Quinoa Basil Veggie Patties


I don't know about you, but when it gets super hot outside, I don't get that excited about cooking. I'm usually just ready to eat a smoothie and some peanut butter toast for dinner most nights! One thing that saves me from standing in a hot kitchen is these absolutely amazing veggie patties. They taste like a pesto yum bowl in veggie burger form. So full of flavor, packed with protein, and so versatile. When I make them, I just make a TON and eat them a bunch of different ways throughout the week. I eat them cold, hot, on a piece of toast, with a fried egg and avocado on top, or on a salad. So essentially the options for these delicious things are endless. It's amazing to have a ready-to-eat option in the fridge at all times. You also don't need anything to make them but a knife, a fork, a bowl, and a basic pan. Since I'm living in my van most of the summer that makes this recipe the DREAM. I hope you make these, and please tell me what you think!



  • 1 can chickpeas, mashed or food processed
  • 2.5 cups cooked quinoa (1 cup unprepared)
  • 4 eggs
  • 1/3 c. feta or goat cheese crumbles
  • 1/2 c. chopped fresh basil
  • 1 c. chopped spinach
  • 2 tsp. minced garlic (about 2 large cloves)
  • 1 tsp. lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


1. Cook 1 cup dry quinoa in chicken or vegetable broth.

2. While the quinoa is cooking, chop the basil and spinach. In a large bowl, mash up the chickpeas with a fork (or process in a food processor) till there are no more solid chickpeas left. It should look like a thick, chunky hummus.

3. Add the cooked quinoa, eggs, feta or goat cheese, chopped basil & spinach, lemon juice, garlic, salt, and pepper to the bowl. Set aside in the fridge until ready to cook.

4. When ready to cook, heat a cast iron skillet over medium-low heat. Place about 1-2 tsp. olive oil, ghee, or coconut oil in the pan. Form the mixture into patties, and place in the skillet. Cook 4 minutes on each side, or until they are a golden brown on each side and slightly firm. Enjoy on a bun, a salad, plain, or any other way you choose! I also love to sauté onions and mushrooms to put on top :)