Ginger and Sage Blog

Turkey Quinoa Protein Patties

Turkey Quinoa Protein Patties

Protein is essential to a good diet. The higher the protein the better! Protein helps nail and hair growth and to make hormones. (girls this is important!!!) Your body uses protein to build and repair muscles tissue. No matter how you get it into your body, you need protein!

For my lifestyle, I like to make recipes that I can grab on the go, that I know are good for me, but also are protein packed to keep me fuller longer. These protein patties are so easy to make and versatile. You can make them into meatball for pasta if you want. You can eat them as appetizers, a quick snack or make them larger and use as a delicious healthy burger. And because they are so portable you could easily throw these into a kid’s school lunch.


Recipe: Turkey Quinoa Protein Patties

Servings: 12 medium patties


½ cup                                    Quinoa

1 cup                                     Low Sodium Chicken Broth

1 tbsp                                    Butter

1 pack 14oz                         Ground Turkey

1 cup                                     Kidney Beans, drained

1 cup                                     Corn, drained

1/4 cup                                 Sliced Leeks (scallions or green onions if you don’t have leeks)

1/4 cup                                 Grated Parmesan Cheese

1/2 tsp                                  Salt

1/2 tsp                                  Pepper

1/4 tsp                                  Chopped Thyme

1/4 tsp                                  Chopped Rosemary

1/8 tsp                                  Cayenne Pepper

1/2 tsp                                  Garlic Powder

3 tbsp                                   Extra Virgin Olive Oil


In a medium sized pot add your chicken broth, butter and quinoa. Turn the heat to medium-high, once the broth starts to boil place the top on and turn the heat to low for 10 mins. Once all the broth has been soaked up into the quinoa, your quinoa is ready. Place quinoa in a bowl to cool down to room temperature.

Open a can of kidney beans and corn. Scoop out one cup of each and rinse under water. Take your sliced leeks and run under the water as well to make sure there is no dirt trapped between the layers. Shake the excess water off them and place all three in the bowl with the cooled Quinoa.

In the bowl with the quinoa, beans, corn and leeks you will add the rest of the ingredients, except the oil. Mix all of it really well with a wooden spoon.

Once it is all nicely incorporated, grab your 1/4 measuring cup to start sectioning out your patties. Roll them into the ball and flatten out just a bit to look like patties. In a large skillet place 1 tbsp of oil in the pan that is on medium heat.  Once the pan is hot place 4 patties in the skillet. You want to cook them on each side until you notice that the bottoms are nice a brown, 4 – 6 mins a side. Than flip them over and finish cookie on the other side. Between each round of patties make sure you place another 1tbsp of oil in the pan so the patties do not stick.

Then you are done! You can throw these in the freezer for up to 4 months or keep in the fridge for 4 days.


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