Cheesy Quinoa Broccoli Patties


I serve these quinoa patties with an amazing roasted garlic dip, making them perfect as an appetizer or serve them with a big green salad for a light dinner.


An entire head of roasted garlic is smashed into and blended with Greek yogurt (though you could use real mayonnaise or sour cream if you prefer), then you sprinkle in some chopped green onion, cilantro, salt and pepper.    There’s nothing better than a good dip, is there!?  The cool thing about this one…is it’s healthy (if you go with the Greek yogurt that is), so you can eat all you want without an ounce of harsh reality.


The best part about these patties – the quinoa is mixed with Fontina cheese and broccoli which give them a great combo of flavors.  They’re lightly crispy on the outside and tender and and a little cheesy on the inside, and I just love the chunks and wee bit of flecks of broccoli.

If you’re interested,  you can read more here about the benefits of quinoa

Cheesy Quinoa Broccoli Patties
Yield: 8 patties

Cheesy Quinoa Broccoli Patties

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

If you like quinoa…you’re going to want to have these Cheesy Quinoa Broccoli Patties in your life! I serve them with an amazing Roasted Garlic Dip which takes these patties over the top!


  • 2 cups cooked quinoa
  • 1 cup organic broccoli, cut into small pieces
  • 2/3 cup Fontina cheese
  • 2 green onions, sliced thin
  • 1 free-range brown egg, lightly beaten
  • 3 tablespoons brown rice flour (or all-purpose gluten-free flour)
  • 2-3 tablespoons extra-virgin olive oil
  • pinch of sea salt and freshly ground black pepper
  • 3/4 cup Greek yogurt
  • 1 head roasted garlic
  • 1 green onion, minced (white and light green parts only)
  • 1 tablespoon fresh cilantro, chopped


Cheesy Quinoa Broccoli Patties
  1. Preheat oven to 350 degrees.
  2. Follow the directions on the package. As the quinoa finishes cooking, turn off the heat and add the chopped broccoli to the top of the quinoa. Place the lid back on the pot. Let the broccoli steam cook until the quinoa cools completely.
  3. In a large mixing bowl, add the cooked quinoa, broccoli, fontina cheese, green onions, brown rice flour, egg, salt and pepper. Using a fork or spatula, lightly mix the ingredients.
  4. Over medium-low heat, pour oil into a large skillet.
  5. Using 1/4 cup measuring cup, scoop the quinoa mixture into your hands and form into patties. Slightly flatten.
  6. Cook quinoa cakes for about 5 minutes on each side.
  7. Transfer to a cookie sheet.
  8. Repeat with the remaining patties until all of the cakes have been cooked.
  9. Transfer the quinoa patties to the oven and bake for 7 - 10 minutes until the patties are golden on the outside and heated through.
Roasted Garlic Dip
  1. In a small bowl add the yogurt, roasted garlic cloves, onion and cilantro.
  2. Using a fork or wooden spoon, blend until well incorporated.
  3. Season with sea salt and pepper to taste.
  4. Refrigerate up to 1 hour to enhance the flavor.

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