These Quinoa Fritters are one of my favorite ways to use up leftover quinoa. They are easy to make and perfect to add to your meal prep, as either a main course or even as a side dish.
Quinoa is such a versatile ingredient and can be used in many recipes. Take these fritters for example, which are really yummy and easy to make.
Quinoa also works well in bread, such as this Quinoa & Chia Seed Bread, or you can use it in this Summer Quinoa Salad or even this Chicken Quinoa Salad. You can even use it to make a yummy breakfast such as this Chocolate Banana Quinoa Breakfast Bowl.
These crispy fritters work well as the main dish, served with a salad or vegetables. Or they are perfect as a healthy snack served with garlic aioli.
RECIPE FEATURES
Allergy and Intolerance Friendly – these healthy quinoa fritters are suitable for people with gluten, dairy, nut allergies & intolerances, as well as many other dietary requirements.
Easy to make – These fritters and the garlic aioli are really easy to make. They are great to make if you are after a quick dinner or appetizer.
Healthy wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.
Great way to use up your leftover quinoa – this is a great recipe to include in your weekly meal plan as you can use up leftover quinoa from other recipes.
INGREDIENTS
Quinoa – I have only tested this recipe with white quinoa and I like to use up any leftover quinoa I have.
Eggs – if you are vegan you can substitute the eggs with mashed potato, approximately 2-3 tablespoons mashed potato for each egg. Or you can also use a flax egg or egg replacer.
Herbs – I used chives and coriander to make these fritters, but you could substitute with parsley or mint.
Garlic Aioli – make sure you soak your nuts prior to making the aioli to ensure a smooth dipping sauce.
How To Make The Garlic Aioli
Ingredients You Need
- Blanched almonds or cashews
- Garlic
- Dijon mustard
- Lemon juice
- Olive oil
- Water
- Sea salt
To make the aioli, add all the ingredients (except the water) to a high speed blender or food processor and blend until well combined. It will be quite thick. To make it smooth, slowly add the water (2 tablespoons of water at a time) and keep blending until you reach your desired consistency.
TIPS & FAQS
You can replace the eggs with mashed potato. Approximately 2-3 tablespoons per egg but make sure you taste test to ensure you are happy with the taste. You could also use a flax egg or egg replacer.
You can use either cashews, almonds or even macadamias to make the aioli. However if you are using almonds, make sure they are blanched. And for best results make sure you soak the nuts for at least 4 hours prior to making the aioli.
You can substitute the almond meal 1-1 with gluten free flour. I have not tested with any other flours.
Some of my readers said they like to add peas, the tasty purple hull peas in particular, but I have not tried this.
Looking for other fritter type recipes? Try these:
DID YOU MAKE THIS RECIPE?
I would love to hear from you. You can either leave a comment below and/or give this recipe a rating! If you do make this recipe, please take a photo and share it on Instagram tag #becomingness
Quinoa Fritters
Ingredients
Quinoa Fritters
- 2-4 tablespoons coconut oil for frying
- 1 cup of cooked quinoa
- 3 medium eggs see below to make egg free
- 1 medium carrot grated
- 1 small onion finely chopped
- 1 tablespoon chives chopped
- 1 tablespoon coriander chopped
- 1/4 cup of almond meal
- Salt & pepper to taste
Healthy Garlic Aioli
- 1/2 cups blanched almonds or cashews soaked for a minimum 4 hours
- 1-2 cloves garlic minced
- 1 tablespoon organic dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 – 1/2 cup water as needed
- 1/4 teaspoon sea salt
Instructions
- Mix ingredients. Mix all the fritter ingredients in a bowl.
- Heat oil. Add 2 tablespoons of coconut oil to a medium fry pan on moderate heat.
- Cook fritters. Using a soup spoon, scoop out the fritter mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don't touch. Cook for a few minutes on each side, until lightly golden and drain on paper towels. Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.
- Make dipping sauce. To make the dipping sauce, place all the ingredients (except the water) in a high speed blend and blend until well combined. Then slowly add the water and blend until the garlic aioli has a nice and creamy consistency.
Notes
- To make vegan – Replace the eggs with mashed potato. Approximately 2-3 tablespoons per egg but make sure you taste test to ensure you are happy with the taste.
- Storage Instructions – To store in the refrigerator, allow to cool first before placing in an airtight container. You can store for 2-3 days. To freeze, allow to cool first, then freeze on a baking tray before placing in a freezable container or zip lock for up to 3 months. When you want to reheat, first thaw overnight in your refrigerator, then place on a dry frypan on low heat until warmed through.
Came across and made this recipe the other night. We quite enjoyed it. My husband said it’s so much better than plain boiled quinoa. I had a little trouble keeping them together, but other than that, it’s a quick, easy and tasty use of left over quinoa.
My husband and I really enjoyed these quinoa fritters! What a tasty way to use up leftover quinoa. Thanks for sharing this recipe!
You are welcome Jenny
These are hands down amazing & love how versatile they are cause you can add whatever veggies you have on hand. Made these for my 8mth old & he gobbled these up. Thank you for sharing your recipe!!!
Wow! What a wonderful, simple, versatile recipe that you can add different spices to to get different flavors. I added grated turmeric and ginger plus curry powder, cayenne powder, and garam masala to get a more Indian inspired fritter. For my aioli, I mixed mayo into the leftovers of a homemade chili oil. I definitely want to try the suggested aioli recipe next time. I will be revisiting this recipe and potentially making slight modifications to satisfy whatever craving I’m having! Thank you, Vanessa!
Hello,
Is the coconut oil listed just for frying or do you add it into the fritters?
Thank You.
HI, Yes it is. Sorry I will fix up the recipe to state that.
Can I replace almond meal flour with gluten free flour instead?
You should be able to do a straight swap!
I can’t wait to try this recipe. A few questions, could you be specific on the coconut oil, refined or non refined? And is there another alternative to the coconut oil? I’m used to using olive oil or earth balance since I’m dairy free. Thank you in advance.
I have used both types of coconut oil in this recipe, however you can also use olive oil. I will have to update the recipe.