LITTLE QUINOA BALLS WITH MINT SAUCE
SERVES 1 LARGE OR 2 SMALL PORTIONS
FOR THE QUINOA BALLS
1 cup (150 g) quinoa
3/4 cup (225ml) vegetable stock
1 small onion
1 small red pepper
1/2 bunch of scallions
1 tbsp. olive oil, plus extra for frying
1 cup (125 g) whole-wheat breadcrumbs
2 tsp. gluten-free flour, or other flour
1/2 tsp. herb salt, or sea salt plus 1/2 tsp. mixed herbs
pinch of ground Indian Tellicherry peppercorns, or black pepper
1/2 tsp. curry powder
pinch of sugar
FOR THE SAUCE
3 sprigs of mint
1 garlic clove (optional)
finely grated zest and juice of 1/2 small unwaxed lemon
3/4 cup (200 g) soy yogurt, or other
plant-based yogurt
sea salt
freshly ground white pepper
NUTRITIONAL VALUES
Calories: 745kcal
Fat: 17.9g (2.7g S.Fat)
Carbs: 123.1g
Protein: 25.7g
Sugar: 15.8g
Sodium: 569mg
METHOD
In a strainer, rinse the quinoa until the water runs clear. Bring it to a boil in the stock, then reduce to a medium heat and continue to cook until the quinoa has absorbed the stock. Meanwhile, peel and finely chop the onion. Remove the seeds from the pepper and cut it into small cubes. Scallions should be trimmed and sliced into fine rings. In a sauté pan, heat 1 tablespoon oil over medium heat and sauté the onion, pepper, and scallions until transparent. Allow to cool slightly.
Pick the leaves from the mint stalks and finely chop them for the sauce. If using, peel and finely chop the garlic. In a mixing bowl, combine the mint, garlic, lemon zest and juice, and yoghurt until smooth. Season with salt and pepper to taste.
Combine the quinoa, vegetable mixture, breadcrumbs, flour, and herb salt in a mixing bowl. Combine the pepper, curry powder, and sugar in a mixing bowl. Form the mixture into small balls with your hands (see Tip, below). In a pan, heat some oil and fry the little balls over medium heat until golden brown all over. Allow to drain on paper towels after removing from the pan. Pack the little balls and sauce separately to take with you; they're delicious warm or cold. These go well with naan breads or salad.
Pick the leaves from the mint stalks and finely chop them for the sauce. If using, peel and finely chop the garlic. In a mixing bowl, combine the mint, garlic, lemon zest and juice, and yoghurt until smooth. Season with salt and pepper to taste.
Combine the quinoa, vegetable mixture, breadcrumbs, flour, and herb salt in a mixing bowl. Combine the pepper, curry powder, and sugar in a mixing bowl. Form the mixture into small balls with your hands (see Tip, below). In a pan, heat some oil and fry the little balls over medium heat until golden brown all over. Allow to drain on paper towels after removing from the pan. Pack the little balls and sauce separately to take with you; they're delicious warm or cold. These go well with naan breads or salad.
