Quinoa fritters with arugula-strawberry salad

Vegetarian, Soy Free

2 Servings, 740 Calories/Serving

35 Minutes

These simple cakes form a gorgeous, crisp crust when pan-seared. If you have time, prepare the fritters a day ahead and refrigerate them overnight before cooking. That will make preparing dinner the next evening even easier.


  • 1/3 cup rainbow quinoa
  • 2 scallions
  • Fresh flat-leaf parsley
  • ¼ pound baby arugula
  • 1 lemon
  • 2 pasture-raised organic eggs
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons shredded Parmesan
  • ¼ pound strawberries
  • 2 tablespoons walnuts
  • Yogurt-tahini sauce (Greek yogurt - tahini - lemon juice - water - salt)



Cook the quinoa

  • Rinse the quinoa.
In a 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

  • Finely chop the scallions.
  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Finely chop ½ cup of the arugula, reserving the rest for the salad.
  • Zest and juice the lemon, keeping the zest and juice separate.
  • Crack the eggs into a bowl, season generously with salt and pepper, and lightly beat.
Into the bowl with the eggs, add the scallions, parsley, chopped arugula, lemon zest, panko breadcrumbs, Parmesan, and the cooked, cooled, quinoa. Mix well to combine. With damp hands, shape the mixture into 6 patties.


Cook the fritters

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


Make the salad

  • Remove the green hulls from the strawberries; cut the fruit into ¼-inch-thick slices.
In a bowl, combine the lemon juice and 1½ tablespoons oil and season with salt and pepper.
Add the strawberries, walnuts, and remaining arugula. Toss to coat and season to taste with salt and pepper.



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

Nutrition per serving: Calories: 740, Protein: 26 g, Total Fat: 46 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 12.5 g, Saturated Fat: 8 g, Cholesterol: 125 mg, Carbohydrates: 60 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 720 mg

Contains: eggs, wheat, milk, tree nuts

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