Mediterranean Quinoa Patties | Cook for Your Life
Mediterranean Quinoa Patties - Cook For Your Life- anti-cancer recipes

Mediterranean Quinoa Patties

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5 out of 5 stars (based on 10 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

For those who need to cut on meat, but still need to pack a lot of protein into diet, then these Mediterranean Quinoa Patties are a good choice. Unlike other beans and grains, which have...


  • ¼ cup sundried tomatoes
  • 2 cups cooked quinoa (See Chef Tip)
  • 3 eggs, lightly beaten
  • 2 tablespoons whole wheat Breadcrumbs
  • ¼ cup onion, chopped
  • 2 tablespoons mint
  • Zest from half 1 lemon
  • ⅓ cup feta cheese, crumbled
  • 1 teaspoon of salt, or to taste
  • Pepper, freshly ground
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Nutrition Facts


147 cals


5 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


18 g


2 g


3 g


8 g


255 mg


  1. Soak the sundried tomatoes in hot water for 15 minutes.  Drain and then chop.
  2. Combine all ingredients in a bowl.  Mix well.  With hands form into 3 to 4-inch patties. The mixture will be very wet, to ensure the patties will be moist. If you are having trouble forming the patties, mix in more breadcrumbs, 1 tablespoon at a time.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat drop the patties into the pan, do this in batches so you do not crowd the pan.  Cook for 7 minutes, then carefully flip and cook for another 5-7 minutes, or until golden and cooked through.  Serve immediately with a green salad and Sesame Remoulade dressing or in a pita pocket.

Chef Tips

This recipe is a great way to use up leftover quinoa. To make it from scratch, combine 1½ cups rinsed quinoa with 3 cups water in a pot with a lid. Bring to a boil uncovered. Reduce heat to medium low and cover. Simmer for 15-20 minutes. Turn off the heat. Leave the quinoa to steam covered for 10 minutes. Remove the lid and let it cool before making the patties.

These burgers will keep up to 3 days in the fridge, so they can be made ahead of time. After cooking, cool them on a wire rack, then refrigerate or freeze them. Defrost them for 3-4 hours in the refrigerator, or run cold water over them until they are soft. When ready to eat them, reheat in a lightly oiled skillet.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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