Serves: 2 | Cook Time: 30 mins | Calories: 532 | Type: Gluten-Free


  • 80g quinoa
  • 200g courgette
  • 1 red pepper
  • 1 avocado
  • 1 lime
  • 2 sprigs of fresh tarragon
  • 1 avocado
  • 4 tbsp chickpea flour

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Preheat the oven to 180C and boil a kettle. Rinse the quinoa and place in a saucepan of 300ml boiling water. Simmer for 15-20 mins, then drain.
  2. Cut the red pepper into bite-sized pieces. Place the red pepper on a baking tray, drizzle over 1 tsp oil and place in the oven for 15 mins.
  3. Meanwhile, roughly chop the tarragon and drain the chickpeas. Place the chickpeas in a bowl and coarsley mash with a potato masher. Using a grater, grate the courgette and squeeze out any excess water. Add the courgette to the bowl with the chickpeas, chickpea flour, chopped tarragon and 2 tsp oil. Mix well and form into 6 fritters.
  4. Heat a frying pan with 1 tbsp oil on a medium heat and fry the courgette and chickpea fritters for 4-5 mins each side until golden brown.
  5. Once the quinoa is cooked, stir through half of the juice from the lime and the red pepper. Season to taste.
  6. Peel and de-stone the avocado. In a bowl, season the avocado and mash with the back of a fork for a minute. Stir in the remaining lime juice.
  7. Serve the red pepper quinoa on a warm plate and top with the 3 fritters slightly overlapping. Spoon over the crushed avocado.