SUN BASKET organic meal kits deliver everything you need to cook easy, delicious, nutritious meals right to your front door.
BONUS: SUN BASKET will give you all their recipes – no strings attached!
Today, along with my review of Sun Basket’s meal kit delivery service, I’m sharing their recipe for these delicious, family-pleasing Quinoa Fritters. [Recipe at the bottom of post.]
This post may contain affiliate links, but don’t worry – they won’t bite.
Let’s start with a little about Sun Basket. I have to admit that I’m kind of intrigued with the vast number of weekly or monthly food delivery services that have been popping up in the last couple of years. For a small fee, you can have everything from fancy European chocolates to curated vegan cuisine (and virtually everything in between) delivered to your door on a regular basis. In the past couple of months, I’ve been sifting through the chaos to discover the best of the bunch.
When I first learned about Sun Basket, there were a few things that really stood out:
- Certified organic, non-GMO, sustainably sourced, seasonal ingredients from the country’s top farms.
- Grass-fed, antibiotic-free, pastured meats, and sustainable seafood from ranchers & fishermen with whom they have a direct relationship. (Read: trust)
- Paleo, Gluten-free, and Vegetarian options.
- Healthy, innovative, easy-to-prepare meals that require 30 minutes or less to prepare.
- Environmentally responsible, 100% recyclable packaging.
With all those points on their side, we decided to give them a try, so we sat down to order our first box. (Click here to get your first three SUN BASKET meals for free.)
The online ordering process itself is very simple, but our household dynamics make it just a bit tricky. Until very recently, we had very a full house – including kids home from college for the summer and married kids landing for a few weeks. And guess what? Everyone had a slightly different eating style!
Luckily, Sun Basket offers a variety of meal plans: Vegetarian, Rise & Shine, Paleo, Gluten-free, and Chef’s Choice. Since everyone home at the time was OK with fish, we went with Chef’s Choice, which means that you get to choose any three meals you want. We chose these three meals:
- Roasted Salmon with Red Chermoula & Seared Endive
- Quinoa Fritters with Arugula-Strawberry Salad
- Shrimp Tacos Diablo with Pickled Cabbage & Lime
Our shipment arrived on time, as scheduled. I was very impressed with the packaging, which clearly reflects Sun Basket’s commitment to the environment. The packaging is 100% recyclable, plus they offer free delivery and free return shipping so that they can reuse the materials. Boxes arrive with clear instructions on recycling, and the sauces came in awesome little reusable plastic containers with lids.
All of the ingredients arrived fresh and in premium shape, including tricky-to-ship items like strawberries and cilantro. Ingredients for each meal were clearly marked and packaged together in a brown paper bag, except the fish and shrimp, which were packed separately in the bottom of the box with additional ice packs.
Sun Basket follows best practices when it comes to preparing ingredients, and all allergens are clearly listed. Moreover, while they are not a completely gluten free facility, they take ingredient preparation very seriously. Each meal came with a beautifully photographed, detailed recipe card as well.
Quinoa Fritters with Arugula-Strawberry Salad
Each of the meals we ordered serves two. (Four-meal plans are also available.) However, as I mentioned earlier, we had a full house, so we decided to have a party and make all three meals at the same time. Sounds like a great idea, right?!?
Let’s just say, I do not recommend it. Things got a little confusing at times. I tried to keep things organized by arranging the ingredients for each meal on top of the bag that it came in. (This part wasn’t as easy as it looks.) Nevertheless, the meals were simple to prepare, and the directions were straight-forward. It definitely would have been easier it I hadn’t been trying to take pictures and access the process at the same time I was preparing the food!
Our meals not only turned out deliciously, but they plated up beautifully. I referred to the photos on the recipe cards for plating, and everything looked as good as it tasted.
Each meal provided enough for two decent-sized portions, but in the future, I think I’ll try to have a few extra sides to bulk up the meal for those with heartier appetites. Of the three meals we prepared, the Quinoa Fritters by far went the farthest.
