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Quinoa-zucchini fritters with tahini dressing and nectarine salad

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

Signature Sauce

Quinoa-zucchini fritters with tahini dressing and nectarine salad

Mediterranean, Vegetarian, Gluten-Free, Dairy-Free, Lean & Clean, Soy-Free, Diabetes-Friendly

2 Servings, 590 Calories/Serving

35 – 50 Minutes

These gluten-free fritters combine hearty yet healthy quinoa, zucchini, and white beans; a summery nectarine salad rounds out the meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 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)

Chef's Tip

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.

Ingredient IQ

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.

Nutrition per serving

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).
Contains: Eggs

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and ⅔ cup [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 or sheet pan to cool.
While the quinoa cooks and cools, prepare the salad and remaining fritter ingredients.

2

Make the nectarine salad

  • Cut the tomatoes in half.
  • Cut the nectarines in half and remove the pit; cut the fruit into ½-inch pieces.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
In a medium bowl, toss together the tomatoes, nectarines, and basil. Season to taste with salt and pepper.

3

Prep the fritter batter

  • Rinse the white beans.
  • Trim the ends from the zucchini. Using the large holes of a box grater, coarsely grate the zucchini. Wrap the zucchini in a kitchen towel and squeeze to remove as much moisture as possible.
  • Trim the root ends from the scallions; finely chop the scallions.
In a large bowl, using a fork or whisk, lightly beat the eggs until just blended. Add the white beans and cooled quinoa; using a fork, masher, or the bottom of a bowl, mash to a coarse paste. Add the zucchini and scallions, season generously with salt and pepper, and stir until just combined.

4

Cook the fritters

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, spoon the batter into the pan to form six [twelve] ½-inch-thick patties. Cook, turning once, until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain. Add more oil between batches if needed.
While the fritters cook, prepare the tahini dressing.

5

Make the tahini dressing

In a small bowl, stir together the tahini dressing base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.

6

Serve

Transfer the fritters to individual plates and drizzle with the tahini dressing. Serve the nectarine salad and any remaining dressing on the side.

Kids Can!

  • Rinse the quinoa and white beans.
  • Strip the basil leaves.
  • Toss the nectarine salad.
  • Squeeze the zucchini in a towel.
  • Mash the beans and quinoa.

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