Vegetarian Quinoa Meatballs
Ingredients
- 200 g quinoa
- 2 carrots
- 1 shallot
- 1/2 celery rib
- 1 zucchini
- 1 handful of fresh or frozen peas
- 1 garlic clove
- 1 small handful of parsley
- 2 tbsps grated Parmesan cheese
- 2 eggs
- 4 tbsps breadcrumbs
- salt and pepper
- extra-virgin olive oil
Instructions
- Cook the quinoa in about 1/2 liter of salted water or according to the instructions on the package, then drain and let cool.200 g quinoa
- While the quinoa cools, wash all the vegetables, chop them finely (excluding the peas, which you can leave whole), and sauté them in a little olive oil.2 carrots, 1 shallot, 1/2 celery rib, 1 zucchini, 1 handful of fresh or frozen peas, 1 garlic clove, extra-virgin olive oil
- Mix the quinoa with the sautéed vegetables, coarsely chopped parsley, grated cheese, and eggs, then season with a little salt and pepper.1 small handful of parsley, 2 tbsps grated Parmesan cheese, 2 eggs, salt and pepper
- Add the breadcrumbs only at the end if necessary: the dough must be moist but not wet, otherwise the meatballs may crumble during cooking. Use your hands to shape the meatballs, and heat about an inch of olive oil to cook the meatballs until golden and crispy. Be extra mindful of flipping the meatballs gently so they don't fall apart.4 tbsps breadcrumbs, extra-virgin olive oil
- Serve hot or cold, with a nice fresh salad as a side dish.
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