Baby Arugula Salad with Quinoa Croquettes
Baby Arugula Salad with Quinoa Croquettes
1 cup quinoa, rinsed
2 cups water
8 ounces fresh goat cheese, crumbled
3 scallions, finely chopped
2 tablespoons fresh chopped flat leaf parsley
1/4 teaspoon sea salt
Fresh cracked black pepper to taste
3 tablespoons avocado oil
For salad:
5 ounces baby arugula
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
1 pinch sea salt
Fresh cracked black pepper to taste
Combine the rinsed quinoa and water in a saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for about 12 minutes, until the quinoa is tender and the water has absorbed. Remove from heat.
In large mixing bowl, combine cooked quinoa with goat cheese and mix until goat cheese is melted into quinoa. . Add scallions and parsley to combine. Season quinoa with sea salt and pepper to taste. Form mixture into small patties, each about 2 inches in diameter.
Warm the avocado oil in a skillet over medium high heat. When hot, add the quinoa patties and cook until golden brown then flip (about 3-4 minutes each side.)
In small bowl, whisk together olive oil, white balsamic vinegar, lemon juice, sea salt and pepper. Drizzle arugula with vinaigrette and serve with the warm quinoa croquettes on top. Garnish with fresh herbs and additional goat cheese crumbles if desired.
Makes about 15 croquettes
