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Quinoa Fritters with Pesto and Goat Cheese

These healthy quinoa fritters are filled with creamy goat cheese, basil pesto and sun-dried tomatoes then lightly pan-fried. Always a crowd pleaser!
Course Appetizer, Side Dish, Snack
Cuisine American, Italian
Diet Gluten Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 377kcal
Author Liz Della Croce

Ingredients

  • 1 cup Bob's Red Mill Quinoa uncooked - any variety
  • 2 cups chicken broth or water
  • 4 ounces goat cheese crumbled
  • ¼ cup parsley minced
  • 1 clove garlic minced
  • ¼ cup pesto
  • 2 tablespoons sun-dried tomatoes minced
  • 2 eggs
  • ¼ cup Bob's Red Mill almond flour or regular bread crumbs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Prepare quinoa according to package instructions using chicken broth instaed of water if you wish. Fluff with a fork when it's done cooking then remove quinoa from pot and place in a medium bowl. Let quinoa cool slightly.
  • To the bowl with the cooked quinoa, add all remaining ingredients. If the mixture seems dry, add another egg. If it seems wet, add more almond flour.
  • Form mixture into patties - any size you wish. If you're serving as a main course, make them slightly larger. If you want them to be bite-sized for an appetizer, make them about the size of two tablespoons.
  • Pre-heat griddle or a large skillet over medium-high heat. Spray with cooking spray or use a little oil. Cook patties for 5-6 minutes per side. Serve warm, room temparture or chilled.

Nutrition

Serving: 2large patties | Calories: 377kcal | Carbohydrates: 33g | Protein: 17g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 96mg | Sodium: 866mg | Potassium: 470mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1060IU | Vitamin C: 14.4mg | Calcium: 127mg | Iron: 3.9mg