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Crispy Superfood Quinoa Fritters

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Quinoa Fritters with Spinach and Pumpkin Gluten-free Dairy-free Side Dish Recipe

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These super simple gluten-free, wheat-free, dairy-free, soy-free, nut-free, egg-free, nightshades-free, sugar-free and worry-free fritters are nutrient-dense and great for the whole family. They are also suitable for all your vegan, vegetarian, gluten-free friends, and those following AIP/Autoimmune Protocol Diets. It’s a go-to recipe for every body!

Further Food Commentary:

Don’t be fooled by the word “fritter” in this recipe. With an all-star ingredient list, these are a great substitute for the frozen/processed fritters you might find in the supermarket or in restaurants that are often fried, loaded with fat, and lacking in nutrient-density.

Quinoa, touted as a “super grain,” is high in protein and fiber to keep you fuller longer. Quinoa is also anti-inflammatory, and has been suggested as a substitute for gluten-containing grains because of its low allergy potential (great for the gluten, wheat, dairy, etc. avoiders). This recipe also uses kale (another “superfood”) and pumpkin, both high in vitamins A, K and C, so you get a lot of bang for your buck!

By Samantha Bernstein Gordon, RD

Crispy Superfood Quinoa Fritters

Stars ( Reviews)

  • Prep Time:20 min
  • Cook Time:20-30 min
  • Servings: 12

Ingredients

1 cup quinoa (uncooked)

one bunch kale (stems removed and chopped finely)

2 cups water

2 cups pumpkin (mashed)

one bunch finely chopped cilantro (optional) OR cinnamon/nutmeg, to taste, for a sweeter flavor (optional)

1/3 cup brown rice flour

2 tablespoons olive oil

3 tablespoons brown rice (for rolling)

Instructions

  1. Add quinoa, kale and water to a pot and bring to a boil.
  2. Reduce heat and simmer, until water has absorbed and quinoa has flaked, about 20 minutes.
  3. While it cools, preheat oven to 350 degrees F.
  4. When cool, stir in pumpkin and cilantro or spices.
  5. Stir in flour two tablespoons at a time, until combined.
  6. Line a baking sheet with parchment paper, and drizzle with olive oil.
  7. Dust countertop with additional flour, and dust your hands with it.
  8. Form the mixture into small fritter shapes.
  9. Coat both sides in rice flour and place on baking sheet.
  10. Bake for 20-30 minutes.
  11. Allow to cool before serving.
Add quinoa, kale and water to a pot and bring to a boil. Reduce heat and simmer, until water has absorbed and quinoa has flaked, about 20 minutes. While it cools, preheat oven to 350 degrees F. When cool, stir in pumpkin and cilantro or spices. Stir in flour two tablespoons at a time, until combined. Line a baking sheet with parchment paper, and drizzle with olive oil. Dust countertop with additional flour, and dust your hands with it. Form the mixture into small fritter shapes. Coat both sides in rice flour and place on baking sheet. Bake for 20-30 minutes. Allow to cool before serving.

Nutrition Information

Per Serving: Calories: 121; Total Fat: 3g; Saturated Fat: 0g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 6mg; Potassium: 148mg; Carbohydrate: 20g; Fiber: 3g; Sugar: 2g; Protein: 3g

Nutrition Bonus:  Vit A: 17%; Vit C: 11%; Iron:9%

 

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