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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

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

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.

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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