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The Drty Cook – Quinoa Fritters

Oh mother of all things yumminess!  Have I got a tasty recipe for you!

Whilst hubby and I were in DC last week, we had lunch at a fabulous spot, where I ordered Quinoa Fritters.  They were fancy and yummy and I was totally inspired to recreate something similar once I got home.  (Plus, hubby kept hinting begging me to try my hand at a variation.  You’re welcome, hubby.)

Quinoa Fritters

Yield: all depends on the size of your fritters!


1c cooked quinoa (I like mine to be juts a little wet still…not too dry and fluffy)

1 small or 1/2 large zucchini – shredded

1 carrot shredded

1/2 sweet onion shredded

1/4c -1/2c almond flour (amount will depend on how wet your quinoa is)

Handful or two of spinach, shredded

1/4c frozen peas

3 eggs, beaten

salt and pepper to taste

To Make: Combine all of the ingredient above in a bowl and mix well.  Heat a skillet on med-high heat, add 2-4 TB coconut oil.  Once oil is heated, spoon generous scoops (about 1/4c or so) of the quinoa mixture into the pan, flatten gently into patties.


Cook as many as you can fit in the pan at a time, but do not let them touch.  Cook each side for a few minutes or until browned; transfer to a plate lined with paper towels to drain.  Continue until all mixture is used.  Eat plain, or add a favorite sauce (hubby enjoyed his with garlic mayo).  Keep in the fridge in a sealed container for a few days;  our batch lasted less than 48 hours before they were devoured.  😉   I added one to a salad the next day (cold) and it was delish!


Do you like quinoa?  What’s the most creative way you like to prepare it?

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