Not only did they go a long way, but the Quinoa Fritters were without a doubt the biggest hit from our box as well – everyone in the family loved them! (Believe me, this is no small feat!) They were very flavorful, and had just the right amount of contrasting textures with the crunch of the fried quinoa and the smooth yogurt-tahini sauce. The arugula-strawberry salad paired with them very well too, although honestly, I think almost any light, slightly sweet salad would do the trick.
One of the things I appreciate most about Sun Basket’s business model is that (unlike some other meal delivery programs that keep their recipes as secret as an Italian Nona’s sauce recipe) they share all of their recipes online – free to anyone. You can go online right now and browse through their menu. Then click on the highlighted name of any dish, and – Voilà – there’s the recipe!
Note that if you order Quinoa Fritters from Sun Basket, the yogurt-tahini sauce comes premade; however, it is super easy to whip together at home. (My recipe follows.)
Quinoa Fritters with Arugula-Strawberry Salad
Ingredients
- 1/3 cup rainbow quinoa
- 2 scallions finely chopped
- Handful of fresh flat-leaf parsley stripped from stems & finely chopped
- ¼ pound baby arugula divided
- 1 lemon
- 2 pasture-raised organic eggs
- 2 tablespoons panko breadcrumbs
- 2 tablespoons shredded Parmesan
- ¼ pound strawberries hulled and sliced thin (1/4”)
- 2 tablespoons walnuts roughly chopped
- Yogurt-tahini sauce Recipe below
Instructions
Quinoa Fritters
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Combine quinoa and 2/3 cup salted water in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes. Spread the quinoa out onto a sheet pan or plate. Prep the rest of the ingredients while the quinoa cools.
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Finely chop ½ cup of the arugula, reserving the rest for the salad. Zest and juice the lemon, keeping the zest and juice separate.
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Crack the eggs into a bowl, season generously with salt and pepper, and lightly beat.
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In a medium bowl, combine eggs, scallions, parsley, chopped arugula, lemon zest, panko breadcrumbs, Parmesan, and cooled quinoa. Mix well to combine.
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Shape into the mixture into 6 patties.*** Add 2 tablespoons of olive oil in a large skillet over medium heat. When hot, add the quinoa patties in batches and cook until golden brown and cooked through – 4-5 minutes per side. Transfer to a paper-towel-lined plate to drain.
Strawberry-Arugula Salad
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Hull the strawberries and cut into ¼-inch-thick slices.
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In a small bowl, combine the lemon juice and 1½ tablespoons olive oil. Season with salt and pepper.
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Add the strawberries, walnuts, and remaining arugula and toss to coat. Season to taste.
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Transfer the quinoa fritters to individual plates and top with some of the yogurt-tahini sauce. Serve with the salad and more sauce on the side.
Recipe Notes
*** I find that the easiest way to form the patties is by using a 1/3 cup measure. Just pack the quinoa mixture into the measuring cup and turn it out directly into the hot skillet. Flatten slightly with the back of a spatula and you're good to go.
Yogurt-Tahini Sauce
Ingredients
- 3 tablespoons tahini
- 1 clove garlic minced
- 2 teaspoons fresh lemon juice
- 2 teaspoons maple syrup or honey
- Kosher salt to taste
- Freshly ground pepper to taste
- Water as needed
Instructions
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In a small blender, mix together yogurt, tahini, garlic, lemon juice, maple syrup, salt and pepper until smooth. You may need to add a little water; just be sure not to make it too thin.
Recipe Notes
I like to add a little sweetener to my tahini sauce to offset the bitterness. (I have a high sensitivity to bitter.) Just omit the maple syrup if you prefer.
BOTTOM LINE
Would we order from Sun Basket again? Absolutely! This service would be perfect for a working couple or small family, or anyone wanting to expand their cooking repertoire. You get reasonably priced gourmet meals, ordering is online is super easy, and you can skip a week or cancel at any time. Their demonstrated commitment to both the environment and quality customer service is a real selling point to us as well.
