The Best Pumpkin Quinoa Patties Ever

These awesome pumpkin quinoa patties are a winner and a super tasty vegetarian recipe that you can whip up easily.

If you have some leftover roast pumpkin and quinoa from the day before, this recipe is a time and taste winner too.



Why You’ll Love This Recipe!

  1. Makes a great meatless option
  2. Great way to use up leftover quinoa.  I know that when I cook quinoa I always make too much.
  3. Even the hardcore meat lover will go for these. Who doesn’t love veggie burgers?
  4. Sweet potato is packed with nutrients – has potassium, vitamin C and beta carotene just to name a few.


Simple Ingredients

With only a handful of ingredients, these vegetarian pumpkin quinoa patties are not only a winner in the pantry department but also great on taste too.

The ingredients are pretty simple and sure that you’ll have them on hand at home. I love having quinoa on hand in the pantry.  It’s simple to cook and one of those go-to ingredients.


  • Pumpkin –  any pumpkin variety is fine.  A sweeter type like butternut pumpkin will make your patties taste rather yum
  • Quinoa – a wonderful nutritious pantry staple to have on hand that cooks quickly, plus high in protein, fibre, minerals and gluten free
  • Parmesan – wonderful adding more taste
  • Spices – cumin to give a little twist and salt, pepper
  • Egg – perfect binding
  • Bread crumbs – use ordinary packaged breadcrumbs or gluten free if you prefer
  • Garlic  & Onion – omit the garlic if you prefer but the onion gives great flavour


How to make Pumpkin Quinoa Patties Step by Step


STEP 1. If you don’t have any cooked pumpkin, cut up one into smaller sized pieces and remove the seeds. (leave the skin on) and bake in a moderate oven. Allow to cool and mash.

STEP 2. Cook up your quinoa according to the method you like and allow to cool.

STEP 3. Combine into a large mixing bowl the mashed pumpkin, quinoa, onion, garlic (if using), egg, breadcrumbs, cumin, parmesan cheese, basil and pepper. Mix till combined. I would probably avoid using a food processor for this recipe.

STEP 4. Form the quinoa mixture into patties and cook in a frying pan on medium-high heat till golden brown. 





Easy Pumpkin Roasting Method

If you don’t happen to have any cooked pumpkin on hand at home, an easy way to cook your pumpkin (and make it even more tastier) is to pop it onto a tray lined with parchment paper, drizzle with a little olive oil, (or cooking spray), salt and pepper and let it cook all by itself in your oven. Leave the skin on as there is no need to peel. When it’s cooked gently scoop out the flesh of the pumpkin.

Recipe Tip

To mash your pumpkin use a potato masher or the back of a fork. Avoid mashing too much and making a pumpkin puree!

This roasting method is definitely an easier way to cook pumpkin while you prep something else if you like.



How To Cook Quinoa

Quinoa is one of those often talked about foods that is a great gluten free replacement to other grains. Being a grain that is high in fiber, quinoa can help in the movement department. (if you know what I mean). For more info on the benefits of quinoa a quick read an article on  the Top 5 Health Benefits of Quinoa.

If you want to cook fluffy quinoa even easier you can do it in your rice cooker as well.  You’ll find the link here to our Easy Quinoa Tabbouleh Salad where the step by step instructions are half way down the blog.

  1. Rinse the quinoa under cold running water till clear.
  2. Add 1 cup uncooked quinoa to 2 cups of water into a saucepan. (I like to lessen the water ration to 1 3/4 cups)  Feel free you can use vegetable stock to enhance the flavour or chicken stock too).
  3. Bring to the boil and then reduce heat to simmer and cook for 15 minutes.
  4. Turn off the heat, allow to stand with the lid on for 5 minutes.
  5. Fluff up with a fork and ready to eat.

NOTE: Sometimes you may get cooked quinoa with a bitter taste.  That can be from not rinsing you quinoa prior to cooking.


how to serve pumpkin quinoa patties

How To Serve Your Pumpkin Quinoa Patties

Well…..the list is endless but here are a few options we love.

  • Pop onto hamburger buns loaded with avocado, lettuce, tomato, beetroot, some relish or with caramelized onions.
  • Scatter on a platter with lots of leafy salad and pop your quinoa patties on top with dollops of humus sprinkled with a pinch of salt and black pepper.
  • Serve with sour cream and sweet chili sauce .Very tasty.
  • Pop into lunchboxes for a nice change to sandwiches.


Vegan Pattie Option

If you love vegan food why not try our Vegan Beetroot Patties.  Perfect for burgers, lunchbox ideas and nice eaten cold too.




Use Up Your Leftovers

While some families looooove leftovers, it seems that they often get tossed into the bin. If you are cutting and cooking up pumpkin for dinner, perhaps think of the next day’s meal and how you can use it if you have leftovers.  Cooked up pumpkin makes for great additions to cakes and Summertime salads too.


How To Store Your Pumpkin Quinoa Burgers

Keep in an airtight container in the fridge.

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I hope you love this Pumpkin Quinoa Patties recipe. If you make it, be sure to leave a star rating so I know how you liked it! ⭐

Recipe Card

5 from 1 vote
Pumpkin Quinoa Patties
Pumpkin Quinoa Patties
Prep Time
30 mins
Cook Time
10 mins

Delisciously tasty vegetarian patties great for lunch or dinner.

Course: Dinner, Lunch
Cuisine: American, Australian
Keyword: patties, pumpkin, quinoa
Servings: 6
Calories: 136 kcal
  • 1 cup pumpkin mashed
  • 1/2 cup quinoa or 1 cup cooked quinoa
  • 1/2 onion
  • vegetable stock pinch
  • 1 clove garlic minced (optional)
  • 1 egg
  • 3/4 cup dried breadcrumbs
  • 1/4 teas cumin
  • 1/4 cup parmesan cheese grated
  • 2 tabs fresh basil chopped finely
  • pepper pinch
  • 3 tabs olive oil for frying
  • 1 tabs coconut oil
  1. Cook the quinoa first. Add 1 cup water the veggie stock cube and 1/2 cup quinoa (that's been thoroughly rinsed to clear) to a pot and bring to the boil. Reduce to simmer for around 15 - 20 minutes or until quinoa is cooked. Allow to cool.

  2. Combine mashed pumpkin, quinoa, onion, garlic (if using), egg, breadcrumbs, cumin, parmesan cheese, basil and pepper. Mix till combined.

    The mixture may seem a little on the wetter side and if need be add a little more breadcrumbs if you like.

  3. Form into 5 or 6 patties and pop into the fridge for 15 minutes until they firm up slightly.

  4. Heat a larger style frypan - moderately high, with olive oil and the coconut oil.

    (use both or just the olive oil if you prefer. The olive oil can get rather hot).

  5. Pop your patties into the frypan and flatten to form more of a rissole shape by pressing slightly with an egg flip.

  6. Cook for 4-5 minutes and flip over carefully and cook the other side for the same or slightly less time.

    Keep and eye out to make sure they don't burn.

Recipe Notes

Note 1. Remember to rise your uncooked quinoa thoroughly first.  This will avoid it tasting bitter.

Nutrition Facts
Pumpkin Quinoa Patties
Amount Per Serving (5 g)
Calories 136 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 30mg10%
Sodium 151mg7%
Potassium 177mg5%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Vitamin A 1739IU35%
Vitamin C 5mg6%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.












About Sonya

Pumpkin Quinoa Patties 1Helloooo, I'm Sonya and I'm one of those late starter's in the exercise department. (but you know you're never too late to start). A retired beauty therapist who likes geeking out in the online world, loves 4-legged fury friends, baking and gardening.