Quinoa-zucchini fritters with tahini dressing and nectarine salad
Gluten-Free, Dairy-Free, Vegetarian, Diabetes-Friendly, Lean & Clean, Mediterranean, Soy-Free
35 – 50 Minutes
These gluten-free fritters combine hearty yet healthy quinoa, zucchini, and white beans; a summery nectarine salad rounds out the meal.
In your bag
- ⅓ cup rainbow quinoa
- ¼ pound organic grape or cherry tomatoes
- 2 organic nectarines or other stone fruit
- 4 or 5 sprigs organic fresh basil
- ¾ cup cooked white beans
- 1 organic zucchini or other summer squash
- 3 organic scallions
- 2 pasture-raised organic eggs
- Sun Basket lemon-tahini dressing base (fresh lemon juice - tahini - fresh garlic - fresh orange juice - Marash chile flakes)
Any time you’re trying to achieve a crusty exterior, whether with fritters or oven fries, moisture will work against you. That’s why, in Step 3, the grated zucchini is squeezed dry in a kitchen towel before it is mixed with the other batter ingredients. This helps to remove excess moisture and ensure a crisp result.
Quinoa comes in a variety of colors; white, red, and black are the most common, along with “rainbow,” which typically blends all three. Nutritionally speaking, they’re all excellent gluten-free sources of protein, fiber, and minerals.
Calories: 590, Protein: 19g (38% DV), Fiber: 11g (44% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 5g, Saturated Fat: 4g (20% DV), Cholesterol: 155mg (52% DV), Sodium: 100mg (4% DV), Carbohydrates: 57g (19% DV), Total Sugars: 18g, Added Sugars: 0g (0% DV).
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.