SERVES: 8 TIME: 45 mins
If you thought quinoa (KEEN-WAH by the way for you philistines) was fancy wait ’til you get a load of our samphire and lemon syrup. I think we really pushed the boat out with this one, I’m feeling sam-phire in this recipe it’s so hot.
- Rinse and cook quinoa as directed on packet, roughly 2 parts water to 1 part quinoa, over medium heat for about 15 minutes, drain and set aside. (Because our dinner parties are on a week day and we both work full time jobs, we prepared our quinoa the night before to reduce prep time on the day, covered and left in the fridge overnight – little tricks like these are so important when planning your own!)
- Prepare the other ingredients and bring a pot of water to the boil.
- Using a pestle and mortar pound the garlic and lemon together. Chuck in the dill, maple syrup and liquid smoke. Combine until a zesty, garlicky, delicious syrup/paste is formed and try not to drink it by itself.
- Drizzle some olive oil into a frying pan, once hot add the the diced onion and fry for approximately 5 mins, stirring often. Turn the heat to low, adding the lemon syrup and a pinch of salt (remember the samphire is very salty so don’t be too heavy handed!).
- Add the samphire to the pot of boiling water to blanch for just 2 minutes; you still want this to have a bite so no over-cooking or you’ll get soggy samphire.
- Add this to the pan of onions, along with the quinoa, syrup, parsley and stir until all of the delicious flavours and ingredients are combined.
To serve it like us use a cookie cutter to shape the quinoa and then add a bed of sliced cucumber before topping with that lovely crispy crab cake.
This is a great dish on the side of pretty much anything, try it with a fresh salad like our turbo green salad or even on it’s own in a packed lunch it’s pretty scent-sational. Well, that was a breeze wasn’t it?