium heat. Once you add the patty to the pan, lightly press flat with a spatula. Cook for 2-3 minutes, then flip and press the other side flat. You want to only flip once or twice, as this helps the patties not fall apart as you cook. So be sure to use a little patience and wait 2-3 minutes so each side can cook. If they get too crispy during that time, adjust your heat.

Once cooked, remove to a plate lined with paper towels to remove any excess oil before serving.

Pesto and pea quinoa patties Serve warm with a lemon wedge. You’ve got to add the fresh lemon juice to these, makes them totally out of this world. I just love peas and lemon together. Yum! xo. Emma

Note: If you’re enjoying this as part of the Weekday Weekend Challenge be sure to use a non-dairy pesto (see our cookbook for a recipe).

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

Peas and Pesto Quinoa Patties

Servings 20

Ingredients

  • 1 cup uncooked quinoa about 2 1/2 cups once cooked
  • 2 slices whole wheat toast
  • 1/2 onion chopped
  • 1 cup peas if frozen, thaw first
  • 2 tablespoons pesto
  • 1-2 eggs There's one in the photo, but I ended up using two—chaos!
  • 1/4 cup whole wheat flour
  • salt + pepper to taste
  • lemon for garnish

Instructions

  1. Cook the quinoa and allow to cool. You can also use day old quinoa for these.
  2. Toast the bread, then turn into bread crumbs either in a blender or food processor.
  3. In a large bowl combine the quinoa, bread crumbs, chopped onion, peas, pesto, and eggs. Season generously with salt and pepper and stir to combine. Then stir in the flour. You'll also want some extra flour set to the side so you can flour your hands as you work on forming the patties.
  4. You want each patty to be just slightly larger than the palm of your hand. Place them on a baking sheet lined with wax or parchment paper as you work. Once you form all the patties, pop the whole sheet in the refrigerator for 30 minutes so they can firm and dry out just a little.
  5. If you're not going to eat all of these within a day or two, then you could also wrap a few of these up and freeze them until you're ready to eat them.
  6. Add a few teaspoons oil or butter (I used olive oil) to a pan. Cook the patties over medium heat. Once you add the patty to the pan, lightly press flat with a spatula. Cook for 2-3 minutes, then flip and press the other side flat. You want to only flip once or twice, as this helps the patties not fall apart as you cook. So be sure to use a little patience and wait 2-3 minutes so each side can cook. If they get too crispy during that time, adjust your heat.
  • Amazing, vegetarian recipe. As a meat eater I’m always trying to vacate days in the week for substituting meat while trying my hardest not to turn to the high carbs of pasta! This I think is the biggest challenge, while bringing out strong flavours in grains and Quinoa.

    Will definitely be giving these a try instead of the Thursday night Veggie burgers this week!

    Thank you.

  • just FYI: i just made a vegan version of these by leaving out the egg(s) and using some cornstarch instead and they turned out great (i even oven-baked some instead of frying and they were still very tasty and without any fat as well 🙂 )

  • I love that this recipe required only a handful of common ingredients! Great adaptation. Delicious, too!

  • I’m just asking on this post, because comments of older posts are closed, what kind of food processor do you use or would you recommend to make nut butters, cookie butters and just in general chop vegetables etc.
    Thanks in advance
    -Sophie

  • Just made these. So yummy!!! I baked them in the oven for 20 min instead of the pan. Less oil, so they feel even healthier!! Thanks for sharing your delicious recipes and lovely pics 🙂

  • Made these last night! Wonderful!!!! No peas in the freezer (How did that happen?) but used cut up artichokes instead. VERY, VERY good…had kind of a falafel vibe to it. Hubs took extra for lunch and I’m going to do a fried egg over mine! Great recipe

  • I haven’t with this recipe, but I always bake my croquettes (made with quinoa, or meat, or chickpeas, etc) and they turn out amazing every single time, and very crunchy. I just put them on a baking sheet, drizzle a tiny bit of olive oil over them, and pop them in the oven for a few minutes, turning them over a couple of times. I find that they bake better if you put them quite high on the oven, and use the grill function (specially if you like them crunchy).

