just a smidgen

Piccolo Quinoa Patties

my little bambina is a downtown working girl

for the summer…

she’s learning to be frugal, so she brings her own lunch

it’s always a challenge for me..

er, her to come up with a something new that isn’t

{ ugh }

a sandwich or

{ again! }

a salad

sometimes you just crave a light, healthy lunch

..is it too much to ask that it be

portable as well?

these quinoa patties are robust


wholesome enough

to  keep you awake

.. to inspire you

for the rest of your work day

Hmmm.. do you think anyone would suspect

a wee piece of { Jack Daniel’s Maple} fudge

for dessert?

Note: Substitute with Gluten-Free Panko Crumbs if desired

Piccolo Quinoa Patties
  • 2 1/2 cups cooked quinoa (1 1/2 cups cooked in 2 1/2 cups water)
  • 5 large eggs, beaten
  • 1/2 tsp sea salt
  • 1/4 cup finely chopped fresh oregano
  • 1/8 cup finely chopped basil leaves
  • 1/3 white onion, minced
  • 3 cloves garlic, minced
  • 1/3 cup grated parmesan cheese
  • 1 cup panko crumbs (*substitute Gluten-Free)
  • water if needed
  • 1 tbsp extra-virgin olive oil, more as needed
To cook quinoa
  1. Bring 1 1/2 cups quinoa and a pinch of salt in 2 1/2 cups water to a boil in a medium saucepan. Reduce to low and simmer for about 15-20 minutes or until all liquid is absorbed. Remove from heat, setting aside with the lid on.
  2. Meanwhile, beat 5 eggs together in a small mixing bowl, add sea salt and beat again just to mix.
  3. Dice oregano, basil, onion, and garlic.
  4. Measure out 2 1/2 cups of the cooked quinoa into a large mixing bowl. Allow to cool slightly.
To Assemble
  1. Pour the egg and salt mixture over the quinoa and stir to mix. Then add the diced oregano, basil, onion and garlic, stirring again to mix.
  2. Add the panko crumbs and stir to thoroughly blend. Then set aside to allow crumbs to absorb some of the moisture.
To Cook
  1. Heat olive oil in a heavy skillet over medium low heat.
  2. Form patties with damp hands, pressing to form a “snowball” sized amount in your hands then flatten into a patty shape. Mine were about 3” wide and 3/4” high.
  3. Place 5 – 6 patties in the skillet, do not “crowd”. Allow them to brown on one side (about 8-10 minutes) and then very gently turn over to brown on the other side for the same length of time.
  4. Remove to a wire rack and continue to cook the rest of the mixture.
  5. This recipe makes about 10 patties.
  6. Serve with your favorite salad immediately, or refrigerate and have for lunch over the next few days.
  7. Adapted from 101 Cookbooks


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