Salad can be filling and satisfying! These easy to make quinoa and corn fritters are sweet & spicy - loaded with nutrients to fuel your body. Pair with fresh greens, avocado, cucumber, herbs, and cabbage for a colorful plant-based, gluten-free feast! This vegan salad is full of wholesome ingredients to boost your health. Enjoy the salad served warm or pack it to-go for a healthy meal out.
Vegan I Gluten Free
Serves: 2 - 4
Time: 25 minutes
1 cup cooked quinoa
1 cup sweet corn, drained and rinsed
3/4 cup oat flour
1 tbsp. flaxseed meal/chia seeds/ or basil seeds + 3 tbsp. water (to make an 'egg' substitute)
4 spring onion, chopped
2 tbsp. nutritional yeast
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. coriander powder
2 large handfuls leafy greens
1 avocado, sliced
1 cucumber, julienned
1/4 purple cabbage, sliced thin
Fresh herbs of choice (spring onion, cilantro, Thai basil, etc.)
1/4 cup sunflower seeds
Olive oil drizzle
Salt + pepper
In a small bowl, make the egg substitute by combining 1 tbsp. seeds with 3 tbsp. water and stir. Set aside for ~5 minutes to thicken.
To prepare the corn fritters, place all ingredients into a mixing bowl. Use your hands to mix the ingredients until well combined. Form small patties and set aside on a plate. Don't worry if the mixture seems to be a bit crumbly, it still holds together quite well while cooking. You can always add more liquid or 'egg substitute' if you need.
Heat a large skillet over medium-high heat. Add 1 tbsp. olive oil and once hot, carefully add your corn fritters to the pan. You may need to work in batches to not overcrowd the pan. Sear the patties 3-5 minutes per side. Gently use a spatula to flip the fritters when golden brown. Use the spatula to help shape the patties and hold them together. Transfer to a plate when they are done cooking.
Prepare your salad ingredients dividing them evenly among the bowls. Top with several fritters. Keep it light and fresh by dressing with a squeeze of lime and drizzle of olive oil.
Store leftovers in the fridge 1-2 days.