Spinach and Quinoa Patties on a white plate, topped with sour cream and chives

There are a lot of things about my life that have changed since I became a parent. I now consistently go to bed while it’s still light out. I do adult things like pay for life insurance. Each room of my house is littered with toys. And my diet has totally changed. I definitely didn’t foresee such a huge shift in what I ate back when I was prepping for parenthood.

There are a number of reasons why the change happened. First of all, obviously, my time is limited. And a lot of that limited time is spent holding a baby, which means I no longer have two free hands to cook and eat food with the wild abandon I once had. Secondly, we discovered a few months back that my JuneBug has a milk and soy protein intolerance, meaning I’ve cut out all soy and dairy from my diet. Thankfully, most kids grow out of the intolerance within the first year, and I’ll eventually be able to drown myself in cheese again, but for now, my diet is limited. The two things combined mean my diet is drastically different from what I was eating pre-baby.

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Spinach-Quinoa Patties

And let me tell you, this combination isn’t very conducive to balanced eating. More of my diet than I like to admit is made up of granola bars (I have a specific brand and variety that I know is soy- and diary-free) and trail mix. There is absolutely nothing wrong with either, but when they make up a large portion of your daily calorie intake, it’s not a very balanced way of eating. And I’m feeling it. The sugar overload has me feeling completely run down (well, that and having a four-month old).

I decided this past week I was sick and tired of feeling sick and tired, and decided to (a) complain about it on the internet for the whole world to see and (b) do something to fix it. So I headed to the kitchen and powered through a bunch of cooking in order to whip myself up some new mom friendly foods. Healthy, fast, not packed with sugar, soy or daiy, and preferably easy to eat with one hand. The first of my Mommy munchies are these super tasty quinoa patties.

Spinach-Quinoa Patties

These are like little health food superstars wrapped up in an easy grab-and-go package. They are a source of complete, vegetarian protein (thanks to the quinoa), they are packed with nutrients because of the carrots and spinach. They are both filling and nourishing. And, if you think all of this sounds like a recipe for tastebud boredom, you’ll be happy to know that these patties are incredibly flavorful. I was so impressed with the explosive flavor of these guys.

I’ve been eating them straight out of the fridge (see previous note about lack of time), but you can also top them with sour cream, tzatziki, or hummus to add a bit more punch. These patties are so versatile! Crumble them onto a salad. Eat them as a side dish for dinner. Form them into bigger patties for a veggie burger substitute. Pack them into a lunch. Freeze them up for later eating. It may seem like this recipe makes a ton, but I promise you’ll find a way to use themโ€”and then wish you’d doubled the recipe.

Spinach-Quinoa Patties

I cooked these up by pan-frying them in a touch of avocado oil (it has a nice high smoke point), which made them crispy and crunchy, but you could also bake them in a medium oven for 15-20 minutes until they are golden brown. 

Enjoy!

 
Spinach and Quinoa Patties on a white plate, topped with sour cream and chives

Spinach-Quinoa Patties

Yield: 36 small patties
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 1 hour

Showcase the power of two vegetarian superfoods in these spinach and quinoa patties. Perfect for snacks, lunches or dinner!

Ingredients

  • 3 cups cooked quinoa (for extra flavor, cook in chicken or vegetable broth)
  • 3 eggs
  • 1/2 teaspoon salt
  • 2 tablespoons minced parsley
  • 2 cloves garlic, minced
  • 1 large carrot, peeled and shredded
  • 4 green onions, diced
  • 1 cup frozen, chopped spinach, thawed, and squeezed dry
  • 1/2 cup grated Parmesan cheese (optional)
  • 1-2 cups whole wheat panko breadcrumbs (I like these)
  • 2 tablespoons avocado or olive oil

Instructions

  1. Combine all ingredients, except the oil, in a medium mixing bowl until well mixed, adding in more breadcrumbs if necessary to achieve a mixture that will hold its shape when formed into patties. Let the mixture rest for 5-10 minutes to allow melding.
  2. Heat the oil in a large skillet over medium-high heat. Form the mixture into small patties (about 2" wide) and, working in batches, cook patties in heated skillet for two minutes on one side, flip and cook for an additional two minutes, or until both sides are golden brown. Let quinoa patties cool on paper towels.
Nutrition Information:
Yield: 12 Serving Size: 3 patties
Amount Per Serving: Calories: 225Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 216mgCarbohydrates: 36gFiber: 6gSugar: 1gProtein: 11g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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65 Comments

    1. Hi Deborah! You should be able to find gluten-free panko breadcrumbs right next to the regular panko breadcrumbs at your local grocery store. If your store doesn’t carry them, you can find them onlineโ€”or feel free to swap in your favorite gluten-free breadcrumbs instead.

  1. I love that this recipe is so easy and forgiving. I don’t measure the spinach, just use the whole 10oz package. Like extra garlic or parmesan? No problem. Run out of bread crumbs, use crushed french-fried onions instead. I am baking them this time – hope they turn out as good as the previous times I’ve made them.

    1. I’ve never tested them with a chia or a flax egg (or egg replacer), but it might just work! Let me know if you try it out.

  2. These are so good! I just made these for my daughterโ€™s lunch. She is a 13 year old athletic vegetarian. Iโ€™m always looking for ways to get her protein.

  3. I made these again today only this time I used grated zucchini (fresh from the garden) instead of spinach – very tasty!! I also baked them instead of frying because I could get more on the pan.

  4. I want to use them as appetizers for a dinner party. Can i make them ahead of time and heat them in the oven at 350 for sometime before serving? Are they going to be crispy? Are they going to dry out?
    thanks

    1. Hmm, I’m not sure. I do know they freeze really well, so you could make them ahead of time and freeze them until party time!

  5. Made these last week and loved them! I froze the leftovers and have been heating them up and having them for snacks. I did bake them on parchment paper instead of frying as I am trying to cut calories. Any idea on a calorie count?