Quinoa Tater Tots

  • Prep Time : 25m
  • Cook Time : 15m
  • Ready In : 40m

I love these things. ย i ate almost all of them immediately. ย I found these on the interwebz and removed all the nasty ingredients like eggs, and added a few ingredients that i thought would make it taste better, and I personally think I was right. ย They taste a lot like tater tots but with way better ingredients.

I imagine you could probably bake these instead of cook them in a pan, but that’s how I did it, and they came out great. ย Pair them with some of your favorite dipping sauces – ketchup, BBQ sauce, etc…


  • 2 Cups Cooked Quinoa
  • 1 Onion, Finely Chopped
  • 5 Button (Brown) Mushrooms, Finely Chopped
  • 1/4 Cup Chives, Finely Chopped
  • 3/4 Cup Flour
  • 1/4 Teaspoon of Red Pepper Flakes (adjust to desired spiciness. This is a mild-medium level)
  • 1 Teaspoon Salt
  • 3 Tablespoons of Non-Dairy, Unsweetened, Unflavored Milk (I used original rice milk)
  • 1 Tablespoon of Lemon Juice
  • Oil for cooking (You can try and forgo the oil if you like if you have a non stick pan, or try baking them)


Step 1

In a bowl, mix together the quinoa, onion, mushrooms, chives, flour, red pepper flakes and salt. Mix until combined and thick.

Step 2

Add the lemon juice and non-dairy milk and mix thoroughly.

Step 3

Roll into small balls and put on a plate or tray and put in the refrigerator for 15 minutes.

Step 4

Heat the oil in a pan on medium heat and cook the tots until golden brown on both sides, about 5 minutes a side.

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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Comments (39)

  1. posted by jenlp on April 21, 2013

    Very nice! Easy to make and tasty. Plus, you can always add other spices and veggies if you want. Thanks for the recipe.

    • posted by Jake on April 24, 2013

      I was going to mix and match other ingredients with spices too, like rosemary or thyme, with a heartier mushroom…

      • posted by Celia on September 24, 2013

        i wondered two things-
        Did you sprout or cook the quinoa?
        And what kind of oil did you use?

  2. posted by Rhonda Eisenman on April 21, 2013

    Please let me know the nutritional breakdown , if possible.
    I need to convert the recipe to Weight Watchers Points value.
    Thank you for your prompt reply.

    • posted by Jake on April 24, 2013

      Hi Rhonda – I’m not a nutritionalist, so I can’t give you the most accurate breakdown. There are webpages out there that do conversions for you ( http://www.myfitnesspal.com/recipe/calculator ), but I’m not sure how accurate they are or how accurate you’d need them to be for the Weight Watchers Point system. If there is a way we can help, we’d love to, so any feedback would be great!

      • posted by Stefan on April 28, 2013

        There are 21 PointsPlus points in the whole recipe, before you add in oil for frying. (I don’t know what it works out to in the old Points system, but there are sites out there that’ll convert it for you.)

  3. posted by Michelle on April 24, 2013

    Delicious! You need to post a warning with this recipe though – don’t cook these quinoa tots when you’re home alone, because you will eat them all by yourself!! ๐Ÿ™‚ Thanks for such a simple but fabulous recipe!

    • posted by Jake on April 26, 2013

      I did that exact thing – made them and ate them all immediately. I almost didn’t have enough left over to take the photo!

  4. posted by julia on April 25, 2013

    salivating…this looks awesome! i really like this website, i think it makes transitioning into a plant-based lifestyle a whole lot more feasible for someone just starting out without a clue.

    • posted by Jake on April 26, 2013

      Thanks so much for the compliment, Julia! That’s why we do the site, and hopefully to some success!

  5. posted by Michelle on April 26, 2013

    Yum! How much uncooked quinoa equals the 2 cups cooked amount, tho?

    • posted by Jake on April 26, 2013

      For me, 1 cup uncooked quinoa made around 2 cups cooked. Enjoy!

  6. posted by Kaian on April 29, 2013

    Made this with a little less onion and they were perfect. Yummy with ketchup! This’ll be a semi-regular recipe for sure. So perfect!

    • posted by Jake on September 12, 2013

      Awesome! Great to hear. Glad you like them…

  7. posted by Jenn on May 7, 2013

    Love, love, love these. My picky family loves them also!!!

  8. posted by Misty on May 9, 2013

    I made these Sunday and baked them in the oven vs frying them…they were delicious!!!!!!! I’m a huge fan, thank you for sharing!

