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!


  • Mouthwatering patties. I am going to try these patties for christmas snacks. In my weight loss and healthy eating journey quinoa and spinach became my best friends and I love to try new recipes with these simple ingredients. Thank you for your wonderful recipes.
  • Alissa Gordon
    Thank you for this wonderful recipe! It is delicious!
  • Vanessa
    Hi! I was looking for an alternative way to use up my spinach and I came across this recipe. Oh my goodness, these were amazing. I used ricotta cheese instead of feta as I didn't have it in my fridge. I added millet to the quinoa and I also used a little bit of cumin, tomato pesto arrabbiata and sun-dried tomato pesto. I will be making these again. Thank you for sharing!
  • Hi! I really like your healthy recipes! I've made this one today and it's fantastic! Now it's my new favorite. Thank you for the share
  • Am
    Hi, how many calories are there in each patty approximately? Thank you
  • These look amazing! I am making them this week for my meal prepping 👍👏🏻👏🏻👏🏻.
  • sam
    Very excited to try this, wondering the macros and calories of the patties?
  • kasïa
    Hello GKS! Those beautiful pottery bowls.... Where are they from? Such delicious recipe!!!! Thank you x
  • Shoshanna
    These were delicious. I omitted the cheese and added an extra egg. Formed into small patties and they were perfect- held together very well. Served them with avocado and sautéed mushrooms on olive toast.
  • Hey! I just LOVE what you do! The recipes are amazing and I love the beautiful fine styling and cute videos! I wanted to know since I'm living now in Bali and quinoa is very expensive here, what can I substitute it for? Any grain? Red rice? :) Thank you so much! And keep on spreading the love and healthy lifestyle, Am.
  • Vannessa
    I've enjoyed trying your recipes and have shared the website with friends. I'm pleased that you've got a ready-to-go Yoga Pot. It'd be extra lovely if our ready meals didn't have to come in plastic containers :( Thanks for the inspiring recipes and sharing your videos.
  • I made these for dinner and they were delicious. I had some dill so added that and a little sumac which provides a citrus flavour. The whole family gobbled them down. The kids even ate some for breakfast and took them to school wrapped in tortillas with salad. I found that they were a little fragile whilst cooking but once they were put on a rack they firmed up nicely. Thanks for sharing such a delicious recipe.
  • Sarah
    For those with problems shaping patties, I did too. Although I made a bit of a mash up of this recipe and sprouted kitchens cauliflower quinoa patties. I used cauliflower, collards, scallion. I did pulse the oats in a blender. And added another egg to make them stick together more. Trying again today using carrots, zucchini, spinach, scallion.
  • Hi. I just tried this recipe and it won't form a patty. I followed to a t? What may have happened. And what can I do with it now? It seems a waste to toss it. I hope you reply. Thanks!
  • Isa
    I was surprised this morning when I wanted to read your lentil and rice patties recipe....they looked so good and tasty that I tried to make them with what I rembembered I had read 2 days ago. I made them vegan and it was perfect! Thank you for sharing those delicious recipes!
  • David Murphy
    Looks wonderful. Would it work with Amaranth instead of Quinoa do you think?
  • Dana
    If I replace the feta cheese with Tahini how much tahini should I use?
  • I am just beginning my vegetarian journey and this blog is going to be a godsend as it all looks amazing! I shall be following with glee and sharing your amazing recipes.
  • These are incredibly delicious. For all those asking about baking instead of frying, it is possible! 25 minutes in a greased muffin tray or baking tray in the oven at 190C – the result is lighter and fluffier than frying. If it's okay to link, I posted more detailed instructions over here: http://lunchlife.org/2015/03/30/quinoa-patties/. The adaptations I've made mean they're moister and hold together a whole lot better.
  • I absolutely love your recipes, so glad I found your blog! I was looking for a healthy falefel-esque recipe this weekend and this would have been perfect. Definitely on the cards for this weekend! xox
  • Daniella
    Would it still work if i substituted quinoa for wild rice? Thanks!
  • Camilla
    Hi! Love these Spinach and quinoa patties, but why does they not stick together? My does always falls appart...I don't understand what I'm doing wrong. Is the measures really right? Big huges
  • these look delicious and a great, inventive way of using quinoa. I shall definitely be giving them a go! Katie x

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