Joshna's Quinoa Salad Patties

  • Servings: 12
  • Provided by:

    Ingredients Print Recipe

  • 3-1/2 cups leftover quinoa salad
  • 4 large eggs, beaten
  • 1/2 tsp salt
  • 1 cup whole grain bread crumbs plus more if needed
  • 1/4 cup vegetable oil or clarified butter


1. Combine the quinoa salad, eggs, and salt in a medium bowl. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties. Feel free to add more bread crumbs, a bit at a time, to firm up the mixture, if you like. Conversely, a bit more beaten egg or water can be used to moisten a dry mixture.

2. Heat the oil in a large, heavy skillet over medium-low heat, and add 6 patties if they'll fit with some room between each. Cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned.

Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a paper towel-lined baking sheet while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, or even deep fry them like hush puppies.

Sriracha Mayo Dipping Sauce

This is a versatile and delicious dipping sauce that can be used in a variety of ways. Substitute for your favorite hot sauce, or other flavors that you love.

Makes about 1 cup


  • 1 cup good quality mayonnaise
  • 1 tbsp sriracha chili sauce
  • 1 clove garlic, minced
  • 2 tbsp scallion greens, very finely sliced
  • ½ tsp salt
  • juice of ½ lemon


1. Combine all ingredients in a small bowl and mix well.

Garlicky Kale

Kale is vitamin and nutrient packed, and when sautéed lightly with garlic and hit with fresh lemon juice, it's totally delicious.

Serves 4


  • 1 bunch of bitter greens (kale, Swiss chard, spinach, rapini), spines removed, washed and torn into large pieces
  • 1-2 tbsp grapeseed oil
  • 2 cloves garlic, minced
  • salt and freshly ground pepper to taste
  • juice of 1 lemon


1. Heat skillet to high heat. Add 1 tbsp grapeseed oil and swirl around pan. Add garlic and sauté for 15 seconds. Add greens and season well with salt and pepper. Toss with tongs to coat the greens in the oil and sauté until greens have brightened in color and wilted slightly.

2. Remove from heat and squeeze lemon juice on top. Serve immediately and enjoy!

Accompanying Recipe: Joshna's Go-To Quinoa Salad

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