Quinoa fritters with arugula-tangerine salad

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

Quinoa fritters with arugula-tangerine salad

Quinoa fritters with arugula-tangerine salad

Soy-Free, Vegetarian, <600 Calories

2 Servings, 640 Calories/Serving

30–40 Minutes

These simple cakes form a gorgeous, crisp crust when pan-seared. A bright tangerine and arugula salad plus our tangy tahini-yogurt sauce round out the meal. If you have time, prepare the fritters a day ahead and refrigerate them overnight before cooking. That will help them hold their shape, and will make preparing dinner the next evening even easier.

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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.
  • 1/3 cup rainbow quinoa
  • 2 scallions
  • Fresh flat-leaf parsley
  • 3 ounces baby arugula
  • 2 tangerines
  • 2 pasture-raised organic eggs
  • 2 tablespoons whole wheat panko bread crumbs
  • 2 tablespoons shredded Parmesan
  • 2 tablespoons walnuts
  • 1 tablespoon sherry vinegar
  • Sunbasket tahini-yogurt sauce (Greek yogurt - tahini - lemon juice - water - salt)

Nutrition per serving

Calories 19, Total Fat 44g (56% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 590mg (26% DV), Total Carb. 49g (18% DV), Fiber 8g (29% DV)
Contains: Milk, Eggs, Tree Nuts, Wheat


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

Wash produce before use


Cook the quinoa

  • In a fine-mesh strainer, rinse the quinoa.
In a small pot, combine the quinoa and 2/3 cup salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes. Spread the quinoa out onto a sheet pan or plate to cool. While the quinoa cooks, prepare the remaining fritter ingredients.


Prep the fritter ingredients

  • Trim the root ends from the scallions; finely chop the scallions.
  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Finely chop ¼ cup of the arugula, reserving the rest for the salad.
  • Zest 1 tangerine.
  • Crack the eggs into a medium bowl, season generously with salt and pepper, and lightly beat.
To the bowl with the eggs, add the panko, Parmesan, scallions, parsley, chopped arugula, tangerine zest, and the cooked, cooled, quinoa. Mix well to combine. Using damp hands, shape the mixture into six ½-inch-thick patties.


Cook the fritters

In a large pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Working in batches if necessary, add the quinoa patties and cook until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain. While the fritters cook, prepare the salad.


Make the salad

  • Using your hands or a sharp knife, peel the tangerines; cut the fruit in half lengthwise, then crosswise into ¼ -inch-thick slices, discarding any seeds.
  • Coarsely chop the walnuts.
In a medium bowl, combine the sherry vinegar and 1½ tablespoons oil; stir to blend. Add the tangerine slices, walnuts, and the remaining arugula. Toss to coat; season to taste with salt and pepper.


Transfer the quinoa fritters to individual plates and top with some of the tahini-yogurt sauce. Serve with the salad and remaining sauce on the side.