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Broccoli & Quinoa Patties
side salad with creamy paprika vinaigrette

Active: 35 minTotal: 35 min
20150525 quinoa broccoli patties nm 005.jpg?ixlib=rails 2.1

These vegetarian patties aren't just healthy and tasty, they're easy to take on the go! A creamy (from yogurt) dressing, gives them both texture and flavor.
Smarts: This creamy vinaigrette does double duty as a dipping sauce for the patties and a dressing for our side salad.



Broccoli & Quinoa Patties:
  • Garlic - 2 cloves, minced
  • Broccoli - 1 cup, cooked and finely chopped
  • Gruyere or Swiss cheese - 2/3 cup, grated
  • Leftover quinoa (from Tue) - 2 cups
  • Breadcrumbs / panko - 3/4 cup
  • Egg - 1
  • Paprika - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Cooking oil - 2 Tbsp
Creamy Paprika Dressing (for patties & salad):
  • Red wine vinegar - 2 1/2 Tbsp
  • Paprika - 1/2 tsp
  • Plain yogurt - 3 Tbsp
  • Dijon mustard - 2 tsp
  • Cooking oil - 2 Tbsp
Side Salad with Tomatoes, Cucumbers and Avocado:
  • Tomatoes - 2, chopped
  • Avocado - 1, cubed
  • Cucumber - 1/2, sliced
  • Baby spinach - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Garlic / Broccoli / Cheese - Prep as directed. (Can be done up to 4 days ahead)
  2. Cook broccoli - Place broccoli in a microwave-safe container. Cover with a damp paper towel and microwave for 1.5 to 2 minutes, until tender. (Can be done up to 4 days ahead)
  3. Make patties - Finely chop broccoli even more. Mix with garlic, leftover quinoa, cheese, breadcrumbs or panko, egg, paprika, salt, and black pepper. Let sit for ~5 minutes before forming into patties, 2 / serving. (Can be done up to 1 day ahead)
  4. Make vinaigrette - Whisk together red wine vinegar, paprika, yogurt, mustard, and cooking oil. Season to taste with salt and pepper. (Can be done up to 4 days ahead and refrigerated)


  1. Heat oven to 375F / 191C.
  2. Heat a skillet or non-stick pan over medium-high heat. Add cooking oil and then patties to heated oil. Sear on each side for 2 to 3 minutes until golden. You might have to do this in batches if your pan is too small - just add a bit more oil in between batches if the pan is too dry. Transfer seared patties to a sheet pan and then bake for 12 minutes.
  3. While patties bake, prep tomatoes, avocados, and cucumbers.
  4. When patties are done, toss half the vinaigrette with greens, tomatoes, cucumbers, and avocado. Top your salad with patties and drizzle remainder of vinaigrette over patties.

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This meal has 47 reviews

Very messy. Difficult to get them to stick together and stay stuck during the cooking. Very labor intensive. The quinoa seemed like it had sand in it and I cooked it extra to make sure it had absorbed all the moisture.

By: Marette
Posted: Jun 14, 2016
Diet: Original

Didn't stick together well, had to add more cheese and eggs. Flavor was OK. Felt like it needed something....

By: Kimi
Posted: Jan 06, 2016
Diet: Gluten-free

Suprised at how good these were! Loved the broccoli patties.

By: Angela
Posted: Sep 04, 2015
Diet: Original

Make it for 8

By: Erkan
Posted: Jul 11, 2015
Diet: Original

Didn't do the broccoli portion of this recipe. Liked the hash concept. If I make this again (and I might), I'll cook the bacon separately and add at the end because it turned out kind of sad and dull cooking everything together - it lost its bacon "jazz." Yes, bacon has jazz. Didn't add cumin because we've been using it so much lately. This dish would be nice with some avocado slices on top!

By: Hilary
Posted: Jun 26, 2015
Diet: Paleo

Sauted quinoa, broccoli, cheese, served over spinach salad. Was OK.

By: Taryn
Posted: Jun 21, 2015
Diet: Vegetarian