Quinoa–white bean fritters with baby broccoli and basil pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Quinoa–white bean fritters with baby broccoli and basil pesto

Quinoa–white bean fritters with baby broccoli and basil pesto

Gluten-Free Friendly, Soy-Free, Mediterranean, Vegetarian, Diabetes-Friendly, Family-Friendly, No Added Sugar

2 Servings, 660 Calories/Serving

30–45 Minutes

Full of texture and flavor, these quinoa–white bean fritters are deliciously easy. Serve them alongside sautéed baby broccoli and you’ve got dinner, done.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup rainbow quinoa
  • 1 13.4 ounce carton cooked white beans
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 bunch organic baby broccoli
  • ¼ pound organic grape or cherry tomatoes
  • 1 ounce roasted red pepper strips
  • 3 tablespoons grated Parmesan
  • Sunbasket basil pesto (extra virgin olive oil - walnuts - basil - garlic - kosher salt - black pepper)
Chef's Tip

The more you mash the white bean and quinoa mixture, the more the patties will hold together when they’re cooked. So don’t be shy about mashing!

Nutrition per serving

Calories 660, Total Fat 36g (46% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 540mg (23% DV), Total Carb. 66g (24% DV), Fiber 15g (54% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 22g
Contains: Milk, Tree Nuts (walnut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa; warm the beans

  • Rinse the quinoa. 
  • Rinse the white beans.

In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove from the heat and fluff with a fork. Stir in the beans, cover, and keep warm.

While the quinoa is cooking and resting, prepare the broccoli. 

2

Prep and cook the broccoli

  • Finely chop, press, or grate the garlic. 
  • Trim the root ends from the baby broccoli; cut the broccoli into 1-inch pieces. 
  • Coarsely chop the tomatoes; season to taste with salt and pepper. Set aside for garnish.

In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 6 minutes. Transfer to a plate. Wipe out the pan.

While the broccoli is cooking, start preparing the fritter patties. 

3

Make the fritter patties

  • Finely chop the roasted red pepper strips.

In a large bowl, using a fork, masher, or the bottom of a bowl, mash the warm quinoa–white bean mixture until well combined and the beans are mashed to a coarse paste. Stir in the red peppers and Parmesan and season lightly with salt and pepper. Using wet hands, form the mixture into six [twelve] ½-inch-thick patties. 

4

Cook the fritters

In the same pan used for the broccoli, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the fritters and cook, carefully turning once, until golden brown, 3 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain. Add more oil between batches if needed.

Serve

Transfer the fritters and broccoli to individual plates and top the broccoli with the tomatoes. Spoon as much pesto as you like on the fritters and serve any remaining pesto on the side.  

Kids Can!
  • Rinse the quinoa and beans.
  • Measure the water for the quinoa.
  • Press the garlic (if you have a press).
  • Form the fritters.