These healthy quinoa fritters are filled with creamy goat cheese, basil pesto and sun-dried tomatoes then lightly pan-fried. Crispy on the outside but light on the inside, these are always a crowd pleaser.
In this Post: Everything you need for Quinoa Fritters with Pesto and Goat Cheese
Have you ever intended to make one recipe only to end up making something entirely different than you expect? That is exactly the story of how these delicious quinoa fritters came to be.
Recently I hosted a fun cocktail party for my friends at Bob’s Red Mill where I created a custom menu full of recipes using their products. In fact, if you didn’t hear about this party be sure to read about it here.
Trust me, you’re going to want the recipe to make these Paleo Almond Flour Baked Chicken Tenders!
When I was brainstorming a recipe using their quinoa, I originally planned to make some sort of Vietnamese fresh roll. Long story short: one of my kitchen assistants overcooked the quinoa (we used too small of a pot for such a large quantity) and the quinoa came out way too mushy for the fresh rolls.
The solution? Quinoa fritters! In fact, I made them multiple times and actually think they turned out better with the mushier, over-cooked quinoa. Of course, they are just as delicious with perfectly cooked quinoa but there is something to be said for turning a recipe disaster into a recipe win.
These fritters get a major boost of flavor from all of the mix-ins including creamy goat cheese, basil pesto and sun-dried tomatoes.
We used almond flour to keep them gluten free but traditional bread crumbs or panko would work great too.
Serve with a little fresh basil and crumbled goat cheese to garnish and you’re good to go. Want to make them ahead of time? No problem – simply reheat in the oven before serving.
Your fork is waiting.
Quinoa Fritters with Pesto and Goat Cheese
- 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
- 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.
Disclosure: I am honored to be a Bob’s Red Mill Brand Ambassador. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Want more meatless recipes? Check out my Pinterest board!