Naturally Gorgeous Results

January Recipe: “Broccoli Quinoa fritters with White Bean Puree Arugula Salad"

January Recipe: “Broccoli Quinoa fritters with White Bean Puree Arugula Salad"

Broccoli Quinoa Fritters with White Bean Puree Arugula Salad

Prep time; 20 minutes

Cook time; 50 minutes

Total time; 1hr 10 minutes

Serves; 5-6 people

Special equipment needed; food processor, immersion blender, or regular blender


For white bean puree

  • 2 16 oz can of cannellini white beans
  • One 16 oz can of butter beans
  • 2 cloves garlic
  • About 2 Tablespoons of olive oil
  • One Tablespoon lemon juice 
  • Kosher salt to taste
  • Black pepper to taste

For the fritters

  • 2 heads of broccoli destemmed and broken into bite sized pieces
  • ¾  cup of dry quinoa
  • 1 ½ cups of water for boiling quinoa
  • 5 eggs
  • ½ cup of shredded sharp cheddar cheese 
  • 3 cloves of minced garlic
  • 1 cup of bread crumbs
  • ¼ teaspoon of cayenne pepper
  • 1 tablespoon of kosher salt
  • ½ teaspoon black cracked pepper
  • Olive oil as needed
  • One small container of arugula salad greens for serving  


For the white bean puree

  • Open all of your cans of beans (the cannellini and butter beans)
  • Pour the beans with the liquid into a medium saucepan and set on the stove over medium heat
  • Mince your two cloves of garlic and add to the beans. 
  • Let cook on the stove until the beans are very soft and tender, this should only take about 10-15 minutes. 
  • Once beans are soft, transfer them to a food processor (or blender or immersion blend them in the pan) and add the olive oil, lemon juice, and salt and pepper.
  • Blend the bean mixture until it has turned into a liquid sauce. (more olive oil may be needed to get the sauce to be the right consistency)
  • Move the sauce back into the saucepan and leave on the stove covered over very low heat while you work on the fritters

For the Fritters

  • Preheat the oven to 400 degrees
  • Start boiling the 1 ½ cups of water and pour the quinoa into the water. Let the quinoa sit on the stove and reduce to a simmer when it starts to boil. The quinoa will take around 25-30 minutes to fully cook.
  • Now prepare some of the ingredients; break/cut your broccoli into bite size pieces and peel/mince the 3 cloves of garlic
  • Spread the broccoli onto a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, mix to coat all the broccoli pieces
  • Place the broccoli in the preheated oven and bake until slightly charred. (about 10-12 minutes) 
  • Take your broccoli out of the oven and transfer to a cutting board. Cut your broccoli pieces into small pieces (around ¼ inch cubes).
  • Check on your quinoa. Once the quinoa has fully absorbed all of the water, transfer it into a big mixing bowl. Add the broccoli, minced garlic, cayenne pepper, kosher salt, shredded cheddar, bread crumbs, and cracked pepper. Stir to combine. 
  • Now crack the 5 eggs into the mixing bowl and stir to combine.
  • Now you should be able to form the “broccoli/quinoa” mixture into patties. If your mixture is too dry and crumbly, crack a few more eggs into it. If your mixture is too wet, add some more bread crumbs.
  • Preheat a large skillet over medium high heat with enough canola oil (or any other high heat oil) to coat the bottom. 
  • When the skillet is hot, start forming the broccoli/quinoa mixture into patties and place them on the skillet. Continue to cook until the underside has browned, then flip and cook until that side has browned. 

Platting and eating

  • Spoon a decent amount of the white bean puree onto your plate.
  • Now grab a handful of arugula salad and place over the puree. Drizzle your arugula with a little bit of olive oil and sprinkle it with salt and pepper. 
  • Lay your crispy broccoli and quinoa fritters over the arugula greens and enjoy!


  • If you are looking for a sauce or dressing to put on the fritters, a simple mayo based aioli is great! (mayo, lemon juice, salt and pepper)

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