Mini Baked Quinoa Patties

Mini Baked Quinoa Patties

Bonsbabyrecipes

"These baked quinoa patties make a perfect protein-packed finger food for toddlers; just break them into small pieces! Freeze extras and defrost when needed! Don't keep in the fridge for more than about 3 days."
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Ingredients

50 m servings 85 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with olive oil cooking spray.
  3. Stir quinoa, spinach, bread crumbs, eggs, and Colby cheese together in a bowl. Drop spoonfuls of the quinoa mixture onto the prepared baking sheets and press to desired thickness.
  4. Bake in the preheated oven until the bottoms of the patties are golden, about 15 minutes. Flip patties and bake until golden, about 5 minutes more.

Footnotes

  • Cook's Note:
  • Substitute multigrain baby cereal for the bread crumbs if making for toddlers.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 11
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These are great! I'm a big quinoa eater, this is a nice variation. I followed the quinoa package direction when cooking (2 c water, 1 c quinoa)and added flavoring. Then mixed in fresh chopped sp...

I thought I had leftover quinoa but it was couscous. It worked and was very good. Followed everything the same, except I put it in muffin tins to make little cups. Then baked until brown. Filled...

The recipe was good, but a little bland. I added feta, garlic, cajun seasoning, pepper, and parsley when mixing everything together. I think I will also cook the quinoa in chicken broth next tim...

Great recipe, my toddler loves these! I made these a couple times and I used shredded zucchini instead of spinach one of the times. Took your advice and made a bigger batch to freeze extra. This...

What a great jumping off point for creativity!

My kids and I like it! After reading some of the other reviews, I used chicken broth, diced garlic, and cumin to cook the quinoa. I also added feta, fresh parsley, and pepper to the ingredient...

I love these! I used a muffin tin. I used zucchini, onion, and goat cheese crumbles. Chex crushed up for gluten free bread crumbs. Oh! And I tossed some kale chips in my cooked quinoa & it was f...

Fabulous basic recipe! Easy to spice it up with some onions, garlic, hot sauce, sharp cheese, etc when intended for an adult palate, but as it stands this is great for kiddos (and less adventuro...

Great recipe - easy - healthy!

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