Quinoa fritters with tahini-yogurt sauce and strawberry-arugula salad
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.
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
- Sun Basket tahini-yogurt sauce (Greek yogurt - tahini - lemon juice - salt)
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 serve here, spooned atop the fritters.
Protein: 23g (46% DV), Fiber: 7g (28% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 15g, Saturated Fat: 7g (35% DV), Cholesterol: 125mg (42% DV), Sodium: 530mg (22% DV), Carbohydrates: 40g (13% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts, Wheat