top of page

Quinoa & Corn Fritter Salad

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

1/2 tsp.salt

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


Squeeze lime

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.

21 views0 comments


bottom of page