SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/solo-argentinian-quinoa-patty-with-chimichurri
Printed July 29, 2026
Printed July 29, 2026
Solo Servings
Solo Argentinian Quinoa Patty with Chimichurri
A crispy, protein-packed quinoa fritter meets Argentina's legendary herb sauce in this satisfying solo plate. It's vegetarian but hearty enough to silence any skeptics, including yourself.
Ingredients
- ½ cup cooked quinoa, cooled
- 1 egg, beaten
- 3 tablespoons breadcrumbs
- 2 tablespoons crumbled feta cheese
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon fresh oregano, chopped
- 1 small garlic clove, minced
- 2 tablespoons olive oil (for chimichurri)
- 1 tablespoon red wine vinegar
- Pinch of red pepper flakes
- Mixed greens for serving
Preparation
The beauty of cooking for one is that you can make exactly what you want without worrying if anyone else will like it. This quinoa patty is unapologetically flavorful, crispy on the outside and tender within, draped in vibrant chimichurri that makes everything taste alive.
Preparation
- First, make your chimichurri: In a small bowl, combine the parsley, oregano, garlic, olive oil, vinegar, red pepper flakes, and a pinch of salt. Stir well and set aside to let the flavors meld.
- In a medium bowl, combine the cooked quinoa, beaten egg, breadcrumbs, feta, smoked paprika, salt, and pepper. Mix thoroughly—the mixture should hold together when pressed.
- Form the mixture into one large patty about ¾-inch thick, or two smaller ones if you prefer.
- Heat olive oil in a small skillet over medium heat. When shimmering, add your patty and cook for 4-5 minutes per side until deeply golden and crispy.
- Serve the hot patty on a bed of mixed greens, spooning the chimichurri generously over top. The herbs should be almost as prominent as the patty itself.
- Eat with a knife and fork, making sure each bite gets some of that punchy, garlicky sauce.
