Colorado Kitchen: Quinoa Fritter

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Chef Daniel Asher from Root Down shows us how to make a Quinoa Fritter.

Colorado Quinoa Fritter

This dish highlights beautiful Colorado quinoa, a super grain, from White Mountain Farm in Mosca, CO. Finish it with a delicious cage free brown egg from Cottonwood Creek and local asparagus for a wonderful high protein vegetarian meal!

Serves 4


2.5 C White Mountain cooked black quinoa

1 medium local sweet potato, roasted & mashed

4 local scallions, chopped

1 Tblsp Smith & Truslow organic chipotle powder

2 tsp sea salt

3/4 C whole wheat panko bread crumbs

1/2 C Morning Fresh cream or sour cream

3/4 C shredded cheese (optional) such as white cheddar, Parmesan or Manchego

Oil to pan fry such as coconut, sunflower or grapeseed


To finish: organic unfiltered olive oil, sea salt, fresh lemon wedges

4-6 Cottonwood Creek brown eggs

1 bunch asparagus, trimmed and blanched in boiling water, then cooled in ice bath and set aside


Combine all ingredients together in mixing bowl to make a "dough". Form in patties of desired size.

Heat oil in shallow pan and lightly cook the patties on each side until golden brown and slightly crisp on the outside. keep warm in oven.

Using same oil, quickly make Sunnyside up eggs.

arrange quinoa fritters on platter, top with the cooked asparagus and eggs. Finish with sea salt, drizzle of olive oil, and a squeeze of fresh lemon.

Bon Apetit! :-)

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