The Good Hearted Woman

Quinoa Fritters with Arugula-Strawberry Salad {Sun Basket Review}

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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 ⅔ 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. *** I find that the easiest way to form the patties is by using a ⅓ 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. 3.5.3208
Yogurt
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 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. 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. 3.5.3208
3 Meal
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