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Quinoa meatballs


These vegetarian meatballs are very tasty and easy to prepare, plus they taste great with fresh pesto and goat cheese. Try this quick recipe for a light lunch or dinner.
(more...)

These vegetarian meatballs are very tasty and easy to prepare, plus they taste great with fresh pesto and goat cheese. Try this quick recipe for a light lunch or dinner....

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Cook time40 minYield6 servings


Ingredients

  • 140 g quinoa
  • 500 g of hot vegetable broth
  • 100 g coarsely chopped cabbage
  • 3 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves of pressed garlic
  • 75 g fresh white breadcrumbs
  • 2 medium eggs, beaten
  • 50 g dried tomatoes, coarsely chopped
  • 100 g goat cheese, cut from logs
  • green salad, to be served (optional)
  • Pesto:
  • ½ Fresh basil in a small package, only leaves
  • ½ Fresh parsley in a small package, only leaves
  • 2 cloves of pressed garlic
  • 50 g roasted pine nuts
  • 50 g grated parmesan cheese
  • 150 g of olive oil
  • 1 lemon

Cooking guidelines

Put quinoa in a casserole and pour hot broth over it. Stew for 18-20 minutes on low heat until the grains are breathing and the liquid has disappeared. Remove from the heat and allow to cool. In the meantime, bring to a boil with water. Add the cabbage and simmer for 6-8 minutes until done. Strain, squeeze out excess water and set aside.

In a pan, fry the onion until golden on medium heat. Add the garlic and sauté for another 1 minute. Pour the cooked quinoa into a bowl and add the onion, garlic, breadcrumbs, eggs and sun-dried tomatoes. Taste well and mix. Set aside.

To prepare the pesto, place basil, parsley, garlic, pine nuts and parmesan in a small food processor. Mix and slowly pour in oil until you get a thick pesto. Squeeze the lemon juice and then set aside.

Slowly heat 2 tablespoons of olive oil in a pan. Using your hands, shape the quinoa mixture into 8 round patties. Add to the pan and fry for 4-5 minutes on each side until the patties are fresh and golden.

Finally, place a slice of goat cheese on each patty. Place under the grill to brown and the cheese to melt slightly - this will take a few seconds, so watch them. Add a generous spoonful of pesto to each pancake and serve with fresh salad if desired.


  • Chef: Adela
  • Published:

Category: Vegetarian

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