  • I made these for dinner tonight and they were fantastic. Definitely as delicious as the pictures portray them to be. They tasted light and healthy and were surprisingly filling at the same time.

    Thanks for the great recipe Emma!

  • I just had dinner but my mouth is watering at the sight of these! They look so, so amazing. Thanks for sharing!

  • I can’t wait to try this! It combines some of my absolute favourite ingredients; pesto and quinoa! Thanks for sharing, Emma!
    🙂 Anneke

  • I’m terrible with sides. What, other than a lemon, would you serve this with?

  • I love when it looks both healthy and delicious x.

    jeansandmacaroons.blogspot.com

  • Looks yummy!! you mentioned you tried some broccoli ones… I guess this variation will be cutting the broccoli in little pieces and using similar proportion than the peas?
    Thanks Emma.

  • Hi Mandi! Glad you like the “print recipe” option! We already contacted the giveaway winners. Thanks for entering! 🙂 -Jacki

  • These look incredible! I’ve been trying to find some more vegetarian friendly recipes and these are absolutely perfect. Thanks so much for the recipe! x

  • These looks great. One questions: Have you ever tried to bake them, as opposed to pan frying?

  • Wow, I’m going to try these tonight and if they work out fine I will make them for Valentine’s day as a starter. Quinoa is something we could eat more of in this house as the health benefits are great.

    Thanks for the post.

  • These look great and will be a great addition to a summer picnic (or when my vegetarians friends come to dinner).

  • They looks delicious!!!
    To be honest, I’ve never tried any recipe with quinoa before.
    I guess it’s just because it’s a kind of recipe that is not that common here in Brazil.

    But looks healthy and simple to make. 🙂 Gonna try this weekend!

    xo, Deborah
    http://www.everything713.blogspot.com.br

  • As a vegetarian, my roommate and I are always on the lookout for easy veg dinner recipes/ which might orchestrate as breakfast/snacks too, and this is a perfect match! Thanks so much for sharing, you can bet I’ll be peeking at your blog every time I cook now :’)

  • I want these in my tummy right now! But I will wait for Sunday brunch so I look fancy

  • Tgeseclook delicious! Can you use canned bread crumbs instead of making your own?

  • These look really tasty, I’ve not cooked with quinoa before so I’d better get some!

  • Hi Emma, do you think these would work with untoasted breadcrumbs? I’ve got a ton of fresh breadcrumbs stashed in my freezer, just waiting to be thrown into something yummy!

  • Definitely trying these! A great, easy, staples recipe! x
    Madeleine, The Daily Mark

  • This looks yum, and i have almost all the ingredients with me right now(missing bread).. would love to make these, i am interested in tasting the quinoa this way..

    xo
    Hems
    agoldentulip.blogspot.com

  • Yum! I have all the ingredients in my pantry/fridge! Yay!
    Also – I like the “print recipe” option – thanks!
    And – did I miss it when you announced winners for your 12 Days of December giveaway? Or did you just contact the winners directly? I just keep dreaming of that camera… 🙂

  • Gosh, these look amazing! I need to try them out, and I also need to figure out how you made that awesome chalkboard food photography backdrop. Looks great!

  • This looks so delicious. I love any food in pattie form. They are just so easy to eat!

  • Wow! What a great idea. I’ve never tried, but I love quinoa and all the other ingredients. Thanks, Emma. 🙂

  • Oh, I was just looking for something to do with my quinoa! Maybe I will give this a try.

  • Oh, I was just looking for something to do with my quinoa! Maybe I will give this a try.

  • Can’t wait to try these! Fingers crossed that I can coax my toddlers into tasting them:)

  • Oh let me know what they think. I taste tested them on 5 adults but no kids so I’d love to hear their review. 🙂

    -Emma

  • Oh, these look just yummy…..off to buy quinoa to be able to make them for my littles 🙂 Thank you!!!!!!!

  • SO yummy AND healthy. So we need to know what wine to pair with them… 😉

  • Glad you like it! Hopefully it makes it that much easier to use our site. 🙂

    -Emma

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