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Mediterranean Diet Recipes

Quinoa Arancini

Revolutionizing comfort food: Quinoa Arancini, stuffed with melting Mozzarella and served alongside our signature homemade Cherry Tomato Basil Sauce. A lighter, yet irresistibly delicious alternative for those days when you crave something special without the heaviness of traditional risotto. This dish promises a delightful fusion of flavors and textures, making it the perfect choice for an appetizer or a vegetarian main.

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Ingredients:

  • 2 cups quinoa
  • 4 cups water
  • 2 bay leaf’s
  • 6 tbsp extra virgin olive oil
  • 6 garlic cloves
  • 5 eggs, beaten
  • 1 cup fresh grated Parmesan

Ingredients:

  • 1 1/2 cups small bite size mozzarella balls
  • 1 kosher salt
  • 1 1/2 tsp black pepper
  • 2 cups cherry tomatoes, sliced
  • 1/2 cup fresh basil, torn
  • 2 cups panko bread crumbs

Directions:

  1. Preheat oven to 375°F.
  2. In a baking dish, combine quinoa, bay leaf, 1 tsp each salt and pepper, 1.5 tbsp olive oil, 4 garlic cloves, and water. Bake for 20 minutes, or until quinoa absorbs water.
  3. Prepare Parmesan. Whisk eggs in a bowl and place breadcrumbs in another dish; season both with salt and pepper.
  4. Let quinoa cool, then mix in 3 beaten eggs, mozzarella, Parmesan, and mashed cooked garlic. If dry, add more egg.
  5. Form into 1.5-inch balls; chill for 30 minutes.
  6. Halve tomatoes and mince 2 garlic cloves. Sauté in 2 tbsp olive oil over medium heat.
  7. Add tomatoes, season, and cook until thickened. Add water as needed, simmer for 10 minutes, then add basil. Season to taste.
  8. Pan-fry arancini in olive oil until golden.
  9. Serve with fresh Parmesan and tomato basil sauce.

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