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Quinoa and Lentil Veggie Patties with Creamy Avocado Cilantro Dip
Original recipe: 6 servings · Prep: 20 min · Cook: 30 min · Total: 50 min
By PowerProteinPlates Editorial TeamPublished Apr 24, 2026 | Updated Jul 22, 2026
Fusion
50 mins
high-proteineasy-recipeswhole-foodsmeal-prep-friendlybudget-friendlyhigh-fiber
Quinoa and Lentil Veggie Patties with Creamy Avocado Cilantro Dip with measured ingredients, 50-minute timing, 6-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
20 min
Cook
30 min
Total
50 min
Servings
6
Difficulty
easy
Cuisine
Fusion
Ingredients
Servings
6
- 1 cup dry quinoa, rinsed and drained
- 3/4 cup dry green or brown lentils, rinsed
- 2 1/2 cups water or low-sodium vegetable broth
- 1 small carrot, finely grated
- 1/2 red bell pepper, finely diced
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup rolled oats (gluten-free if needed), ground into coarse flour
- 2 large eggs, lightly beaten
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil (for cooking)
- 1 ripe avocado
- 1/4 cup fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1 small garlic clove
- 1/4 teaspoon salt
- 2 tablespoons water (to thin, as needed)
Instructions
-
In a medium saucepan, combine rinsed quinoa and lentils with 2 1/2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until quinoa and lentils are tender and liquid is absorbed. Remove from heat and let cool slightly.
-
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté minced garlic, grated carrot, diced red bell pepper, and chopped onion for 3-4 minutes until softened. Remove from heat and allow to cool.
-
In a large mixing bowl, combine cooked quinoa and lentils, sautéed vegetables, chopped cilantro, ground oats, beaten eggs, cumin, smoked paprika, salt, and black pepper. Stir thoroughly until mixture sticks together; add extra ground oats if too wet or a splash of water if too dry.
-
Divide mixture into 6 equal portions and shape each into a patty approximately 3 inches across and 1/2 inch thick.
-
Heat remaining 1 tablespoon olive oil in a clean skillet over medium heat. Cook patties for 4-5 minutes per side, until golden brown and crispy on the outside.
-
Meanwhile, prepare the avocado cilantro dip by blending avocado, cilantro leaves, lime juice, garlic, salt, and water until smooth and creamy. Add more water if necessary to reach desired consistency.
-
Serve the quinoa and lentil veggie patties warm or at room temperature alongside the creamy avocado cilantro dip. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer meal prep convenience.
Frequently Asked Questions
- Can I meal prep Quinoa and Lentil Veggie Patties with Creamy Avocado Cilantro Dip?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more egg or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Quinoa and Lentil Veggie Patties with Creamy Avocado Cilantro Dip before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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