Gluten-free · 30 min
Cheesy Broccoli Quinoa Patties with Tangy Cucumber Salad
- 30 min
- 2–6 servings
- 690 kcal / serving
Two gentle, veggie-forward patties with a crisp cucumber salad; the broccoli, quinoa, and cheddar bind into sturdy, flavorful bites. It comes together quickly for a weeknight meal that holds together well in the skillet.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 crownbroccoli
- ¼ (8 oz) blockcheddar cheese
- 8 fl ozchicken or vegetable broth
- 2eggs
- 1English cucumber
- ½ cupquinoa
- ½ mediumred onion
- English cucumbers
- red onions
From the pantry: black pepper, extra virgin olive oil, panko bread crumbs, red wine vinegar, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 crownbroccoli
- 1English cucumber
- ½ mediumred onion
- English cucumbers
- red onions
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- 2eggs
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ½ cupquinoa
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli | 1 crown | 2 crowns | 3 crowns |
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| eggs | 2 | 4 | 6 |
| English cucumber | 1 | 2 | 3 |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| red onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook quinoa in broth until tender, then spread in a thin layer on a baking sheet to cool.
- Wash and dry all produce, then prep the onion by peeling and dicing; reserve half for the salad.
- Preheat a nonstick skillet over medium heat.
- In a small bowl, mince the onion and set aside half for the salad; grate the cheddar.
- Sauté the remaining onion in oil until softened, then add finely chopped broccoli and cook until bright and tender; remove from heat.
- In a large bowl, mix cooled quinoa, onion, broccoli, cheese, panko, and eggs until well combined.
- Shape the mixture into petite patties using a ¼-cup scoop and press firmly to compact.
- Wipe the skillet, heat oil again over medium-high, and cook patties about 5–6 minutes per side until golden brown.
- Prepare the salad by slicing cucumber and tossing with oil, red onion, red wine vinegar, salt, and pepper.
- Plate the patties with a portion of cucumber salad and serve.
Two tips
- Prep the cucumber salad up to 1 day ahead and keep chilled for easier weeknight serving.
- Swap in a different crunchy veggie (like shredded carrot) if you have it on hand for variety.
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 27 g
- Carbs
- 54 g
- Fat
- 42 g
- Fiber
- 8 g
- Sodium
- 428 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.