Gluten Free/ Lunch & Dinner

Spinach Quinoa Patties

Spinach is So so good for you, and so is quinoa, the ‘super food’ grain.

I love the taste of spinach too, it is just so juicy and rich, and filling too.  And quinoa is so versatile in all that it can do, it is really an amazing grain too.  Lately I have fallen in love with the Pizza crusts you can make with quinoa, as well as these delicious patties!  Oh and everything I make is gluten free too, I never use regular flour because a few years back, I was tested positive for having antibodies against Gluten and Oats, and I don’t want to ever develop celiac, so it is not a huge deal for me to give it up and only enjoy it on occasion.

So I was craving spinach one night (lol me and my cravings), and I wanted a fun way to enjoy it.  So I remembered the awesomeness of fritters and patties, and decided to whip this up.  It is relatively simple, although it does take some time slaving over the oven as you watch the patties fry and not burn or stick to the pan.  But I think it is all worth it.  I make a large amount so that I can refrigerate them and eat for dinner or breakfast alll weeek longg! I Love these with my favorite ‘Follow Your Heart Vegan Sour Cream‘, especially with a little added onion, garlic and dill powder.  Yum, I’m getting hungry just now thinking about it (haven’t eaten anything but a banana yet lol).  I also dipped these into a little bit of Fabanaise Chipotle Mayo by Sir Kingston’s, and that helps to gives it a little mustardy flavor and a spicy kick.

However you choose to enjoy these little guys, I hope they bring happiness to your soul <3


Spinach Quinoa Patties

Print Recipe
Serves: 15-20 Patties


  • 1 Cup - Dried Quinoa
  • 2 Cups - Filtered Water
  • 8oz - Frozen Spinach (about 1 Cup frozen)
  • 3 'Flax/Chia Eggs' - 3Tbsp Ground Flax Seeds or regular Chia Seeds mixed with 9Tbsp Water)
  • 6 Cloves - Garlic
  • 1 Tbsp - Melted Coconut Oil
  • 1/2 Cup - Gluten Free All Purpose Flour (if needed to dry the batter up, I used it)
  • 1/4 Cup - Vegan Cheese (optional)
  • Dill Weed Powder to taste
  • White or Black Pepper to taste
  • Sea Salt to taste
  • -
  • Oil for Frying (I recommend Coconut Oil or Avocado Oil)
  • Vegan Sour Cream (optional but highly recommended! I used Follow Your Heart brand)



Begin by cooking your quinoa. Bring your water to a boil and add in your dried quinoa. Turn down to a simmer, cover and cook 15-20 minutes. Then turn the stove off and let it sit for a few minutes to cool down. Then drain as much liquid as you can, and set aside in a large mixing bowl.


Meanwhile, create your flax or chia egg by grinding up flax seeds or simply adding chia seeds in with your water in a small bowl. Mix together and let it sit for at least 5 minutes.


Combine the rest of your ingredients into your large mixing bowl, and stir until everything comes together nicely in a thick paste like batter.


Heat up a frying pan with enough oil to coat the bottom about 1cm high. Turn to medium heat, and be careful not to burn the oil! You know the oil is hot when you sprinkle a few drops of water in the pan and it sizzles. Then it is ready;)


Using your hands (it helps to get them a little wet with water first), form tiny circles the size of a golf ball, and squish them while rounding any cracked edges with your fingers. Place on your spatula and gently add into your frying pan.


Fry multiple patties (as many as can fit in the pan) on each side for about 5-10 minutes, or until golden brown. Flip and remove when ready, placing them onto a paper towel to help remove excess oil.


Once you have used up all of your batter in batches and your patties have cooled down, dip into Vegan Sour Cream (I love to add onion, garlic, and dill powder to it!) and enjoy!


These patties re-heat very well if you want to enjoy them for left overs, just simply reheat in the microwave for 1 minute, or add to your toaster oven to bake for a few minutes at 350F, just enough to warm them up:)

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