Quinoa and Spinach Balls

Quinoa and spinach balls are a tasty and healthy dish, perfect for those looking for a protein-rich vegetarian alternative. Here’s how to prepare them.

Ingredients

• 1 cup of raw quinoa
• 2 cups of water to cook the quinoa
• 200 g of fresh spinach
• 1 medium onion, finely chopped
• 2 cloves of garlic, crushed or chopped
• 1 egg (or a vegan substitute, like 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water)
• 1/2 cup of breadcrumbs
• 1/2 cup of grated Parmesan (or a vegan cheese for a fully plant-based option)
• Salt and pepper to taste
• Olive oil for cooking

Preparation

1. Rinse the quinoa well under running water, then put it in a pot with the two cups of water. Bring to a boil, reduce the heat, and let it simmer covered for about 15 minutes, or until all the water is absorbed. Turn off the heat and let the quinoa rest covered for another 5 minutes. Then, fluff the quinoa with a fork.

2. In the meantime, wash the spinach thoroughly and cook it quickly in boiling water or steam until soft. Squeeze it to remove excess water and chop it finely.

3. In a pan, heat a drizzle of olive oil and sauté the onion and garlic until they become transparent and fragrant.

4. In a large bowl, combine the quinoa, spinach, sautéed onion and garlic, the egg, breadcrumbs, and Parmesan. Season with salt and pepper to taste and mix well to blend all the ingredients.

5. Take small amounts of the mixture and form balls with your hands. If the mixture is too soft, you can add a bit more breadcrumbs to help bind the balls.

6. Heat a drizzle of olive oil in a non-stick pan and cook the balls until they are golden and crispy on both sides.

The quinoa and spinach balls are now ready to be served, perhaps with a yogurt sauce or a light tomato sauce.

Curiosity

Quinoa is not a grain but a seed that is rich in protein and gluten-free. It was a staple food in ancient Inca cuisine and is appreciated today for its high nutritional value.