Quinoa Veggie Burger Patties (Airfryer Recipe)

Quinoa or, Keen-wah, the wonder grain and I haven’t been the best of friends. These veggie burgers, or “Tikki” in Hindi are made from leftover cooked quinoa from my weekly meal plan. Quinoa, even after all the good qualities it possesses tends to be ignored, while brown rice or flatbread are favoured with most curries around my place. The first time I ever tried make quinoa, they stayed raw after cooking on the stove top for a good 15 minutes! Not sure, what happened there… So into the bin that went!

The second time around, I bought quinoa flakes that positively tasted like soap! Even my youngest little one who usually eats everything wouldn’t look at it! Next, I decided to get quinoa flour for my baking but, that had the most prolific mould growth I’ve seen outside of my lab cultures!! This was a few months ago so, after that every time I was at the shops, I would furtively look at the quinoa varieties and look away quickly!

I like this forgiving recipe because it combines quinoa with leftover rice, flavoured with Garam Masala, veggies, garlic and onion, all favourites around here. I also added some leftover mashed potatoes and gram flour, instead of bread crumbs as a binder to keep them gluten-free. Using the Airfryer also makes, the patties a quick meal without pan frying or, having to heat up the oven.

 Quinoa Veggie Burgers

Vegan Quinoa Burgers/ Tikki

Vegan, gluten-free Quinoa croquettes, burger patties with Garam Masala, potatoes and onions.

Priya: Priya@MasalaVegan
  • 1 cup Cooked Quinoa (I used my trusty pressure cooker after rinsing it 7 times!)
  • 3/4 cup Leftover Cooked Rice/ Rice Flour
  • 1/2 cup Chickpea Flour/ Besan
  • 1 teaspoon Garam Masala Spice Powder
  • 1/2 medium Onion, chopped finely
  • 1/2 cup Red Capsicum, diced
  • 2 small Garlic Cloves, minced
  • 1/2 cup Boiled Potatoes, mashed
  • Salt, to taste
  • Oil, to brush on the burger patties
  1. Toss everything into a mixing bowl and mix well.

  2. Shape the mixture into burgers and set aside on a plate.

  3. Place the burgers in the Airfryer in a single layer. Bake at 180 degrees Celsius for 15 - 18 minutes or, until golden brown and firm.

  4. Tastes great with tomato ketchup or, in a burger bun with salad.

Here’s some more information on Quinoa, its benefits and how best to cook it.

Vegan Quinoa & Vegetable ‘Not’ Fried ‘Not’ Rice!

My enduring love for fried rice means we tend to eat some at least weekly if not more often. However, with the weekend approaching fast all the leftover bits and bobs in the fridge need using up. I tend to cook a few cups of Quinoa and freeze to use as needed through the week. Of course, all the vegetables that hide in the freezer and the fridge need to also get a move on. This recipe is perfect in its versatility with an attitude of “anything goes”! So, round up all those lurking vegetables and make this quick dish.

Vegan Quinoa ‘Not’ Fried ‘Not’ Rice

(Vegan , protein rich with Quinoa and the added goodness of vegetables.)


  • Cooked Quinoa – 2 cups
  • Sesame Oil – 1 tablespoon
  • Scallions, Stalks & Greens, sliced finely – 1 cup
  • Silken Tofu – 2 tablespoons
  • Garlic Cloves, minced – 4 teaspoons
  • Ginger Root, minced – 2 teaspoons
  • Mixed Vegetables, diced – 2 cups (I used a combination of carrots, broccoli, red bell pepper, silverbeet stalks & mushrooms)
  • Frozen Green Peas – 1 cup
  • Soy Sauce or Aminos – 2 tablespoons
  • Hot Chilli Sauce – 1 teaspoon, optional to drizzle on top



  1. Heat oil in a skillet over low heat and add the scallion stalks. Reserve green bits for garnish.
  2. Add the garlic and ginger and cook until aromatic and golden.
  3. Throw the vegetables in and cook until lightly cooked on medium to high for 6 to 8 minutes. Stir constantly.
  4. Toss in silken tofu and break up. Cook for a couple of minutes.
  5. Mix quinoa and Aminos if using, or Soy Sauce.
  6. Take off the heat, sprinkle with scallion greens and mix through.
  7. Add apple cider vinegar and hot chilli sauce, if desired
  8. Serve immediately, drizzled with Sriracha, if desired.


Quinoa is a great source of protein and makes the perfect meal when combined with vegetables.

Vegan Quinoa Saffron Kheer

Growing up in an Indian household meant being able to enjoy “Kheer” as it was known on my mother’s side or, “Payasam” as it was called at my father’s place, for all happy and festive occasions. My experiments with quinoa and overcoming its mildly bitter – soapy taste continue. Today, I have a luscious “Kheer” pudding made with almond meal, saffron and quinoa cooked in coconut milk.

We need,

  • White Quinoa, cooked – 1 cup
  • Almond Meal – 1/2 cup
  • Coconut Sugar – 3/4 cup
  • Coconut Milk – 3 cups
  • Saffron, a big pinch
  • Almonds, sliced – 10 to 12, for garnishing (Optional)


  1. Heat 2.5 cups of coconut milk with the sugar and quinoa.
  2. Bring to a boil and reduce to a gentle heat.
  3. When the coconut milk starts to thicken, about 15 – 20 minutes, add the almond meal.
  4. Mix well and make sure all the lumps are dissolved.
  5. Warm the remaining coconut milk and mix the saffron in.
  6. When the quinoa looks fluffy and the coconut milk has boiled down to half, stir in the saffron – coconut milk mixture.
  7. Take off the heat and garnish with sliced almonds.

Enjoy warm or, cold from the fridge the next day, tastes awesome either way!