Quinoa fritters with arugula-strawberry salad and walnuts

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

Quinoa fritters with arugula-strawberry salad and walnuts

Mediterranean, Soy-Free, Family-Friendly, Vegetarian, Diabetes-Friendly

2 Servings, 670 Calories/Serving

30–45 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.
  • ½ cup rainbow quinoa
  • 3 ounces organic baby arugula or other leafy greens
  • 3 organic scallions
  • 2 organic eggs
  • 2 tablespoons whole wheat panko
  • 3 tablespoons grated Parmesan
  • ½ pound organic strawberries
  • 3 tablespoons walnuts
  • 1 tablespoon sherry vinegar
  • Sun Basket lemon-tahini yogurt (Greek yogurt - lemon juice - water - tahini - kosher salt)

Chef's Tip

For elegant, slender scallion garnishes, cut the scallions in half crosswise, then cut them lengthwise into ⅛-inch-thick strips. Soak the strips in ice water. Drain and pat dry before serving.

Make It Ahead
The quinoa patties can be assembled (but not cooked) up to 1 day ahead (Steps 1 and 2). Cover and refrigerate the patties and scallion garnish separately overnight. The time spent in the fridge will help the patties hold their shape as they cook. When ready to serve, cook the fritters (Step 3) and make the salad (Step 4).

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 dressings, and sauces, like the one we spoon atop the fritters.

Nutrition per serving

Calories: 670, Protein: 25g (50% DV), Fiber: 8g (32% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 14g, Saturated Fat: 7g (35% DV), Cholesterol: 165mg (55% DV), Sodium: 420mg (18% DV), Carbohydrates: 50g (17% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts (walnut), 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.


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

Wash produce before use


Cook the quinoa

  • Rinse the quinoa.
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. Spread the quinoa out on a plate or sheet pan to cool.
While the quinoa cooks and cools, prepare the remaining fritter ingredients.


Prep the remaining fritter ingredients; make the quinoa patties

  • Finely chop ¼ cup [½ cup] of the arugula; set aside the rest for the salad.
  • Trim the root ends from the scallions; thinly slice the scallions. Set aside 1 tablespoon [2 TBL] for garnish.
  • Crack the eggs into a medium bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.
To the bowl with the eggs, add the cooled quinoa, panko, Parmesan, chopped arugula, and all but 1 tablespoon [2 TBL] of the scallions. Season with salt and pepper and mix well to combine. Using wet hands, form the mixture into six [twelve] ½-inch-thick patties.


Cook the fritters

In a large frying pan over medium heat, warm 1 to 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. Add more oil between batches if needed.
While the fritters cook, prepare the salad.


Make the arugula-strawberry salad

  • Remove the green hulls from the strawberries; cut the berries into quarters.
  • Coarsely chop the walnuts.
In a medium bowl, stir together the sherry vinegar and 1½ tablespoons [3 TBL] 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 each with 1 tablespoon lemon-tahini yogurt and the remaining scallions. Serve the arugula-strawberry salad and remaining yogurt on the side.

Kids Can!

  • Rinse the quinoa.
  • Measure the arugula and scallions.
  • Stir together the vinegar and oil.
  • Assemble the arugula-strawberry salad.
  • Top the fritters with lemon-tahini yogurt and scallions.