Glorious Grains/ Vegan Recipes/ We Love Quinoa

Quinoa Scallion Fritters

Quinoa scallion fritters with duck sauce3

These crispy quinoa fritters pack a lot of flavor, thanks to lots of scallion and cilantro. If you have quinoa cooked ahead of time, this comes together in a snap. These are nice served with Asian-style soups like Bok Choy, Tofu, and Baby Corn Soup. If you’re serving these with any other Asian-Style meal, I highly recommend taking the 5 minutes or less to make “Duck” Sauce, as pictured. Otherwise, these are nice served as a side dish for meals in which veggies take center stage, such as hearty stews, or bean dishes.

Makes about 12 fritters; 2 to 3 fritters per serving

  • 1 cup uncooked quinoa (or if making ahead, 2 to 2 1/2 cups cooked)
  • 1/2 cup whole wheat pastry flour, spelt flour, or gluten-free flour mix
  • 1/4 teaspoon baking soda (omit if using GF flour mix)
  • 2/3 cup rice milk or other unsweetened nondairy milk
  • 4 to 5 scallions, green parts only, thinly sliced or chopped fine
  • 1/4 cup minced fresh cilantro, or more, to taste
  • 1 to 2 cloves garlic, minced
  • 1 to 2 tablespoons reduced-sodium soy sauce or tamari, to taste
  • Freshly ground pepper to taste
  • Oil for the pan
  • “Duck” Sauce, optional

Combine the quinoa with 2 cups water in a saucepan and bring to a slow boil. Reduce the heat, cover, and simmer until the water is absorbed, about 15 minutes.

Meanwhile, combine the flour, baking soda, and rice milk in a medium-size mixing bowl. Stir in the scallions, cilantro and garlic.

Once the quinoa is done, add to the mixing bowl and stir well with the other ingredients. Season with soy sauce and pepper. Quinoa scallion fritters with duck sauce recipe Heat just enough oil to coat a wide nonstick skillet (use as little oil as possible — just enough to prevent sticking!). Once the skillet is nice and hot, ladle the quinoa mixture in 1/4 cupfuls, just enough to fill the skillet without crowding, then flatten gently with the back of the measuring cup.

Cook the fritters over medium heat until golden and crisp, then flip gently and cook the other side as well. Remove and arrange on a plate lined with paper towel. Repeat with the next batch of fritters. Serve at once as a side dish or appetizer with the optional “Duck” Sauce.

Nutrition Information:
Per serving (without optional “Duck” Sauce): 246.1 calories; 3.3g fat; 388mg sodium; 59.6mg potassium; 46g carbs; 6.3g fiber; 3.4g sugar; 8.6g protein

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26 Comments

  • Reply
    Vicky Henry
    December 8, 2013 at 7:25 am

    Can you use almond or coconut flour? Also do you think these can be baked

    • Reply
      Nava
      December 8, 2013 at 4:11 pm

      Vicky, I bet this would be very good with almond or coconut flour. I should test those options myself, as that sounds great. And I was also planning to try a baked version. If you’d like to give it a try, I’d say 400 – 425 degrees F., arranged on baking parchment, 10 to 15 minutes on each side or until firm and crisp. But that’s an estimate — I will have to give it a whirl some time soon.

  • Reply
    linda
    December 8, 2013 at 5:00 pm

    Yes u can use the coconut or almond flour and bake then at 400 or 450 to get them crispy…or bake in a ready set go….

  • Reply
    Anna McD
    January 29, 2014 at 2:12 pm

    These are so good! and super easy

    • Reply
      Nava
      January 29, 2014 at 3:17 pm

      So glad you enjoyed them, Anna!

