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Quinoa Fritters with Strawberry and Arugula Salad

A delicious meal that is easy to make!

Course Main Course
Cuisine American
Keyword easy dinner recipe, easy lunch recipe, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Author Linda Spiker


  • 1 cup Greek yogurt
  • Juice of 1 1/2 lemons zest of one lemon
  • 2 Tablespoons tahini sesame seed paste
  • sea salt
  • 1/3 cup rainbow quinoa
  • 2 scallions
  • 2 tablespoons Fresh flat-leaf parsley
  • ¼ pound baby arugula
  • 2 pasture-raised organic eggs
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons shredded Parmesan
  • ¼ pound strawberries
  • 2 tablespoons walnuts
  • 3 1/2 Tablespoons olive oil separated


Prepare Tahini Yogurt Sauce:

  1. Use a microplane to zest one lemon, then juice 1 and a half lemons, keeping the zest and juice separate.
  2. In a bowl, whisk the tahini paste and 2 teaspoons lemon juice vigorously until smooth
  3. Add the yogurt and whisk the mixture thoroughly.
  4. Season with sea salt to taste. Set aside.

Cook the quinoa

  1. Rinse the quinoa.
  2. In a pot, combine the quinoa and 2/3 cup salted water 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. If there is still too much water drain in a screen colander or regular colander lined with a paper towel. Spread the quinoa out onto a sheet pan or plate to cool. While the quinoa cooks and cools, prepare the remaining fritter ingredients.

Prep the fritter ingredients

  1. Finely chop the scallions
  2. Strip the parsley leaves from the stems; finely chop the leaves.
  3. Finely chop ½ cup of the arugula, reserving the rest for the salad.
  4. Crack the eggs into a bowl, season generously with salt and pepper, and lightly beat.
  5. Into the bowl with the eggs, add the scallions, parsley, chopped arugula, lemon zest, panko breadcrumbs, Parmesan, and the cooked, cooled, quinoa. Mix well to combine. With damp hands, shape the mixture into 6 patties.

Cook the fritters

  1. In a pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the quinoa patties, in batches if necessary, and cook until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain. While they cook, prepare the salad.

Make the salad

  1. Remove the green hulls from the strawberries; cut the fruit into ¼-inch-thick slices.
  2. In a large bowl, combine 1 tablespoon lemon juice with 2 tablespoons olive oil and season with salt and pepper (if you like the dressing sweeter add a little honey). Whisk.
  3. Add the strawberries, walnuts, and remaining arugula. Toss to coat and season to taste with salt and freshly ground pepper.


  1. 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.