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.
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