Golden Quinoa and Leek Fritters with Lemon Ricotta Cream, Sautéed Pear, and Crunchy Walnut

Instructions

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   1. Place the quinoa in a fine sieve, rinse under cold water, and drain well. Add it to a small saucepan with 180 ml (3/4 cup) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 12-15 minutes until the water is absorbed. Spread the cooked quinoa on a plate and let it cool for 10 minutes.

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   2. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped leek with a pinch of salt and cook for 4-5 minutes until tender, without letting it brown too much. Remove from the heat and let cool slightly.

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   3. In a bowl, combine the warm quinoa, sautéed leek, beaten egg, breadcrumbs, grated Parmesan, 1/2 teaspoon salt, and black pepper. Mix until you have a mixture that can be shaped; if it feels too wet, add a little more breadcrumbs.

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   4. Shape 12 small fritters, pressing them firmly with your hands. Heat a large skillet with the remaining tablespoon of olive oil over medium heat and cook the fritters for 3-4 minutes per side until golden and crisp.

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   5. In another bowl, mix the ricotta with the lemon zest, lemon juice, and a pinch of salt until smooth and creamy. Set aside.

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   6. In a small skillet, melt the butter over medium heat. Add the diced pear and sauté for 2-3 minutes until just tender but still holding its shape. Transfer the pear to a plate.

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   7. In the same skillet, add the chopped walnuts and honey. Cook for 1-2 minutes, stirring, until the walnuts look glossy and lightly toasted. Remove from the heat.

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   8. To serve, arrange the warm fritters on a platter. Top each one with a teaspoon of lemon ricotta cream, a few cubes of sautéed pear, crunchy walnut, and chopped chives. Serve right away.

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   9. If you prefer to keep the fritters warm before assembling, place them on a tray and hold them for 5 minutes in a 200 °F / 95 °C oven.