Baked quinoa balls with vegan yoghurt sauce
Oggi t’insegno come dare una nuova vita alla quinoa che è nel tuo frigo ad implorandoti di essere utilizzata. Infatti queste deliziose polpette di quinoa vegane cotte al forno sono un ottimo svuota frigo. Le potrai gustare con una deliziosa salsa vegana allo yogurt. Queste polpette sono perfette come antipasto, spuntino o per un aperitivo vegano. Il tuo antipasto vegano potrà essere accompagnato anche da un gustoso crispy baked semolina, some baked stuffed tomatoes or a Tuscan crispy panzanella.
Quinoa balls - what to put in them?
If you have been reading my posts for a while, you will know that for me the secret ingredient in cooking is always theinstinct.. For this reason, I will never stop encouraging you to follow your instincts and give room for your imagination when you are in the kitchen. The same goes for these quinoa and vegetable meatballs that know no limits in the possible combinations. As you will see in the recipe my quinoa meatballs are with zucchini, carrots, and onions for flavor.
Here are some ideas of vegetables you could add to your meatballs that are not included in my recipe:
- Chickpeas
- Peppers cut into fine cubes
- Sautéed eggplant
- Leek
- Sun-dried tomatoes in oil
- Potatoes
Here are all the ingredients you will need
Ingredients
- already cooked quinoa (I had about 300g)
- 1 small zucchini
- 1 carrot
- 1 onion, finely chopped
- 1 tuft parsley
- 1 tsp capers
- 1 tsp mustard
- Salt & pepper to taste
- 1-2 Tablespoons olive oil
- 1 tsp chickpea flour
- 1 teaspoon cornstarch (cornflour)
- 1 tsp sweet paprika
For the veg yogurt sauce
- 1 Tbsp vegan yogurt
- 1 tsp olive oil
- 1/2 teaspoon mustard
- Salt & pepper to taste
Procedure (step by step)
1. Chop the onion and parsley finely and grate the zucchini and carrot.
2. After cutting the vegetables and onion, remove the water from zucchini and carrots by squeezing them in a cloth.
Combine all the ingredients in a blender and blend briefly, this will make the consistency firmer.
4. Add the chickpea flour, cornstarch and paprika to the mixture.
5. Shape your meatballs and place them on a baking sheet with baking paper. Top each patty with a drizzle of oil.
6. Bake in preheated oven at 220°C for 30-40′ or until patties are golden brown.
Have fun in the kitchen :)
Quinoa meatballs with vegan yogurt sauce
Ingredients
- pre-cooked quinoa I had about 300g
- 1 small zucchini
- 1 carrot
- 1 onion finely chopped
- 1 tuft parsley
- 1 tsp capers
- 1 tsp mustard
- as needed salt & pepper
- 1-2 Tbsp Olive oil
- 1 tsp chickpea flour
- 1 tsp cornstarch (cornstarch)
- 1 tsp paprika powder
For the veg yogurt sauce
- 1 Tbsp vegan yogurt
- 1 tsp Olive oil
- 1/2 tsp mustard
- as needed salt & pepper
Instructions
- Chop the onion and parsley finely and grate the zucchini and carrot.zucchini, 1 carrot, onion, parsley
- Remove water from zucchini and carrots by squeezing them in a cloth.
- Combine all the ingredients in a blender and blend briefly, this will make the consistency firmer.pre-cooked quinoa onion, parsley, capers, mustard, salt and pepper to taste
- Add the chickpea flour, cornstarch and paprika to the mixture.chickpea flour, cornstarch, paprika powder,
- Shape your balls and place them on a baking sheet with parchment paper. Top each patty with a drizzle of oil.olive oil
- Bake in preheated oven at 220 °C (400°F) for 30-40' or until patties are golden brown.
For the veg yogurt sauce
- mix all ingredients and garnish with chopped parsley and olive oilvegan yogurt, olive oil, mustard, salt and pepper to taste
Have you tried making this recipe? Let me know how you found it in the comments or send me a photo of your creation on Instagram where you can stay updateds on all new recipes. If you'd like you can also tag me in your stories at @luvvelovesfood.
See you soon!
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