One of our favorite things about summer is al fresco dining. We spend a lot of time lounging by the pool or reading books under the shady wisteria trellis. When it comes to dinnertime, the last thing we want to do is spend an hour in the hot kitchen, so we tend to make quick meals and do LOTS of grilling. This recipe uses only a few ingredients and is super quick, allowing for more time to enjoy the meal with a crisp glass of grenache blanc and friends. To make it a more complete meal, serve it with simple grilled or broiled salmon. On its own, it makes a great lunchtime meal!
xxx Ivy & Eve
Serves 4.
Ingredients:
For the fritters...
1/2 cup dry quinoa
1 tbsp butter (optional but always preferred!)
1 cup cooking liquid (we use 1/2 water, 1/2 chicken or veggie broth)
1/4 tsp salt (plus more to taste)
Fresh cracked pepper
1 tsp herbs de Provence (or your favorite herb mix)
1/4 cup freshly grated parmesan
6 tbsp fresh goat cheese
For the salad...
6 cups arugula
2 tbsp olive oil
2 tbsp fresh lemon juice
Flaky salt (we use Maldon)
Fresh cracked pepper
Directions:
Cook the quinoa (the steps below share how Eve likes to cook hers).
a. In a pot, add the dry quinoa and butter and toast on medium heat until slightly golden and toasty scented.
b. Add the cooking liquid and salt and bring to a boil. Reduce to a simmer, cover the pot, and cook for about 15 minutes until the quinoa is tender and the liquid is absorbed.
c. Take the pot off the heat and fluff the quinoa with a fork and let cool a few minutes.
Add the cheeses, herbs, and salt and pepper. Stir until the cheeses are all melted and let sit to cool enough to form the patties with your hands.
Form into 8 patties, each about 2 inches in diameter.
In a nonstick pan, heat the olive oil over medium heat (adding more as needed) until shimmering and add the patties to the oil.
Pan-fry for about 4 minutes on each side (until golden brown).
Transfer onto a plate lined with paper towels to drain.
To make the salad, add the arugula to a large bowl. Dress with the olive oil, lemon juice, salt and pepper, and toss.
Serve the salad with the quinoa patties on top!
Enjoy!
Adapted from Food52 here
