Quinoa Croquettes with Cilantro Yogurt Sauce

by Beth @ Tasty Yummies


I had a short time at home yesterday between leaving the studio and heading over to the Rock Harbor Yard to set up for the Hallwalls Artists & Models Stimulus event, that we are screen printing live at tonight. I decided since I was eating alone, it would be a good time to try something different and new (in the event I royally screwed it up). I came across this recipe from Anna Getty’s book Easy Green Organic that she shared on etsy and knew it was something I was going to love, since I have become a huge fan of quinoa. Quinoa is gluten-free, high in fiber and a complete protein which makes it a perfect grain for the gluten-free vegan. Quinoa is great as a replacement for rice or couscous.

I changed the original recipe a bit to what I had on hand and also to make it gluten-free. The original recipe called for adding shredded zucchini in addition to the carrots, but since I didn’t have any, I opted to go without. However, I definitely plan on making these again and including it.

The croquettes had just the perfect amount of “fried” crunch, that I actually felt like I was cheating and eating something unhealthy. The quinoa has such a beautifully nutty flavor and there is a subtle tartness from the cilantro sauce. I ate 3 of these as a meal, but they would be great as an appetizer or a side with grilled or roasted vegetables.

These turned out so good and I was sure my husband, Mark, could use a good snack. So, when I headed over to the warehouse to meet up with him, to start setting up our press and to print the first color on our poster, I decided to bring him a small leftover container of the croquettes, and a bit of the sauce to drizzle over. He was so happy and could not stop talking about them.

Quinoa Croquettes with Cilantro Yogurt Sauce

Serves 6

Cilantro Yogurt Sauce:
1 large bunch fresh cilantro, stemmed
1/4 cup soy sauce (I used low sodium gluten-free tamari)
1/4 cup red wine vinegar
1 small white onion, quartered (about 1/2 cup)
1 cup of non-fat greek yogurt (Goat milk yogurt is great here as would be any other non-dairy yogurt)
1/3 cup olive oil

Quinoa Croquettes:
1 cup quinoa, washed thoroughly*
1 medium carrot, peeled and grated on medium holes
1 scallion, finely chopped (white and green parts)
1 clove of garlic, minced
1 teaspoon salt
6 sprigs fresh parsley, stemmed and minced
1 large egg
1/4 cup brown rice flour
1 tablespoon tapioca flour
Vegetable oil for cooking

(if you don’t wish to make these gluten free, omit the brown rice and tapioca flours and just use 1/4 cup all purpose flour)

To make the sauce, combine the cilantro, soy sauce, vinegar, and onion in a blender or food processor and blend until smooth. Stop the motor and add the yogurt and olive oil. Blend until creamy. Transfer the sauce to a container with a lid and refrigerate for at least 1 hour.

To make the croquettes, combine the rinsed quinoa with 2 cups of water in a small pot and bring to a boil. Lower the heat, cover, and simmer for 15 minutes, or until the water is completely absorbed. Remove from the heat and transfer to a medium bowl to cool.

When cool add the carrot, scallion, garlic, salt, parsley, egg, and flours. Mix well. Using your hands, form the mixture into patties about 1/2 inch thick and 2 inches in diameter.

Pour just enough oil into a large skillet to cover the bottom of the pan, and heat the oil over medium heat. Working in batches, lay the quinoa cakes in the pan and cook for 3 to 4 minutes. (You can probably cook 5 to 6 patties at once.) When the cakes are golden, turn them over and cook until the second side is golden. (Check by lifting up a side with a spatula.) Add additional oil as needed, and remove any brown bits that accumulate in the pan as you cook.

Remove the cakes from the pan and place them on a plate lined with a recycled brown paper bag. Serve hot, drizzled with the Cilantro Yogurt Sauce. Or put the yogurt sauce in a bowl for dipping.

*The key to cooking quinoa is to make sure to adequately rinse the quinoa through a fine-mesh strainer to remove the bitter protective saponin coating that protects the grain from being eaten by birds and insects.

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{ 6 comments… read them below or add one }

1 Wendy May 1, 2010 at 1:13 pm

Wow…these look soooo yummy! I will have to make them! :)
Thanks for sharing the recipe. :) Super fab pics too of your finished dish. :)


2 Sophie33 November 22, 2011 at 3:49 am

Waw! Your quinoa patties look so fantastic & wonderful! Yum! I can’t wait to make them!


3 Jamie May 1, 2012 at 8:04 pm

Woooo those look really good!
Thanks for the recipe… off to the store!


4 tastyyummies May 2, 2012 at 12:21 pm

Thanks. I hope you like them!


5 Kelly April 8, 2013 at 8:58 pm

Do you think they would freeze well? It would be great to have these handy wheni need a quick dinner.


6 Joli Tripp October 26, 2015 at 10:14 am

Hi Beth!
So great to meet you this weekend! I am loving your site and especially your creative recipes. I am so jelly of your photography skills! Making me hungry just to look at it. Looking forward to trying this recipe as well as many others. You are an inspiration.
Joli Tripp


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