Dinner
Zucchini Fritters with Quinoa Rice, Avocado, and Tomatoes
| Total time:
| Prep:
| Cook:
| Servings:
|
| 40 min |
10 min |
30 min |
4 |
Dietary Restrictions
VegetarianDairy-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1/2
Cup
basmati rice
-
1/2
Cup
tricolor quinoa
-
2
Cup
water
-
1/4
Teaspoon
salt
-
2
zucchini
-
1/2
Teaspoon
salt
-
2
egg
-
1/4
Cup
green onions
-
1
Cup
all-purpose flour
-
1
Teaspoon
baking powder
-
1/2
Teaspoon
black pepper
-
2
tomato
-
2
avocado
Directions
-
Make the quinoa rice: rinse rice and quinoa under running until water runs clear. Set aside.
-
Add water to a pot and bring to a simmer. Add the rinsed rice, quinoa, and salt. Cover the pot, and place the heat on low. Cook for 15 minutes. Remove the pan from heat and let it sit covered for an additional 10 minutes. Once done fluff with a fork.
-
Make the zucchini fritters while the rice is cooking. Grate the zucchini using a cheese grater. Add grated zucchini to a bowl and sprinkle with salt. Let sit for 10 minutes. This will remove any excess liquid.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 498 kcal |
| Fat
| 19 g |
| Carbohydrates
| 71 g |
| Protein
| 14 g |
| Fiber
| 11 g |
| Sugar
| 5 g |
| Sodium
| 584 mg |
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