Quinoa and Beet Fritters with Goat Cheese Dill Cream and Green Apple

Instructions

1. 1

   1. Rinse the quinoa under cold water. Place it in a saucepan with 360 ml (1 1/2 cups) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

2. 2

   2. While the quinoa cooks, preheat the oven to 200 °C / 400 °F. Spread the grated beet on a lined baking tray and bake for 10 minutes to remove excess moisture. Let it cool slightly.

3. 3

   3. In a large bowl, mix the cooked quinoa, warm beet, half of the red onion grated, eggs, chickpea flour, Parmesan, half of the dill, garlic, 1 teaspoon salt, black pepper, and cumin. Mix well and let it rest for 5 minutes so the chickpea flour can hydrate.

4. 4

   4. In another bowl, make the cream: mix the goat cheese, plain yogurt, 1 tablespoon lemon juice, and 1 tablespoon olive oil until smooth. Stir in some of the remaining dill and adjust salt if needed.

5. 5

   5. Make the quick salad by mixing the green apple, the remaining red onion sliced thinly, 1 tablespoon lemon juice, 1 tablespoon olive oil, the rest of the dill, and a pinch of salt. Set aside.

6. 6

   6. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Shape the quinoa and beet mixture into 8 fritters, compacting them well with your hands.

7. 7

   7. Cook the fritters in batches for 3 to 4 minutes per side, adding the final tablespoon of olive oil as needed, until golden and firm.

8. 8

   8. Serve the fritters hot with a generous spoonful of goat cheese dill cream. Finish with the green apple and red onion salad on top or on the side, and sprinkle with the toasted pumpkin seeds for crunch.