Spinach & Quinoa Patties in a bowl


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.


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:
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.


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!


  • Heather
    These were really good, thank you for the inspiration...lovely to have such a fresh supper in the depths of winter! If only our 2 year old would embrace them like your little Elsa! x
  • Nikita
    Hi I was wondering if there was any way to cook these in the oven instead of in the skillet?
  • Karuna
    These look amazing! I'm going to make them for a NY day party. If I make them in advance, what would be the best way to reheat them? Re-fry or oven? Thanks!
  • I just made these for dinner and they were so delicious. I had some fresh corn that I cooked earlier. I added them in and it ended up being so so yummy! Delicious recipe. Thanks for sharing.
  • Wow thank you so much for sharing these! The video is beautiful and I can't wait to make them :) X
  • Angelo
    This looks amazing!
  • Marta
    Made for my husband and two girls and everyone loved it. It was enough for two meals and on the second batch I added one spoon of homemade pesto - it is a wonderful combination that I wanted to share with you. Congratulations, you are such an inspiration.
  • Mara
    I made the patties and the bowl for myself and my one-year-old today and we both loved it. She had never had Quinoa before, but ate two whole patties, made a huge mess and was very happy with it. Thanks for the inspiration!
  • Alex
    Mine fell apart - would anyone have any tips? Thank you!
    • Crystal
      Mine did too. I'm guessing mine was because my quinoa wasn't completely cooled. I still fried them in coconut oil and they came out great, just not pretty patties like hers -- more like odd shaped pancakes... Will definitely try this again.
  • Looks like quite the handy treat for lunch time ... I'll have to make some for lunch this week!
  • Dear David and Luise, I love Your blog. I have just started a blog about gardening and wrote about you there. Hope its okay. If not, please say so. I Write in norwegian. You can check it out here: http://www.kjerstitur.blogspot.no/2014/11/inspirasjon-green-kitchen-stories.html -Kjersti
  • oooo I love the look of this recipe! so fresh :) also love the idea of cooking quinoa and beans in large batches. How long do they last in the fridge?
  • I just want to let you know that I mentioned your blog as my most favorite food blog! You can read my 'interview' on my blog: http://greatbodyskin.com/personal-update-25-food-questions-tag/
  • Sarah
    Can I substitute frozen spinach for the fresh spinach? It's difficult for me to find fresh spinach during the fall/winter...
  • This looks SO good! I am always looking for new recipes to try and healthier substitutes for my family. Thank you!!
  • Looks so delicious! We tried to make them yesterday - we substituted half of the spinach with 2 portobello mushrooms we had in the fridge and they turned out absolutely amazing. Thanks for sharing :-) Best Camilla
  • Sylvie
    This recipe looks terrific. I'm allergic to oats, as many gluten-allergic people are (even gluten-free oats). Could you recommend a substitute? Perhaps cooked rice? Thank you!!
  • these are so interesting and so creative! the colors are spectacular and the combination of flavors seem like they would be perfect together! thank you so much for sharing!!
  • veggiegourmande
    Hi, I love your blog and tried the patties but it is a real mess, they don't hold together at all! How do you do it to make them hold together ? I followed the exact recipe but couldn't cook them as patties. Hope you will help me and continue your fantastic inspiring job.
  • Yum looks so delicious. When do you start selling these ready made treats overseas? It's so hard to find healthy tasty food in the Philippines!
  • http://yellowcanarybeauty.blogspot.co.uk What a fab idea, they look great. I will be making theese this week! Xx
  • Hi guys! Would it work to replace the oats by quinoa flakes you think?
  • This patties look incredible, I wish I could eat cheese! Is there a way to substitute the feta? Also congratulations on the yoga pot! Well deserved! L x
  • Dominika
    Just made these and they are delicious :-) amazing!!!
  • Emily
    So delish! Made last night and brought to work for lunch today with roasted eggplant and carrots. Have you tried the recipe with pumpkin puree or sweet potato instead of spinach? I think I will try that next.
  • I love quinoa patties and make them every now and then. They're so versatile and packed with flavor! I can see me making these for lunch or dinner next week. Thanks for sharing the recipe and your wonderful video!
  • This looks great! I love the different textures and colours you've got going on there. Congratulations o your collaboration with UrbanDeli.

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