These Cauliflower Quinoa Fritters are gluten free, easy to make and delicious! Quinoa Fritters make a great portable meal and are perfect for lunch boxes.
Right now, I kind of feel like I deserve a metal.
At the very least, a special meal out or some chocolate.
I just complete the manual transfer (which has taken months) of all the content from CookingQuinoa.net and MamaBalance.com on to this domain.
This move was something I gave a lot of thought to before beginning. From a professional stand point, I suppose it is kind of risky.
Quinoa has always been my "thing" and most people who give advice on starting a blog say to pick a niche. I get that - I really do. In fact, I've given that advice to people before who ask me how to start a blog.
The problem is that at some point my niche started to feel like a prison. It impacted how I felt about myself (I was "just" a quinoa blogger, not a real blogger), and ultimately prevented me from fully committing to the work I was doing. If you look at the last 12 months, my posts grew less and less frequent.
I am someone who thrives on change and diversity. I'm not sure if the fact that I stuck to blogging about a single food for more than five years means that I lacked the confidence to branch out or that I am just really stubborn. I think perhaps it was the confidence.
I think, ultimately, it was my Facebook Followers who got me over the hump, responding enthusiastically with every recipe I posted - whether it had quinoa in it or not.
As I neared completion in the last few weeks, I've felt the burning desire to get in the kitchen on a near daily basis.
My passion is back! At present, I have over 50 new recipes to share with you loaded into my WordPress dashboard. (And yes, I will continue to share quinoa recipes every week.)
For those who just want to follow the quinoa recipes, you will have that option too. My opt ins should be in place by the end of the week and you will have the option to subscribe to different lists. (Quinoa Recipes, Other Recipes, Other Content.) If you scroll down to the bottom of this post you can go a head and subscribe to the "other recipes" list.
Thanks so much for stopping by my new "home". There is still work to do as far as getting it looking how I want but I'm so glad to have you here.
Cauliflower Quinoa Fritters with Chive Tahini Sauce
Ingredients
- 2 cups cauliflower florets cut to 1-inch
- 1 cup cooked quinoa
- ½ cup quinoa flour or gluten free flour of choice
- 3 large eggs or 3 tablespoons ground flax seeds combined with 9 tablespoons warm water
- ½ cup cashews roasted and salted
- ½ cup chives chopped
- 1 red onion chopped
- ½ red pepper chopped
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- Chive Tahini Sauce
- 3 cloves garlic minced
- ½ cup chopped chives garlic chives are lovely here
- ½ cup tahini
- 3 tablespoons lemon juice
- ½ cup water
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Preheat oven to 420. Line a baking sheet with parchment paper and spray well with oil.
- Place all ingredients in a food processor and pulse until ingredients are well combined. You don’t want to puree the mixture, just to make sure that there are no large chunks.)
- Scoop fritters onto prepared baking sheet. Press down to flatten. Bake for 20 minutes. Carefully lift and flip with a spatula. Bake 10- 15 minutes longer, until golden brown.
- Serve warm drizzled with Chive Tahini Sauce
- For the sauce: Combine all ingredients in a blender and process until smooth. Add more water if necessary to reach desired consistency.
Alisa Fleming
This is my kind of recipe Wendy! I love everything about it and your pictures are stunning!
Wendy Polisi
Thanks so much Alisa!
Marissa
Can the cashews be left out of the recipe?
MPaula Whelan
I follow so many blogs/newsletters that I pick and choose every day which ones to read. I had no idea you were facing a crisis but will continue to follow you whatever the focus of your recipes - they are that good! I am vegetarian so not all your recipes suit me but that is no deterrent. I am in the process of culling (eliminating) in order to reach a more manageable amount of email. You are on my keepers list so I hope you continue to publish.