Zucchini and Carrot Fritters with Quinoa

Ingredient List

1/2 cup Quinoa
1 cup water
1 small zucchini (shredded)
2 medium carrots (shredded)
1/4 cup onion (diced)
2 eggs (beaten)
1/2 cup flour of choice (whole wheat, spelt, Gluten Free, cassava, etc)
1 tsp baking powder
1/2 tsp garlic powder
1 tsp oregano
Salt and pepper (to taste)
2 tbsp olive oil or avocado oil


  1.  Combine quinoa and water in small saucepan.  Bring to a boil.  Cover and simmer for 12-15 minutes until water is absorbed.  Let cool.
  2. Shred zucchini in a small bowl.  Sprinkle with salt and let sit for 10 minutes.  Squeeze out any remaining liquid.
  3. Add shredded carrots, onion and eggs.  Mix well.  Stir in in quinoa, flour, baking powder, oregano and season with salt and pepper.
  4. Heat oil over medium heat in a medium sauté pan.  Scoop 1 tablespoon of mixture and place in heated pan then press down slightly to form a patty.  Cooke for 2-3 minutes on each side or until golden brown. Do so in batches until all the mixture is used.
  5. Serve alone or with a mango chutney or tzatziki sauce


For added Fiber, smash chicken peas,  lentils or black beans into mixture

Try adding hemp seeds or ground flax for extra healthy fats and fiber

Make it vegan by replacing eggs with flax eggs.  One egg=1 tbsp ground flax + 3 tbsp water


  • All
  • Breakfast
  • Desserts
  • Fish and Seafood
  • Gluten Free
  • Mains
  • Side Dishes
  • Smoothies
  • Snacks
  • Soup & Salad
  • Vegan
  • Vegetarian
Avocado Mousse Recipe

Decadent Dark Chocolate Avocado Mousse

Read More →
Fresh Basil Pesto Recipe

Fresh Basil Pesto Sauce

Read More →

Thyme Dijon Beet Dressing

Read More →
Scroll to Top