If you’ve been craving something nourishing that truly supports your biology, say hello to these Quinoa & Lentil Fritters. Quinoa and lentils come together to create a complete plant-based protein source that fuels your muscles, balances your blood sugar, and keeps energy steady throughout the day. With the added benefits of fiber, iron, magnesium, and folate, these fritters do more than just satisfy hunger—they support digestion, hormone health, and overall vitality.
Whether you enjoy them fresh out of the oven, pack them up for lunch, or pair them with a colorful salad for dinner, these fritters are a simple way to put your health first while enjoying real flavor.
Servings: 2
Calories per serving: 488
Protein: 21g per serving
Ingredients
- ½ cup quinoa
- ½ cup dry red lentils
- 1 ¾ cups water
- ½ cup finely chopped yellow onion
- 2 cloves garlic, minced
- 2 tablespoons Dijon mustard (divided)
- 1 tablespoon dried parsley
- ¼ tsp sea salt
- ¼ cup gluten-free all-purpose flour
- 1½ tablespoons maple syrup
Instructions:
- Cook Quinoa & Lentils: In a pot, combine quinoa, lentils, and water. Bring to a gentle simmer, cover, and cook for 12–15 minutes until quinoa is fluffy and lentils are soft. Transfer to a mixing bowl and let cool.
- Sauté Onion & Garlic: In a pan over medium heat, sauté onion and garlic in a splash of water until soft. Add to the quinoa-lentil bowl.
- Prep Fritters: Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. Stir in half the Dijon mustard, parsley, and salt. Gradually mix in flour until a soft dough forms.
- Shape Fritters: Form the mixture into patties (about 3–4 inches wide), place on the baking sheet, and gently press flat.
- Bake & Serve: Bake for 25–28 minutes, flipping carefully halfway through for even crisping. While baking, whisk together remaining mustard and maple syrup. Serve the fritters drizzled with the maple-mustard sauce and enjoy!