    • posted by Anne on June 1, 2013

      At what temperature and for how long did you bake them?! I’d like to try baking them.

      • posted by Rebecca on July 27, 2014

        Yes please let us know how the baking went… the temp and time ๐Ÿ™‚

        • posted by Rebecca on July 27, 2014

          Please let us know time and temp of baking. Sorry moderator… I replied again I meant to request the follow ups so I can see the answer when it is posted.

  9. posted by Christina on May 16, 2013

    These look amazing! Could you sub the regular flour for say, spelt or whole wheat flour?

    • posted by Jake on May 16, 2013

      The flour really just helps soak up some of the moisture and works as a binding agent, so while I haven’t tried it, I would imagine just about any flour would do. Let us know how it comes out!

  10. posted by Amy on June 7, 2013

    It doesn’t specify if the onion/mushrooms are cooked before combining with the quinoa. Can you clarify? Thanks! I want make sure I make them correctly!

    • posted by Jake on September 12, 2013

      I didn’t cook them beforehand, but you certainly could if you wanted.

  11. posted by Elvia on July 13, 2013

    Hi Jake!! I would love to try to make these today ๐Ÿ™‚ I do have a few questions tho… Trying to eat “gluten-free” .. Do you know if I could substitute the flour w/ Garbanzo Flour??? And for the “oven bake” method .. Do you know what temperature they used (I assume 350) and for how long??? Thank you !! ::D

    • posted by Chloe on August 13, 2013

      Just made these gluten free, using sorghum flour instead of wheat—SO good! If you’re pan-cooking them I recommend lightly dusting the tots with flour beforehand to keep them from sticking.

    • posted by lulu on October 16, 2015

      i adapted this recipe adding a couple of spices and red pimento pepper. the adapted recipe is in http://lulucooksandtells.blogspot.com/2015/10/quinoa-mushroom-red-pepper-bites.html.
      i dredged them in panko crumbs and baked them at 400 degrees fahrenheit for 20 minutes or 30 minutes for crisper coating. i hope this helps.

      i love this website and the recipes. thank you.

  12. posted by Anita Parfitt on September 24, 2013

    This sounds great. Normally I just cook the quinoa and add veggies but today I am going to try this & hope my family love them ๐Ÿ™‚

  13. posted by Laurie on September 28, 2013

    Made these today!!! DELICIOUS. I used spelt flour because it’s what I had on hand. I used just a bit of avocado oil on a flat non-stick pan. Thank you so much for this amazing recipe. Please post more recipes!!! Thanks again.

  14. posted by Rebekah on January 18, 2014

    Has anyone tried freezing these and reheating them in the oven? Did it work well? Any tips are welcome. I’d like to make these ahead and reheat on busy weekdays. Thanks!

  15. posted by James A. Lee on February 26, 2014

    These were great. Tasted just like tater tots to me!

  16. posted by sarojinididi on April 12, 2014

    Nice little patties- will try this onow the kids are off school- looks like a quick and inexpensive base for lunch, thanks ๐Ÿ™‚

  17. posted by kathryn newberry on April 18, 2014

    Nice! I too find myself rummaging through the fridge and popping one or two in my mouth as a snack after work before starting to cook dinner. Super good!

  18. posted by Lauren on June 7, 2014

    Im thinking of using brown rice instead of the quinoa. Any thoughts?

  19. posted by Nina on November 12, 2014

    Made these for my 16 year old daughter and she said reminded her of potato latkes. Used Trader Joe’s gluten-free flour and worked great. Used more onions because didn’t have chives. Will use chives for next time Made ketchup with tomato paste/lemon/salt. And put a pickle spear on the side. Very nice breakfast:) Thanks for clever recipe!

  20. posted by Nina on November 12, 2014

    We are going to try out brown rice next time. Will post results. Used a small ice cream scoop to make little balls to go in fridge. Made it very fast and simple. Want to try baking them also.

  21. posted by Leah on December 4, 2014

    We have made these 3 times now. My husband is obsessed! We have to tone down the pepper flakes for the kids, and if I have time a make a separate batch with more pepper flakes for my husband since he loves that spicy kick. Thank you!!

  22. posted by Caroline on October 26, 2015

    I am very tempted to toss some mashed cauliflower in there too!

  23. posted by Mid Century on May 11, 2017

    Just made these, they’re delicious. Great recipe.


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