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

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

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)

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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

Serve

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.