Ready to try Sun Basket out for yourself? Click this link and get your first 3 Meals Free from Sun Basket! (If you win the giveaway, that’ll be six free meals!!)
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Meredith {MarthaChartreuse} says
September 26 atThese fritters look delicious!!
Renée ♥ says
September 26 atThey are, and I have to admit, until we were choosing our meals from their menu, I had never even considered the idea of making fritters with quinoa!
Gail says
September 26 atI’ve heard about lots of different ‘meal in a box’ companies out there, but this is the first one that sounds appealing! Coolio! Thanks for sharing!
Marlynn @ UrbanBlissLife says
September 26 atSun Basket is my favorite of all meal kit subscriptions that I have tried so far! Their recipes are the most interesting, love their sustainable practices, and the food is delicious. Love how they challenge me to try new ingredients and combos!
Renée ♥ says
September 26 atI was likewise impressed with the variety of innovative meals on their menu!
Erin @ Platings and Pairings says
September 26 atI LOVE Sun Basket – I’m a big fan of meal delivery services in general, but I found them to be very creative and definitely love their customer service too. Can’t wait to try this recipe!
Ally says
September 26 atWell, the prompt asked what my dog’s favorite way of cooling off is, which is to lie on her gel cooling mat!
I’m glad they have so many dietary options! That’s always the tough part with pre-made or pre-set things for us!
Renée ♥ says
September 26 atThanks for the heads up, Ally! (That’s what I get for copying my last Rafflecopter giveaway!)
That is the issue we have most often as well!
Rachel says
September 26 atMy ‘best tip’ is also my only tip — plan ahead! LOL
Renée ♥ says
September 26 atGood advice!
Calli says
September 26 atPrepping and shopping on Sunday is so important because it’s harder to do that AND cook on weeknights
Kira says
September 26 atIt sounds awesome. I have three small picky children who would unfortunately not eat any of those delicious looking meals. Where were these services years ago when it was just me and my husband?! Would have been perfect.
Cynthia C says
September 27 atWhen I cook meals, I make extra to put in the freezer for quick meals on busy days.
Heather says
September 27 atPlanning, shopping and prep ahead on Saturday or Sunday. Even 30 minutes in the kitchen is helpful to sack things away for the week ahead!
Aaron says
September 27 atMy best tip for getting meals on the table during the work week is to keep it simple.
Kim O says
September 28 ati keep the leftovers and freeze them, i can make other meals with them to use over the weekdays. much faster
Renée ♥ says
September 28 atWe love reusing leftovers to create new dishes!
chris z says
September 28 ati try to plan ahead as much as i can
Stacie H says
September 28 atI plan ahead. I do a weekly grocery shopping trip and plan all of my meals for the week. 🙂
Amanda lea says
September 28 atBuying simple made meals! Sometimes I use leftover refrigerated meats to make easy pastas or casseroles.
Rhonda Y says
September 28 atI plan the menu on Sunday and chop the vegetables ahead of time. I try to make a roast on one day and then use the leftover meat the next day for burritos or soup.
Pat says
September 28 atMy best tip is to prepare ahead and freeze the foods.
john says
September 28 atUse simple and plentiful ingredients, and common items you normally would have.
Michele Cupp says
September 28 atMy best tip is to use a slow cooker and prepare the ingredients the night before.
Renée ♥ says
September 28 atGreat tips! I don’t know what I would do without my slow cooker, especially in the colder months!
Brianna Wertman says
September 28 atMy best tip for getting meals done simply during the week is to order Sun Basket! No seriously, I’m not the most creative cook. 😊
Justin says
September 28 atPatience and love I would have to say
Allison Swain says
September 28 atMy tip is to prep and plan ahead! Thanks for the chance to win this!
Shannon says
September 28 atMy best tip is to prepare in advance, and have a meal plan so that you’re not scurring to decide what to make at the last minute.