  • Reply
    noorjan hassan
    March 4, 2014 at 10:28 pm

    thanks for sharing, can I know what is quinoa, can I replace it with anything else, tq

    • Reply
      Nava
      March 4, 2014 at 10:33 pm

      Noorjan, quinoa is a tiny grain crop that cooks very quickly and is high in protein. Hmmm … it’s possible that this would work with short-grain brown rice. Or a very fine grind of bulgur. If you like the idea of a scallion pancake, here’s one that uses flour rather than a grain: http://www.vegkitchen.com/recipes/scallion-pancakes/

  • Reply
    Maribel
    March 4, 2014 at 11:13 pm

    OMG, they are so good! I added 1T amaranth to the cooking quinoa. 1T nutritional yeast and 1.5T hemp seeds to the mix. Also used liquid aminos instead of soy sauce. They are in the oven baking right now and smell so good! I’m making one on the pan. It’s not even done cooking but I took a piece off and they taste amazing! Thank you for this recipe!!! I’ll be sharing it with my friends. 🙂

    • Reply
      Nava
      March 5, 2014 at 6:57 am

      Maribel, I’ll be really interested in knowing how they turned out baked — I haven’t tried that yet. And thanks for sharing! Hope you enjoyed them once they were all done. Also, I love your tweaks and additions — super healthy!

  • Reply
    May Best
    March 5, 2014 at 7:51 am

    What is Duck sauce?

    • Reply
      Nava
      March 5, 2014 at 7:54 am

      May, it’s a sweet and savory sauce made of apricot preserves and ginger. If you get Chinese take-out, you’ll get a bad version of it. Make your own, and it’s delicious!

  • Reply
    sharon
    March 5, 2014 at 9:20 pm

    What is the carb count for each serving?

    • Reply
      Nava
      March 5, 2014 at 9:22 pm

      Sharon, I have no idea. You can use an online nutrition data calculator, like myfitnesspal.com

  • Reply
    Juanita Jarrett
    March 6, 2014 at 9:37 am

    We do not care for Cilantro. What should I use to substitute?
    Thanks

    • Reply
      Nava
      March 6, 2014 at 9:54 am

      Juanita, fresh parsley would be good, too, or you can just skip this herb. It will still be good!

  • Reply
    Celia
    March 7, 2014 at 10:13 am

    how much duck sauce and do I add it to the mixture or use as a sauce afterwards

    • Reply
      Nava
      March 7, 2014 at 10:16 am

      Celia, use it as a sauce afterwards. It’s very good with it, but it is optional!

  • Reply
    Linda Zeigler
    March 9, 2014 at 9:35 am

    Quinoa tips: I find that rinsing quinoa under warm water for about a minute removes the saponins which create a bitter taste. For fluffier quinoa: cook in 1and 2/3 cups of water for 15 min.

  • Reply
    Carol Murphy
    March 10, 2014 at 10:29 am

    Can you share your Duck Sauce recipe. I googled and didn’t see one with ginger that you mentioned.

  • Reply
    Carol Murphy
    March 10, 2014 at 10:34 am

    Also, do you happen to have a nice rice milk recipe? I haven’t had success with the ones that I have tried. They turned out very bland! I make almond milk right now.

  • Reply
    Nava
    April 6, 2014 at 9:59 pm

    Carol, sorry for the delayed response. Here’s the Duck sauce recipe: http://www.vegkitchen.com/recipes/“duck”-sauce/ and sorry, we don’t have a rice milk recipe on the site. I imagine that would be quite useful.

  • Reply
    Teri W
    April 11, 2014 at 8:02 pm

    Since I am the only one that would eat these and I need to use up my cilantro…could I freeze after cooking? ty

    • Reply
      Nava
      April 11, 2014 at 8:38 pm

      Teri — I’ve never tried freezing these, as it doesn’t make a big batch — but I don’t see why these wouldn’t freeze well. Just make sure they cool completely and store air-tight. Good luck!

  • Reply
    Teri
    April 14, 2014 at 3:56 pm

    I jut made these and they are awesome!! Thank you for the recipe! 😀 I made hubby try them, but he spit it out, oh well, I tried! LOL If I do try to freeze some, will let you know how they turn out.

    • Reply
      Nava
      April 14, 2014 at 3:59 pm

      Thanks, Teri. Too bad about hubby! Ah well, more for you … maybe if he douses them in hot sauce?

  • Reply
    Fran
    July 29, 2014 at 3:43 pm

    For those who eat cheese, I added shredded cheese to half of the batch, and feta to the other. Both were great!

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