Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 3 zucchini, 2 grated, 1 peeled into ribbons
- 420grams canned no-added-salt chickpeas, rinsed, drained
- 1teaspoons ground cumin
- 1/4 bunch coriander, leaves picked (plus extra leaves to serve)
- 2 clove garlic, coarsely chopped
- 1/4 cup sesame seeds
- 1/4 cup plain flour
- 2tablespoons extra virgin olive oil
- 1 cup Macro Organic tri-colour quinoa, rinsed
- 500grams Woolworths whole baby beetroot, drained, thinly sliced
- 1/2 bunch radish, thinly sliced
- 60grams baby spinach leaves
- 3/4 cup light Greek-style yoghurt
Nutrition per serving
2460kJ / 588Cal
2460 Kilojoules or 588 Calories
28% of daily energy intake*
Protein
21.4grams
Fat
20.1grams
Carbs
63.2grams
Sugars
16.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Freshen up your dinner repertoire with these tasty zucchini fritters and quinoa bowls. This healthier vegetarian meal is bursting flavour and colour.
Method
Step 1 of 5
Using a clean tea towel, squeeze out excess moisture from grated zucchini.
Step 2 of 5
Place chickpeas, cumin, coriander and garlic in a food processor and process until just combined. Transfer mixture to a large bowl and add grated zucchini, sesame seeds and flour. Stir to combine. Using damp hands, roll 1 1/2 tbs mixture into 12 balls, then flatten slightly to form a fritter.
Step 3 of 5
Heat oil in a large frying pan over medium heat. Cook fritters, in 2 batches, for 4 minutes on each side or until browned. Transfer to a plate and cover to keep warm.
Step 4 of 5
Meanwhile, place quinoa and 2 cups water in a large microwave-safe bowl. Cover and microwave on high for 5 minutes. Stir. Microwave on high for a further 2 minutes or until just tender. Stand for 5 minutes. Fluff with a fork to separate grains.
Step 5 of 5
Divide quinoa among bowls. Arrange zucchini ribbons, beetroot, radish, spinach and zucchini fritters over quinoa. Dollop with yoghurt and top with extra coriander. Season with pepper, then serve.
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