Annalisa L says
September 28 atWhat works for me is cooking the weeks meals on Sunday, during the work week I am too tired to cook
Annalisa L says
September 28 atSometimes it’s easiest just to throw together a dinner salad during the week rather than cooking
Jeffrey says
September 28 atI always plan meals at the beginning of the week and do so around our schedule. It can be difficult when both boys are in extracurricular activities, but we do quick dinners on those nights.
tammy smith says
September 28 atI make the meals on the weekend and have them in the freezer and all I have to is cook them.
Nicole Lancaster says
September 28 atMy best tip for getting meals on the table during the busy work week is plan and prepare the meals during the weekend and then freeze them, so you can just heat and serve during the week.
Liberty says
September 28 atTo get meals done, I try to do some of the prep work on the weekends sometimes.
Liberty says
September 28 atAnother thing I do is sometimes is buy organic prepackaged foods like soups.
Sheila K. says
September 29 atCook enough of a meal to freeze some for a later meal!
Yvonne says
September 29 atpre plan the meal. use a crockpot or prep part of the meal ahead of time
jennifer says
September 29 atI do a huge veggie prep 2 days a week so I’m always one step ahead. I’m thinking of gifting a Sun Basket subscription to my office manager.
Renée ♥ says
September 29 atPrepping ahead is such a game-changer. And what a wonderful gift idea!
delia says
September 29 atI plan ahead.
Sheila K. says
September 30 atHave everyone be involved in doing something to prepare the meals!
Nancy says
October 1 atPlan your meals ahead of time for the week, prep veggies and fruit ahead for the week, and cook once/ eat twice or more – are all helpful strategies.
Leslie says
October 1 atI fix everything on Saturday or Sunday and have them all planned out so I can just stick them in the microwave when I get home from work. Thanks for the chance to win!
Bethany F says
October 2 atI always cut veggies when I have some free time earlier in the day. This always saves SO MUCH time once dinner time comes around, especially during the week!
meredith says
October 2 atI try to plan my meals out for the week and use freezer meals to help out!
joe gersch says
October 2 atI chop veggies on the weekend and bag them
Elizabeth H. says
October 2 atI plan the menu, buy the ingredients and my aunt cooks the meals. It’s a team effort!!
Laurie Emerson says
October 2 atMy best tip is to cook meals like casseroles on the weekend. Then all you have to do freeze them and reheat on the weekday.
Madison says
October 2 atMy best tip is to prep on Sundays, if I don’t I end up going out to eat during the week.
Donna L says
October 3 atMake enough so you can freeze a meal for a later day.
betty says
October 3 atMy best tip for getting meals on the table during the work week is crock pot meals! They are healthy and delicious. thanks
Courtney says
October 3 atI love crock pot meals because I can prepare in the morning and not worry in the busy evenings. These look great too!
Sarah says
October 3 atmy best tip is to use your crockpot. Also you can make large amounts and freeze half for another day
Jennifer H. says
October 3 atWe cook things over the weekend and then eat leftover for the beginning of the week.
Trisha says
October 3 atPlan ahead! From the meal plan to the grocery shopping to the prep work. Plan ahead.
John H. says
October 3 atI would say grab take out.
Michelle says
October 3 atI plan ahead and on nights that are way too busy, I usually do a crockpot meal so I don’t have to worry at dinnertime!
Shannon Ganger says
October 3 atI try to make dinner part of my down town after work, I have my tablet in my kitchen and I watch some of my favorite shows while I cook
Lorri says
October 3 atI use a pressure cooker that I love. It took me forever to find one that was stainless steel inside rather than a yucky poisonous coating. I pressure cook beans and meats one day out of the week then make home made variations of everything from Curry to Soup during the week with the precooked meats. This is the cheapest way to have ‘un processed’ foods processed and ready to go.
Jill Myrick says
October 3 atI try to plan a menu for the week and post it so that I know what needs to be prepped or laid out the night before.
jweezie43[at]gmail[dot]com
wendi says
October 3 atprepping as much as possible on sunday night!!
james says
October 3 athate to admit it, but I save time by microwaving all that I can!