Quinoa Fritters with Arugula-Strawberry Salad

These simple cakes form a gorgeous, crisp crust when pan-seared.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
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Course: Main Dish
Cuisine: Vegetarian
Servings: 2 generous servings
Author: Sun Basket

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

  • 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.
  • Finely chop ½ cup of the arugula, reserving the rest for the salad. Zest and juice the lemon, keeping the zest and juice separate.
  • Crack the eggs into a bowl, season generously with salt and pepper, and lightly beat.
  • In a medium bowl, combine eggs, scallions, parsley, chopped arugula, lemon zest, panko breadcrumbs, Parmesan, and cooled quinoa. Mix well to combine.
  • 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

  • Hull the strawberries and cut into ¼-inch-thick slices.
  • In a small bowl, combine the lemon juice and 1½ tablespoons olive oil. Season with salt and pepper.
  • Add the strawberries, walnuts, and remaining arugula and toss to coat. Season to taste.
  • 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.

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.
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