Quinoa fritters with arugula-strawberry salad and walnuts
Vegetarian, Soy-Free, Mediterranean
30 – 45 Minutes
Panko bread crumbs and Parmesan add crunch and umami to these protein-rich vegetarian fritters, balanced by the bright strawberry salad.
In your bag
- ½ cup rainbow quinoa
- 3 organic scallions
- ¼ pound organic baby arugula or other leafy greens
- 2 organic eggs
- 2 tablespoons whole wheat panko
- 3 tablespoons grated Parmesan
- 6 ounces organic strawberries
- 3 tablespoons walnuts
- 1 tablespoon sherry vinegar
- Sun Basket lemon-tahini yogurt (Greek yogurt - fresh lemon juice - tahini - kosher salt)
Tahini, a paste made of ground sesame seeds, is a traditional ingredient in hummus. It also lends a buttery, nutty flavor to dips and salad dressings and to sauces like the one we spoon atop the fritters.
Make It Ahead
The quinoa patties can be assembled (but not cooked) up to 1 day ahead (Steps 1 and 2). Cover and refrigerate overnight. The time spent in the fridge will help them hold their shape as they cook. When ready to serve, cook the fritters (Step 3) and proceed with the rest of the recipe.
Calories: 680, Protein: 24g (48% DV), Fiber: 7g (28% DV), Total Fat: 47g (72% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 14g, Saturated Fat: 8g (40% DV), Cholesterol: 165mg (55% DV), Sodium: 370mg (15% DV), Carbohydrates: 45g (15% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts, Wheat
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.