What you'll be getting:

Zucchini Fritters with Veggies and Quinoa

Start heating up the oil in a medium heat pan. I cooked on 7.​

Per Serving

150 g fritter batter* (zucchini, onion, AP gf flour, salt, pepper, parmesan, eggs)

2 T sour cream

1 T avocado oil 

80 g mixed veggies (golden beans, carrots, peppers, kale, onions)

1/4 c quinoa

Equipment needed:  a pan, pot, w/ lid, for quinoa

*VEGAN FRITTERS (zucchini, onions, whole wheat flour, ground flax seeds, salt, pepper, soy mozzarella)  

In the pot, put the quinoa and water marked on the lid. Start cooking on medium heat, and cover with the pot lid. (I cooked between the 4 and 5) Set a timer for 12 minutes. 

Scoop the batter into the pan, cook like you would pancakes. I cooked approximately 2 minutes on each side. 

When the fritters begin to brown, flip over. 

When the fritters have finished cooking, place on a cutting board (or on a sheet pan and place in the oven to keep warm. 

In the pan that had the fritters, throw in the veggies. Sautee until the timer for the quinoa goes off.  

When the quinoa finishes, add to the veggies and toss them together quickly. 

Plate the quinoa and veggies. 

Top with the fritters. 

Finish with a dollop of sour cream. From start to finish this dinner takes about 15 minutes. Enjoy!

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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