The best recipes are both tasty and healthy. You enjoy each bite with no guilt feeling whatsoever and go for a second serving without blinking an eye. These balls are nutritious flavour bombs. Plant-based, gluten-free, packing with proteins and flavour. I personally like the sauce nice and spicy (including the sweat drops on your moustache and eyebrows 😉 ), but no worries; this recipe is quite mild and you can adjust the spiciness to your liking. For some variation, add black kalamata olives to the sauce. Enjoy this dish with a bit of garlic bread.
Details
2 servings
15 minutes
30 minutes
Medium
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Quinoa balls
150 gr quinoa
1 cube vegetable stock
265 gr black beans, drained
1 onion
A big handful of basil leaves, plus some for garnish
2 tablespoons quinoa flour (or another type)
Salt
Freshly ground black pepper
Directions
- Cook the quinoa according to the instructions with the cube of vegetable stock. Leave to completely cool.
- Peel and finely chop the onion.
- Roughly chop the basil leaves.
- Heat a bit of oil in a pan and fry the onion until soft and translucent. Remove from the heat.
- Combine the quinoa, beans, onion, basil and quinoa flour in a food processor and mix briefly until combined. Don’t mix too much to keep the beans rough. Adjust the seasoning with salt and pepper.
- Rol the mixture into balls.
- To make the sauce, peel and finely chop the garlic.
- Finely chop the chili and discard the stem and seeds.
- Heat a dash of oil in a pan and fry the garlic and chili 2-3 minutes on medium heat.
- Add the tomato and adjust the seasoning with salt and pepper. Keep to cook on low heat for about 10 minutes.
- In another pan, heat some oil and fry the balls golden brown. Turn them carefully.
- As soon as the balls are done, pour the sauce in a warmed up dish and place the balls on top. Garnish with some basil leaves.
