Quinoa-zucchini fritters with tahini dressing and tomato-peach salad
Gluten-Free, Vegetarian, Lean & Clean, Dairy-Free, Soy-Free
35 – 45 Minutes
These gluten-free fritters combine hearty yet healthy quinoa, zucchini, and white beans; a summery tomato-peach salad rounds out the meal.
In your bag
- ⅓ cup rainbow quinoa
- ¾ cup white beans
- 1 zucchini
- 2 scallions
- Fresh flat-leaf parsley
- 1 lemon
- 2 pasture-raised organic eggs
- ¼ pound cherry tomatoes
- 1 peach
- Fresh basil
- Sun Basket tahini dressing base (tahini - fresh garlic - water)
Any time you’re trying to achieve a crusty exterior, whether with these fritters or a steak, moisture will work against you. That’s why, in Step 2, the grated zucchini is squeezed dry in a kitchen towel before being added to the fritter batter. This helps to remove excess moisture and ensure a crispy result.
Protein: 20g (40% DV), Fiber: 11g (44% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 155mg (52% DV), Sodium: 350mg (15% DV), Carbohydrates: 52g (17% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).