Quinoa Fritter Pita with Cucumber Yogurt Spread & Quick Pickled Onion

August 11, 2014

Quinoa Fritter Pita with Cucumber Yogurt Spread & Quick Pickled Red Onion | One Hungry Mama

I’ve been obsessed with the recipe for Little Quinoa Patties from Super Natural Every Day, the cookbook by Heidi Swanson of 101 Cookbooks, ever since I first cracked the book open. The recipe is simple and delicious and my favorite way to serve quinoa. Maybe because it’s the only way that I can serve quinoa that goes totally unquestioned by both boys every time I serve it. It’s foolproof, at least in my house. (And, toddler mamas, these make a particularly awesome finger food.)

The only challenge with this recipe is finding ways to serve the patties so that they feel satisfying as dinner. They make a fab side but, though they are simple to make, they require enough effort that I say they have to be the main. During the week especially, I don’t have time to make these and another significant recipe.

I’ve served them with a huge, hearty salad and with leftover soup. I’ve also served them as a side to leftover chicken. I’ve always known, though, that there can be so much more to this healthy, delicious dish. And, finally, I figured it out: serve these fritters as you would falafel. It works perfectly to make a lovely weeknight dinner.

Though I enjoy tahini in many ways, including in this Citrus Miso Tahini Dressing, I’m not a big fan of putting it on my sandwiches. Like falafel, these quinoa patties would certainly taste great with tahini, hummus or babaganoush, but I served them with my very laid-back version of Greek-style Cucumber Yogurt Dip, along with a piece of lettuce and sliced tomato. For good measure, I also threw in some Quick-Pickled Red Onion. So. Good. In fact, you kinda can’t skip the pickled onions.

Quinoa Fritter Pita with Cucumber Yogurt and Pickled Red Onion | One Hungry Mama

If the idea of making quick-pickled onions sounds like too much for you, I have great news: you don’t have to follow the recipe. Just cut half of a peeled, large red onion into thin slices, put in a bowl, sprinkle with a hearty amount of salt and a pinch of sugar, and cover with white wine vinegar (red wine vinegar, fresh lemon juice or a combination of any two of the three works, too). Allow the onions to sit while you make the quinoa patties and yogurt dip and they’ll be ready to eat by the time dinner’s on.

With a salad (a Greek or Fatoush salad, if you ask me), this make a great dinner. You can also use leftover quinoa from another dinner to make these patties to have on hand for lunch or even a packed school lunch.

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