Mix sweet and savory for a brilliant taste sensation when you make these healthy Quinoa Kale Fritters with Citrus Tahini. Perfect for lunch, dinner, or upcoming spring gatherings, this is one recipe you need to keep in your arsenal!
For the longest time when I heard the word “fritter”, I instantly thought fried, unhealthy, high calories, etc. However, like every food concept, you can make a healthy version that packs just as much flavor, if not more, with more nutrients!
The second thing that comes to mind when I think “fritter” is involved. While fritters are comprised of various ingredients and from a distance it sounds complex, you can throw a handful of ingredients in together and boom! You have an amazingly effortless main dish or appetizer that makes you look like an iron chef!
Quinoa Kale Fritters with Citrus Tahini Recipe
For some, the thought of pairing sweet orange with savory components sounds obscure, but I love taking the approach to combine savory and sweet! The citrus adds a lightness to the recipe and when combined with tahini, it ties everything in together. If orange isn’t your cup of tea, you can select another fruit of your liking. The options are limitless!
What I love about fritters is basically everything. The process is seamless, even if you’re making a vegan version sans egg, you can pack it with whatever you want, top it with whatever you want, they’re great for entertaining when made into small patties, affordable, include accessible ingredients, can be made in bulk, and thrown together in minutes! What’s not to love?
- 1/3 cup tri-color quinoa
- 2 scallions
- Fresh flat-leaf parsley
- 3 ounces kale (massaged and thinly sliced)
- 2 cups arugula
- 2 oranges (any type)
- 2 eggs
- 2 tablespoons panko bread crumbs
- 2 tablespoons shredded Parmesan
- 2 tablespoons walnuts
- 1 tablespoon sherry vinegar
- ½ cup tahini
- ½ cup Greek yogurt
- ½ cup lemon juice
- 1 tsp sea salt
- In a fine-mesh strainer, rinse the quinoa.
- In a small 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. Spread the quinoa out onto a sheet pan or plate to cool. While the quinoa cooks, prepare the remaining fritter ingredients.
- Trim the root ends from the scallions; finely chop the scallions.
- Strip the parsley leaves from the stems; finely chop the leaves.
- Finely chop the kale, reserving the rest for the salad.
- Zest 1 orange.
- Crack the eggs into a medium bowl, season generously with salt and pepper, and lightly beat.
- To the bowl with the eggs, add the panko, Parmesan, scallions, parsley, chopped arugula, tangerine zest, and the cooked, cooled, quinoa. Mix well to combine. Using damp hands, shape the mixture into six ½-inch-thick patties.
- In a large pan over medium heat, warm 2 tablespoons oil until hot, but not smoking. Working in batches if necessary, add the quinoa patties and cook until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain. While the fritters cook, prepare the salad.
- Using your hands or a sharp knife, peel the oranges; cut the fruit in half lengthwise, then crosswise into ¼-inch-thick slices, discarding any seeds.
- Coarsely chop the walnuts.
- In a medium bowl, combine the sherry vinegar and 1½ tablespoons oil; stir to blend. Add the orange slices, walnuts, and the arugula. Toss to coat; season to taste with salt and pepper.
- Combine the tahini, greek yogurt, lemon, and sea salt.
- Transfer the quinoa fritters to individual plates and top with some of the tahini-yogurt sauce. Serve with the salad and remaining sauce on the side.
Home Chef Tip: If you prefer, you can serve these fritters on a whole-wheat bun instead of serving over salad.
We hope you love this Quinoa Kale Fritters with Citrus Tahini recipe from SoFabFood Contributor, Gabrielle from Eat. Drink. Shrink., as much as we do. If you enjoyed this recipe, you can find more like it in our Vegetarian section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!