EXPLORE:

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

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

Vegetarian, Soy-Free

4 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.

Ingredients

  • 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)

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 serve here, spooned atop the fritters.

Nutrition per serving

Instructions

1

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.

2

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.

3

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.

4

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.

5

Serve

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.

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