Quinoa meatballs: the tasty and fibrous vegetarian recipe

He quinoa balls I am a second course Tasty and simple vegetarian, perfect for a dinner with friends, but also to serve as a treat antipasti, for an aperitif or a Sunday brunch. Gluten-free, quinoa is a pseudo-cereal rich in vegetable proteins and mineral salts, such as phosphorus, potassium and iron, making it exceptionally versatile in the kitchen.

To bring them to the table, simply boil the quinoa in water to absorb it, then add zucchini sautéed, egg, parmesan and breadcrumbs; once you have obtained a homogeneous and not too wet mixture, form many balls, add a cube of taleggio in the center and proceed to cook In the oven until lightly golden.

Crispy on the outside and heart flares, quinoa meatballs are a recipe that will win over young and old for their surprising goodness. If you want, you can replace the zucchini with another seasonal vegetable and dress them with mint, basil or the spices that you like best.

Instead of the taleggio, you can fill the meatballs with the mozzarella cheese or diced provolone, and you can cook them in a pan with a drizzle of oil or fry them in plenty of peanut oil, for an even nicer final result.

Find out how to make quinoa meatballs by following the step-by-step procedure and tips. Also try the quinoa burgers and the quinoa with baked vegetables and tofu.

How to make quinoa empanadas

Rinse the quinoa under cold running water, then drain. 1.

Transfer it to a pot and cover with water equal to twice its volume. 2then add a pinch of salt and cook for 20 minutes.

Drain excess water and transfer cooked quinoa to a bowl. 3.

Wash the zucchini, peel and grate them 4.

Sauté them in a pan with a drizzle of oil and a pinch of salt. 5.

When they have cooled, add them to the quinoa and also add the chopped parsley. 6.

combine the egg 7.

Add the grated Parmesan 8 and mix the ingredients well.

Pour in 30 g of breadcrumbs 9 and mix until you have a mixture that is not too wet; if necessary, add more breadcrumbs.

Form meatballs about 4 cm in diameter. 10 and make a dimple in the center.

Insert a taleggio dice eleven.

Close the meatball well 12 and continue in the same way until you complete them all.

Gradually place the meatballs in a skillet 13then put them in the fridge for an hour to harden.

Then roll them a few at a time into the breadcrumbs. 14.

Make sure they are well coated in breadcrumbs. fifteen.

Transfer the meatballs to a pan lined with baking paper, dress them with a drizzle of oil sixteen and bake at 180 °C for about 20-30 minutes, or until the meatballs are golden.

Alternatively, you can cook the meatballs in a nonstick skillet with a drizzle of oil. 17 or fry them in abundant peanut oil.

Transfer the quinoa patties to a serving plate. 18.

Serve the meatballs piping hot, so the cheese is still soft and stringy. 19.

storage

The quinoa balls are saved for one day in the refrigerator, in a special airtight container; at the time of consumption, heat them in the oven or microwave for a few minutes.