Vegetable Quinoa Patties

  • Servings : 10
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

This recipe is flexible for you to try whatever vegetables your baby/toddler likes – or whatever you need to use up. I used sweet potato, potato, peas, carrot, corn, carrot and parsley.

PS: If your packet of quinoa has different cooking directions it would be better to cook according to those as there are many variations.

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  • ½ cup water
  • ¼ cup quinoa (white grain)
  • 2 cups approx. of peeled and diced raw vegetables
  • 1 tbs chopped fresh herbs i.e. chives, parsley, basil (optional)
  • 5 cherry tomatoes, finely sliced
  • ½ cup grated cheese


Step 1

Preheat the oven to 180°C and line a tray with baking paper.  -

Step 2

In a small saucepan bring water and quinoa to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat but leave the saucepan on the hot plate for another 5 - 10 minutes. Remove the lid, fluff with a fork, and set aside to cool.  -

Step 3

While the quinoa is cooking, place vegetables in boiling water (stagger if required as some veggies cook faster than others). Cook until all the vegetables are done. Drain.  -

Step 4

Combine the cooked vegetables and quinoa. Mash together until you have a rissole consistency. Roll into patties. Place on the baking tray with a slice of tomato on top and sprinkle with cheese.  -

Step 5

Bake the rissoles in the oven for around 8 - 10 minutes, or until they are golden brown. -

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