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

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

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

Signature Sauce

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

Soy-Free, Vegetarian, <600 Calories

2 Servings, 600 Calories/Serving

30–40 Minutes

Parmesan adds umami to these easy, protein-rich vegetarian fritters, balanced by a bright strawberry and arugula salad and our tangy tahini-yogurt sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • ⅔ cup rainbow quinoa
  • 6 scallions
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 5 ounces baby arugula
  • 3 pasture-raised organic eggs
  • ¼ cup whole wheat panko bread crumbs
  • ¼ cup shredded Parmesan
  • ½ pound strawberries
  • ½ cup walnuts
  • 2 tablespoons balsamic vinegar
  • Sunbasket tahini-yogurt sauce (Greek yogurt - tahini - lemon juice - salt)

Nutrition per serving

Total Fat 41g (53% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 530mg (23% DV), Total Carb. 40g (15% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 23g
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 medium sauce pot, combine the quinoa and 1⅓ 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 to cool.
While the quinoa cooks, prepare the remaining fritter ingredients.


Prep the fritter ingredients

  • Trim the root ends from the scallions; finely chop the scallions.
  • Strip the parsley leaves from the stems.
  • Finely chop the parsley leaves.
  • Finely chop ½ cup of the arugula; set aside the rest for the salad.
  • Crack the eggs into a large 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 twelve 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, 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 strawberry-arugula salad.


Make the strawberry-arugula salad

  • Remove the green hulls from the strawberries; cut the berries into quarters.
  • Coarsely chop the walnuts.
In a large bowl, stir together the balsamic vinegar and 2 tablespoons oil. Add the strawberries, walnuts, and the 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 strawberry-arugula salad and remaining sauce on the side.
Kids Can!
  • Rinse the quinoa.
  • Strip the parsley leaves from the stems.
  • Make the vinaigrette and toss the salad.
  • Top the fritters with tahini-yogurt sauce.
  • Help clean up.