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Quinoa-zucchini fritters with tahini dressing and tomato-peach salad

Gluten Free, Vegetarian, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 610 Calories/Serving

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.

Ingredients

  • 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)

Chef's Tip

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.

Instructions

1

Cook the quinoa

  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa and ⅔ cup 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 sheet pan or plate to cool.
While the quinoa cooks and cools, prepare the remaining fritter ingredients and the salad.

2

Prep the remaining fritter ingredients

  • Rinse the white beans.
  • Trim the ends from the zucchini. Using 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.
  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the tahini dressing.
Crack the eggs into a medium bowl and season generously with salt and pepper. Using a whisk or fork, lightly beat until just blended. Add the white beans; using the bottom of a small bowl or cup, mash well until a paste forms. Stir in the zucchini, scallions, parsley, and lemon zest. Season with salt and pepper.

3

Make the salad

  • Cut the cherry tomatoes in half.
  • Cut the peach into ½-inch pieces; discard the pit.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
In a medium bowl, combine the tomatoes, peach, basil, and 1 tablespoon oil; season to taste with salt and pepper. Let stand while you prepare the fritters.

4

Assemble and cook the fritters

  • To the bowl with the white bean mixture, add the cooled quinoa and mix well to combine.
In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Working in batches if necessary, spoon the batter into the pan to form six 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.
While the fritters cook, finish the tahini dressing.

5

Finish the tahini dressing

In a small bowl, whisk together the tahini dressing base and 1 tablespoon lemon juice; season to taste with salt and pepper.

6

Serve

Transfer the quinoa-zucchini fritters to individual plates, drizzle with the tahini dressing, and serve with the tomato-peach salad.

Make It Leaner: Instead of pan-frying the fritters in oil, skip the oil and use a dry nonstick frying pan. They’ll be just as delicious, but you’ll lose 130 calories and 14 grams of fat per serving. You can save an additional 50 calories and 4 grams of fat by using only half of the tahini dressing.

Nutrition per serving: 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). Not a significant source of trans fat.
Contains: eggs

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