Quinoa Fritters with Arugula Strawberry Salad | Sun Basket

The second meal from Sun Basket… We’d tried quinoa for the first time with our Plated subscription, but this time we would be whipping up pan seared fritters. Yum!

These simple cakes form a gorgeous crisp crust when pan-seared. If you have time, assemble the fritters a day ahead and refrigerate them overnight before cooking. That will make preparing dinner the next evening even easier. – Sun Basket

A few of our ingredients...
A few of our ingredients…

Items in the box:

  • Rainbow Quinoa
  • Scallions
  • Flat Leaf Parsley
  • Baby Arugula
  • Lemon
  • Pasture-Raised Organic Eggs
  • Panko Breadcrumbs
  • Shredded Parmesan
  • Strawberries
  • Walnuts
  • Yogurt-Tahini Sauce
More ingredients.
More ingredients.

Sadly neither the strawberries or the arugula for this dish made it in the desired state of freshness, but thankfully we already had both on hand.

More ingredients and a snap of the Yogurt Tahini Sauce.
More ingredients and a snap of the Yogurt Tahini Sauce.
IMG_3923
We finely chopped half our arugula and parsley for our quinoa cakes.
Quinoa cooked and cooling.
Quinoa cooked and cooling.
Mixing all our ingredients together.
Mixing all our ingredients together.
Time to form our quinoa cakes and get our salad plated.
Time to form our quinoa cakes and get our salad plated.
Yum!
Yum!

Out of the 3 meals we created from Sun Basket, this was the one we loved. Stay tuned for our final meal from Sun Basket.

~thefoodie

 

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