Yum yum yum!

This was my first time cooking with quinoa and it was a success. I often add brown rice to beef patties so thought I would try this with chicken and quinoa. Make sure you really rinse the quinoa well. Google is scaring me with reports of not properly rinsing it and reactions.

These are a more blander patty so perfect for children or BLW babies. You can add a little spice mix of choice to give them a flavour boost. We serve ours with sweet chilli sauce so didn’t add anything extra than what the recipe states. 


Chicken and Quinoa Patties

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 10 1x


Great for children, babies and the lunchbox. Serve with salad or in wraps.



  • 1 cup of white quinoa
  • 2 chicken breasts, roughly chopped
  • 1 onion, peeled an quartered
  • 2 garlic cloves, peeled
  • 1 carrot, roughly chopped
  • 1 tabs veggie stock concentrate
  • 2 spring onions sliced, set these aside until just before rolling
  • Salt and pepper


  1. Cook quinoa according to packet directions. Set aside.
  2. Into the bowl add onion, carrots, garlic and blitz on speed 8 for 10 secs. Scrape down.
  3. Add remaining ingredients including quinoa. Turbo three times.
  4. Add spring onions and mix on speed 3 for 10 secs.
  5. This is a wet mixture.
  6. Roll into balls and pop on to a tray lined with baking paper. Flatten slightly.
  7. Bake for 25-30 minutes or until cooked through.
  8. Serve with salad. You could put these in wraps or as burger patties.


  • They are mild in flavour but suit us as we served these with salad (and sweet chilli sauce for my partner). You may want to add additional seasoning.
  • I found smaller patties worked better than big patties.
  • Add any vegetables you like.

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  1. Carley January 7, 2014 at 7:14 am - Reply

    Made these tonight, my first attempt at eating and cooking quinoa and I was super impressed! Thanks for an awesome recipe! ps. love the new site and design etc

  2. Peta Lee January 14, 2014 at 11:27 pm - Reply

    Glad you liked it 🙂

  3. Cherie Catherall January 27, 2014 at 1:21 pm - Reply

    Yum, yum, yum!!!!! I made these lower in salicylates (used a brussel sprout instead of carrot and FAILSAFE veg stock) and they were a hit!! Even hubby loved them. Thank you so much for sharing. They will now be a regular in our house and especially for school lunches. Served with pear chutney – DELISH!!

  4. Nikki Martin February 5, 2014 at 5:19 am - Reply

    What temperature do you have the oven set to? 180 degrees?

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