Recipe Redux March: Spicy Tomato & Spinach Quinoa Patties

22 Mar

This month’s Recipe Redux theme is in celebration of March’s beloved holiday: St. Patrick’s Day (hence “patties”)! Yes, we know, it was last weekend.  But why can’t we keep the celebration going? :D



Spicy Tomato & Spinach Quinoa Patties

Yields 8 Patties


1/3 cup tomato basil pasta sauce (or any tomato sauce you prefer; I used 365 brand)

1 tsp sriracha, more or less to taste

2 Tbsp avocado oil, or your preferred oil

1 cup cooked quinoa (I love using leftover cooked quinoa – yesterday I made an amazing quinoa falafel bowl :D)

1/2 tsp sea salt

1 Tbsp nutritional yeast, optional

Heaping 1/2 – 1/3 cup baby spinach, rinsed, drained, and chopped

Fresh ground black pepper, to taste

1/4 cup + 1 Tbsp all-purpose flour




Preheat the oven to 375 degrees Fahrenheit.  Combine the tomato sauce, sriracha and oil in a small dish and set aside.



In a medium mixing bowl, stir together the quinoa, sea salt, nutritional yeast, spinach, and black pepper.  Add in flour and mix gently until combined.



Portion out the patties using a 1 Tbsp spoon (2 Tbsp per patty).  Place onto a parchment lined baking sheet and bake for 20 minutes, flip, gently press the patties down to flatten, and bake an additional 15 to 20 minutes more.  Enjoy on their own or topped with some dairy-free cheese!





What do you top your quinoa patties with?



4 Responses to “Recipe Redux March: Spicy Tomato & Spinach Quinoa Patties”

  1. Rachel @ The Conscious Dietitian March 22, 2014 at 7:30 pm #

    Looks great! We had the same idea with quinoa and greens. I LOVE sriracha!

  2. jillconyers March 23, 2014 at 7:46 pm #

    I love the tomato – spinach combo!

  3. Becca from March 23, 2014 at 8:19 pm #

    I’m smitten with your use of tomato sauce in this recipe! I bet it keeps the patties really moist and delicious!

  4. Deanna Segrave-Daly (@tspbasil) March 24, 2014 at 6:47 am #

    YUM! I’m on a sriracha kick and this recipe would be my excuse to buy avocado oil :)

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