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Plant-based protein, fiber, antioxidant-rich beet, gluten-free, low fat
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Quinoa beet patty (70 g) has 91 calories. That works out to 130 calories per 100 g. It contains 14.7 g of carbs, 2.9 g of protein, 1.8 g of fat and 2.7 g of fiber. Its 0.4 mg of Manganese covers 15% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 70 g
91
KCAL / 70G
Carbs
14.7g
· 5% DV
Protein
2.9g
· 6% DV
Fat
1.8g
· 2% DV
Fiber
2.7g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 13% · Fat 19%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 91 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.21 g | 1% |
| Trans fat | 0 g | |
| Sodium | 84 mg | 4% |
| Total carbohydrate | 14.7 g | 5% |
| Fiber | 2.7 g | 10% |
| Protein | 2.9 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 70 g | 91 kcal |
| 1 piece (extra small) | 25 g | 33 kcal |
| 1 piece (small) | 40 g | 52 kcal |
| 100 g | 100 g | 130 kcal |
| 1 serving (medium) | 100 g | 130 kcal |
| 1 piece (large) | 110 g | 143 kcal |
| 2 piece (medium) | 140 g | 182 kcal |
| 1 serving (large) | 150 g | 195 kcal |
Calculated from 130 calories per 100 g.
A quinoa beet patty is made by mixing cooked quinoa with grated beet, seasonings, and a binder, then shaping the mixture into patties. Pan-fry them until browned, or bake them on a lined tray until firm and heated through.
To keep a quinoa beet patty together, squeeze excess moisture from the grated beet and let the mixture rest before shaping. If it still feels wet, mix in a little oat flour or breadcrumbs, then chill the patties before cooking.
Yes, you can bake a quinoa beet patty instead of frying it. Arrange the patties on a lined baking sheet and bake until firm and lightly browned, turning them once if needed. Baking uses less oil than pan-frying.
A quinoa beet patty typically contains cooked quinoa, beetroot, and seasonings such as onion, garlic, herbs, or spices. A binder, such as egg or a plant-based alternative, plus oat flour or breadcrumbs helps the mixture hold its shape.
Serve a quinoa beet patty with a crisp salad, roasted vegetables, or a grain bowl. A lemony yogurt sauce or tahini dressing complements the beet’s earthy sweetness, and a bun with fresh toppings turns it into a vegetarian-style burger.
Either raw or cooked beet works in a quinoa beet patty. Grated raw beet gives the mixture more texture, while cooked beet makes it softer and sweeter. Drain or squeeze cooked beet well so its moisture does not loosen the mixture.
Yes, cook the quinoa before adding it to a quinoa beet patty mixture. Raw quinoa will not soften properly during the patty’s short cooking time and can leave an unpleasantly firm texture. Drain and cool the cooked quinoa first.
Yes, quinoa beet patties freeze well once cooked and cooled. Freeze them in a sealed container with parchment between layers to prevent sticking. Reheat from thawed in a skillet or oven until hot throughout.
A cooked quinoa beet patty keeps for about three days in the refrigerator when stored in a sealed container. Reheat it until hot throughout, and avoid leaving cooked patties at room temperature for extended periods.
A quinoa beet patty is often mushy because the beet or cooked quinoa added too much moisture, or the patty was too thick to cook through. Drain the quinoa well, squeeze the beet, and make thinner patties for a firmer center.
Vitamins
Folate
38.5µg · 10% DV
B5
0.28mg · 6% DV
B1
0.06mg · 5% DV
Biotin
1.4µg · 5% DV
Minerals
Manganese
0.35mg · 15% DV
Copper
0.11mg · 12% DV
Phosphorus
46mg · 7% DV
Magnesium
27mg · 6% DV
Potassium ⭐
182mg · 5% DV
Sodium
84mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 91 calories in 1 piece (medium) (70 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A quinoa beet patty combines cooked quinoa with grated or cooked beetroot, seasonings and a binder, shaped into a meat-free patty. It is a modern plant-based dish rather than a recipe tied to one traditional region, and can be made at home or bought ready to cook.
Earthy-sweet beetroot and quinoa’s soft, slightly chewy texture make it work well in a bun, alongside a grain bowl, or with salad and a tangy sauce. It offers plant protein and fibre; a 100 g portion provides 3.8 g of fibre. For a lighter meal, bake or pan-cook it with little oil and serve with plenty of fresh vegetables.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.21g
MONOUNSATURATED
0.49g
POLYUNSATURATED
0.77g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.