Quinoa patties with zucchini and leek

Words and Photography by Sara CastiglioniFood Styling and Recipes by Barbara Coello



150g of quinoa
1 courgette (zucchini)
½ leek
1 egg + 1 egg yolk
extra virgin olive oil
bread crumbs
4 slices of sandwich bread
salad songino


Soak the sliced bread in milk for use later.

Chop the leek and courgette into sticks. Heat a couple of tablespoons of olive oil and stir-fry the vegetables for a few minutes. Allow to cool.

Add the vegetables to the quinoa, along with the finely chopped parsley, egg and egg yolk.

Add the soaked sliced bread. Season with a sprinkling of nutmeg, salt and pepper.

Mix with a wooden spoon. If the consistency of the mixture becomes too sticky add a few bread crumbs.

When the dough reaches the right consistency, form balls with the palms of the hands.

Dip the patties in breadcrumbs and fry in plenty of olive oil. Lay the quinoa patties on a paper towel to remove any excess oil. Serve accompanied by a songino salad.

This recipe originally appeared in the article:

Four Ways with Quinoa


Quinoa patties with zucchini and leek was created by Food&_ community members:

Sara Castiglioni

Sara Castiglioni

Writer & Photographer

Barbara Coello

Barbara Coello

Graphic Designer & Food Stylist