Quinoa, Roast Pumpkin & Feta Bites with Coriander Mayo

Quinoa Pumpkin BitesOh these! Oh these! It’s not everyday that you just chuck a whole heap of stuff in a bowl and then afterwards think ‘Thank goodness I wrote that down!!!’. Normally I’m scratching my head to remember every little thing I put in so I can re-create them just as awesomely again! So this was my lucky day!

I’ve made them a couple of times since just to perfect them for you guys!…And maybe so I could eat a few more!

Last week I had to put my chef whites back on and go do a shift at the Health Retreat. It was great being back in the kitchen feeding hungry mouths and seeing the lovely guests relish the yummy food!

I made my Butter Chicken (that recipe is coming very soon- and you will not want to miss it! It’s amazing!!!) with Quinoa instead of Rice. There was a little Quinoa left over so I thought I’d bring it home and turn it into some yummy morsels! And that I certainly did!…If I say so myself!

They are DELICIOUS!!! And SOOO easy!

I’ve used ordinary breadcrumbs in the recipe but you can easily substitute them for gluten free if needed. Just sub the spelt for rice flour too.

I LOVE that they have veggies hidden in them too! They have zucchini, shallots, pumpkin and herbs! From the outside they just look like crispy yummy treats, but are full of goodness inside.

Quinoa is so nutritious! It is technically a seed, but can be used like a grain. It’s versatility is awesome! It has the perfect balance of all nine amino acids essential for human nutrition, making it a great source for added protein Along with plenty of potent antioxidants, it’s also a good source of fibre and iron.

If you’re dairy free, just leave out the feta.

If you aren’t convinced by now to go and make them then let me just tell you what makes these extra special! It’s the Coriander Mayo! It is so quick to whip up in the Thermomix and just matches the pumpkin in flavour so perfectly! 

So go make them! Go now!

Quinoa, Roast Pumpkin & Feta Bites with Coriander Mayo
Yields 50
Little protein packed morsels of yumminess! Perfect for lunchboxes, parties or snacks!
Write a review
Prep Time
40 min
Cook Time
5 min
Total Time
45 min
Prep Time
40 min
Cook Time
5 min
Total Time
45 min
  1. 170g White Quinoa (500g cooked)
  2. 800g Water
  3. 300g Pumpkin, peeled & diced into 1-2cm cubes
  4. 2 Tbsp Olive Oil
  5. 2 Zucchinis, chopped into 3-4cm pieces
  6. 2 Shallots, thinly sliced
  7. 100g Feta, crumbled
  8. 1/2 Bunch Coriander, finely chopped
  9. 3 Sprigs Mint, finely chopped
  10. 50g Breadcrumbs
  11. 50g Wholemeal Spelt flour
  12. 2 Organic Eggs, lightly beaten
  13. 2 tsp Celtic Sea Salt
  14. Panko breadcrumbs for shallow frying
  15. Olive Oil, Ghee, or Rice Bran oil for shallow frying
Coriander Mayo
  1. 1/2 Bunch Coriander, leaves only
  2. 1 Garlic Clove
  3. 2 Egg yolks
  4. 1 tsp Dijon Mustard
  5. 1 Tbsp Lemon Juice
  6. 1/2 -1 tsp Celtic sea salt
  7. 250g Macadamia, Light Olive, or Rice Bran Oil
  1. Soak the Quinoa 30 minutes prior to cooking this recipe.
  2. Place the soaked quinoa into the simmering basket. Place the water into the mixing bowl and insert the basket. Cook for 25 minutes/Varoma/Speed 2. Remove the simmering basket and set aside to drain. Place the quinoa into a large mixing bowl.
  3. Line a large baking tray with baking paper. Preheat the oven to 180°C. Place the pumpkin on the tray and drizzle with the olive oil and sprinkle with some salt. Toss with your hands to coat the pumpkin thoroughly. Place into the oven to roast for 25 minutes or until just tender with a knife. (You want the pumpkin to hold together in the mix.)
  4. Place the zucchinis into the mixing bowl and chop 5 Sec/Speed 4.
  5. Place into the large mixing bowl along with all the remaining ingredients.
  6. Mix together with a flexible spatula until thoroughly combined.
  7. Heat the oil in a frying pan over medium heat. (Be careful not to overheat as you don't want the oil to smoke.) Grab small spoonfulls with your hands and push together into little rounds. Gently flatten into bite sized morsels and coat with the breadcrumbs. Pan fry on either side until golden brown before draining on absorbent paper towel.
  8. Serve warm with the coriander mayonnaise.
Coriander Mayo
  1. Place the garlic and coriander into the mixing bowl and chop 3 Sec/Speed 7. Scrape down the sides of the bowl.
  2. Insert the butterfly. Add the egg yolks, mustard, lemon juice and salt and mix 20 Sec/Speed 4.
  3. With the butterfly rotating on Speed 4 and MC in place, gradually pour oil into mixing bowl lid. Add oil slowly to start with and then faster as the mayonnaise starts to emulsify. This should take around 2-3 minutes.
  4. Serve with the Quinoa Bites! Yummo!
  5. Or store in the fridge in a jar.
  1. For a Gluten Free Option: I've used ordinary breadcrumbs in the recipe but you can easily substitute them for gluten free if needed. Just sub the spelt for rice flour too.
Kitch'n Thyme http://kitchnthyme.com.au/


  1. Marci says:

    Hey! I love the flavour of these but I just can’t seem to get them to stay as balls when I make them. So mine kinda ends up as a mash and it looks nowhere as nice. How small did you chop the zucchini? I’m not using a thermomix so wasn’t sure how fine to make them. Any other tips you could give me for making these delicious patties? Thanks!

    • Gabrielle says:

      Hi Marci, Perhaps try squishing the mix together in your hands a little more before flattening slightly into the little bites. If you don’t have a Thermomix I would grate the zucchini. That should help a lot with getting that texture right! Let me know if that’s not quite fixing it! Cheers, Gabrielle. 😉

  2. Lundi says:


    Made these tonight and absolutely loved it. Just wondering if you can make the mix ahead of time (say the night before) and fry it just before serving?


    • Gabrielle says:

      Hi, So sorry for the delayed reply! I missed your comment somehow! Absolutely fine to make the mix ahead and fry the next day. So glad you enjoyed them! Gabrielle 🙂

Leave a Reply