Quinoa fritters with tahini-yogurt sauce and arugula-strawberry salad

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

Quinoa fritters with tahini-yogurt sauce and arugula-strawberry salad

Vegetarian, Soy-Free

2 Servings, 690 Calories/Serving

30 – 40 Minutes

Panko bread crumbs and Parmesan add crunch and umami to these protein-rich vegetarian fritters, balanced by the bright strawberry salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • ⅓ cup rainbow quinoa
  • 3 scallions
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 3 ounces baby arugula
  • 2 pasture-raised organic eggs
  • 2 tablespoons whole wheat panko bread crumbs
  • 2 tablespoons grated Parmesan
  • ½ pound strawberries
  • 2 tablespoons walnuts
  • 1 tablespoon sherry vinegar
  • Sun Basket tahini-yogurt sauce (Greek yogurt - tahini - lemon juice - kosher salt)

Ingredient IQ

Tahini, a paste made of ground sesame seeds, is a traditional ingredient in hummus. It also lends a buttery, nutty flavor to dips, salad dressing, and sauces like this one, which we spoon atop the fritters.

Nutrition per serving

Protein: 25g (50% DV), Fiber: 8g (32% DV), Total Fat: 48g (74% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 13g, Saturated Fat: 9g (45% DV), Cholesterol: 165mg (55% DV), Sodium: 740mg (31% DV), Carbohydrates: 44g (15% DV), Total Sugars: 10g, Added Sugars: 0g (0% 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 sauce pot, combine the quinoa and 1 cup 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. Spread the quinoa out on a plate to cool.
While the quinoa cooks and cools, prepare the remaining fritter ingredients.


Prep the remaining 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; set aside the rest for the salad.
  • Crack the eggs into a medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
To the bowl with the eggs, add the panko, Parmesan, scallions, parsley, chopped arugula, and the cooled cooked quinoa. Mix well to combine. Using damp hands, shape the mixture into six ½-inch-thick patties.


Cook the fritters

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the quinoa patties and cook, turning once, 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 arugula-strawberry salad.


Make the arugula-strawberry salad

  • Remove the green hulls from half the strawberries; cut the berries into quarters. Save the remaining strawberries for another use.
  • Coarsely chop the walnuts.
In a medium bowl, stir together the sherry vinegar and 1½ tablespoons oil. Add the strawberries, walnuts, and remaining arugula and 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 the arugula-strawberry salad and remaining sauce on the side.

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