Spinach & Quinoa Patties in a bowl

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You might have heard this little tip before but we really encourage you to try it. It will make it so much easier to eat well throughout the week, also when you have no time to spare. Always, always cook twice as much quinoa, millet, buckwheat, beans and lentils as you need for a recipe and store the leftovers in separate containers in the fridge. We can guarantee that they will prove themselves useful throughout the week. You will quickly realise how helpful it is to always have something readily available to add in salads, as a side to a stew or on top of soups. And if you run out of ideas, you can always make patties. We make these Spinach & Quinoa Patties quite often, using leftover vegetables from the fridge together with some seeds or grains. They are great in a burger bun, but most of the time we add them to a bowl like the one above. These bowls full of vegetables, beans or lentils, grains or seeds and some kind of fruit are very typical in our house. They are quick to make, easy to vary according to season (just like Sarah B does) and always delicious.

We also created this video for our youtube channel to show you how it looks when we make these patties. Hopefully you will find it helpful. If you look closely towards the end of the clip, you can see that Luise still was pregnant when we recorded it. In fact, it was only days before she gave birth to baby Isac.

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Spinach & Quinoa Patties
makes 10-12 patties

1 cup / 200 g uncooked quinoa OR 2 ½ cups pre-cooked quinoa, (black, white or red)
¾ cup / 3 oz / 80 g rolled oats
4 eggs
7 oz / 200 g sheep’s feta cheese
100 g / 4 cups fresh spinach, chopped
sea salt & pepper
coconut oil, butter, olive oil or ghee for frying

To serve:
lettuce
tomatoes
red cabbage
winter apple

soft boiled egg
cooked white beans
sprouts or micro greens

Cook the quinoa: Place 2 cups / 500 ml water, rinsed quinoa and a pinch of salt in a medium-size saucepan. Bring to a boil, lower the heat to a bare simmer and gently cook for about 15minutes, or until you see small tails on the quinoa seeds. Set aside to cool.

In a large mixing bowl, place cooked quinoa, oats, eggs, feta cheese, chopped spinach, salt and pepper and combine until all is mixed. Place in the fridge to set for 30 minutes.
Take out the mixture and form 10 to 12 patties with your hands. Heat the oil in a frying pan on medium heat. Add the patties and fry for about 2-3 minutes on each side or until golden brown. Serve with lettuce, tomatoes, soft boiled eggs, beans and sprouts or micro greens. The patties keep for 3-5 days in the fridge and freezes well.

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PS! Exciting news! You can now pick up our Yoga Pot as a to-go box in any of the four Urban Deli stores in Stockholm. We have worked together with their chefs to make it taste perfectly and it truly turned out good. If you don’t know our Yoga Pot already, it’s a flavorful red lentil and vegetable stew served with whole grain rice, some yogurt and two fresh dates on the side. So now you know where to go if you are in Stockholm and feel like eating a GKS meal at home but don’t want to cook it yourself. Yay!

92 Comments

  • Iris
    Looks delicious! As I can't eat cheese, what would be a good ingredient to replace it with?
    • Hi Iris, I often replace cheese with tofu. I'm thinking that tahini might interesting to try in this recipe as well. We have a lot of vegan readers so hopefully you can get some more answers from them? Good luck! /David
  • this is very colorful dish and very healthy also. i m going to try this.
  • I love recipes that you can just use up whatever you had leftover in your fridge! The texture from the uncooked quinoa is absolutely stunning in these patties!
  • Mich
    Love your blog and your books ! Thank you for sharing your lovely recipes. Would it be possible to substitute something for the oats in this recipe ?
  • Payal
    Can I sub parmesan cheese for the feta? Is the cheese supposed to act as a binder?
  • Wow, congratulations! Bloggers are doing so many cool things these days. I love the yoga pot, and I love the look of these quinoa patties, too :) You folks sure know how to construct a beautiful bowl.
  • Good advice. I couldn't get through the week without my stash of quinoa and beans which I put in everything. I can't wait to try these patties!
  • I am so, so, SO happy for you! Having your food packaged and sold- that's huge. The video was wonderful (per usual!). http://www.youtube.com/sparklesandsuch26
  • your family is so cute))
  • What a fantastic idea to sell your Yoga Pot as to-go item! Wow, nice work guys. And these quinoa patties, especially in the bowl with the other goodies, look nothing less than delightful.
  • Sandy
    Will try these for sure! If I freeze some of the patties do I cook them first?
    • Christina
      I got the same question: For freezing, do I cook the patties first or not?
    • Linseigh
      This is way after you both commented, but do you remember how long they keep in the freezer?
  • Looks great, definitely must try them. Must say I love your recipes. My number 1 favorite is your liquorice truffles - to die for.
  • Delicious! And I wish I lived in Stockholm so that I could take advantage of the readily made yoga pot. I wish we had that here in the states for days I don't have time to cook!
  • I alays love the days when I receive your mails. Your recipes are always go great looking! These patties look delicious, thanks for this beautiful recipe!
  • misha
    Hello! these look amazing! is there a vegan alternative (for the egg / cheese)? many thanks!
    • Hi Misha, I would probably add some tofu instead of feta cheese (you might want to add some extra salt with the tofu). And chia or flax seeds soaked in water, instead of the eggs. If you are having trouble getting them to hold together you can make the patties smaller, it usually makes them easier to flip. Good luck! David
      • One Tablespoon flax seeds, and then grind them Add to three tablespoons of water and let sit for about fifteen minutes. This is equivalent to one egg. Use firm or hard tofu to replace feta cheese. For the tart flavor found in feta cheese, use just a bit of apple cider vinegar or a bit of lime juice.
    • Tess
      I veganised these and they held together well and were flavoursome with the following egg + cheese replacement combo: I used the aquafaba from one can chickpeas and mixed in some ground flax (about 3-4 tbsp). Then for the creamy saltiness of the cheese, I added into the aquafaba-flax mix some natural coconut yoghurt, dijon mustard, white miso and a squeeze of lemon. I was trying for the umami salty creamy binding mix that eggs and cheese would bring and I think it worked out pretty well (if I might humbly say so)!
  • This patties are so easy to realize but seem delicious :) Ps : I love your kitchen and these bowls!
  • Ann
    I really love your recipes and I'm always very excited if you post a new one. I just wanted to ask if it was possible to add the weight units in grams etc? That would be just great!
    • Jo
      Hi Ann The weights are already there in grams - I've just been busy making the turmeric muffins (but experimenting with the addition of sweet potato)and have been happily using my scales. I've never really got the hang of cups, even after living in New Zealand for nearly 10 years!
  • Emily
    What a gorgeous bowl and lovely video! Will definitely be trying these patties. Thank you!

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