Cheesy quinoa fritters with arugula salad
Delight in the crunchy texture of cheesy quinoa fritters paired with the fresh, peppery flavors of arugula in this vibrant salad recipe.
Ingredients:
- 1/2 cup quinoa, well rinsed
- 1 cup water
- 1/4 teaspoon kosher salt, plus more to taste
- 6 tablespoons fresh goat cheese (90 grams)
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 6 cups baby arugula
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons just-squeezed lemon juice
- 1 pinch kosher salt
Instructions:
- Prepare the quinoa by combining it with water and 1/4 teaspoon of salt in a small saucepan. Bring the mixture to a boil, then lower the heat to simmer. Cover the pot and let it cook for roughly 15 minutes, or until the quinoa is tender and has absorbed all the water.
- Uncover the pot, fluff the quinoa with a fork, and allow it to sit for a few minutes to soak up any excess moisture. Mix in the goat cheese until it is melted completely. Season with salt according to your preference. Allow the mixture to cool and firm up for at least 10 minutes. Shape it into 8 patties, each around 2 inches wide. (You can refrigerate the patties at this stage and fry them within the next couple of days.)
- Heat a nonstick skillet over medium heat. Add olive oil, pouring more if necessary to create a depth of about 1/8 inch. Once the oil is shimmering and hot, place the quinoa patties in the skillet. If they all fit in one batch, that's ideal. If not, you can cook them in multiple batches. Pan-fry for about 4 minutes until the patties form a deep golden brown crust. Carefully flip them and cook for an additional 3 minutes. Transfer the patties to a plate lined with paper towels to drain any excess oil.
- In a large bowl, combine arugula and dress it with olive oil, lemon juice, and salt. Toss the salad well and adjust the seasoning to your liking. Serve the salad with the warm quinoa patties on top.
Summary:
- Calories: 1163 kcal
- Fat: 92 g
- Protein: 30 g
- Carbs: 58 g
- Potassium: 682 mg
- Magnesium: 205 mg