Quiona Patties with a Sweet Potato Hash


These yummy quiona breakfast treats were made by my co-worker, Devon! She loved them so I decided to try to make them this morning, thanks for the recipe dude! I decided to top my quiona patties with a sunny side up egg and fresh arugula. I also paired it with an easy sweet potato hash with veggies!

Quiona Patties


  • 2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature
  • 4 eggs, beaten
  • 1/2 teaspoon fine-grain sea salt
  • 1/3 cup / .5 oz / 15 g finely chopped fresh chives
  • 1 yellow or white onion, finely chopped
  • 1/3 cup / .5 oz / 15 g freshly grated Parmesan or Gruyère cheese
  • 3 cloves garlic, finely chopped
  • 1 cup / 3.5 oz / 100 g whole grain bread crumbs, plus more if needed
  • Water, if needed
  • 1 tablespoon extra-virgin olive oil or clarified butter
  1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes sot that the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form in to twelve 1-inch / 2.5 cm thick patties. I err on the very moist side because it makes for a  not-overly-dry patty, but you can add a mroe bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.
  2. Heat the oil in a large, heavy skillet over medium-pow heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
  3. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook the patties to order, if you prefer.
  4. Makes 12 little patties.
  5. Meanwhile in a separate pan crack 1 large egg into a skillet with a little bit of olive oil. Cook on both sides for 2 minutes(I personally love my sunny side up eggs runny, but if you like the yolk cooked, I would cook it on both sides for 4 minutes each).

Stolen from http://sevenspoons.net/blog/2011/4/7/heidi-well-done.html 🙂

Sweet Potato Hash


  • 1/3 cup of chopped up zucchini
  • 1/3 cup of sweet onion
  • 1/3 cup of red bell pepper
  • 1/2 cup of sweet potatoes (I used left over ones that were cooked already)
  • 1 tablespoon of olive oil
  • Salt and pepper to taste


  1. Saute bell pepper and onion on medium heat for 2 minutes.
  2. Add in the zucchini and sweet potatoes, cook until tender for about 5 minutes.

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