What's Cooking?

 

Got leftover quinoa?

The recipe actually made 8 fritters, but we finally got around to trying them, and we love them!  They are called quinoa-feta fritters with labneh sauce.  You only use 2 Tbsp. of avocado oil to "fry" them.  They also re-heat nicely in an air fryer.  I have not yet tried reheating them on the stove top, but I am guessing it would work as well.

Here is where I used some of that "creamy cheese" (called labneh) with organic greek yogurt.  I made a sauce using the recipe in the same cookbook, with juice from a lemon, dried dill and salt/pepper.

I will be making them again, and they are a great way to use leftover quinoa.

I typically use leftover broth to make the quinoa too.

Leftovers are part of the weekly meal plan around here.

I did not find the recipe online, but in a cook book I borrowed from the library. 

One draw back in making the fritters?  It's messy.  A lot stuck to my hands, so next time, I will lightly grease my hands with avocado oil, while handling the mixture to form the fritters.

I added a bit of fresh kale to ours.  You don't want to add too much, or you will have trouble making a "firm" fritter to fry.

The most recent, very hot days, involved salads.  One of our favorites is a copy cat version of Wendy's chicken apple pecan salads.

However, finding blue cheese that is not expensive has been a chore.  I will be checking the price at Aldi's the next time I am out for errands.  Our main grocery store has it at $5.49 for a measley 5 oz.  I have yet to check Wal-mart or even Meijer too.

They use a pomegrante vinaigratte dressing, and this year, not one store in our area sells the non-gmo dressing.  I will be working on trying some homemade versions of the dressing for this salad.  

If you have a good, homemade recipe for a pomegrante vinaigrette dressing, please share.

What's Cooking? © June 2024 by Kristina at Pioneer Woman at Heart