Quinoa and Spinach Meatballs

Quinoa and spinach meatballs 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 for cooking the quinoa
• 200 g of fresh spinach
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed or minced
• 1 egg (or a vegan substitute, such as 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water)
• 1/2 cup of breadcrumbs
• 1/2 cup of grated Parmesan (or a vegan cheese for a completely plant-based option)
• Salt and pepper to taste
• Olive oil for cooking

Preparation

1. Rinse the quinoa well under running water, then place it in a pot with the two cups of water. Bring to a boil, reduce the heat, and 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. Meanwhile, wash the spinach well and cook it quickly in boiling water or steam until it becomes soft. Squeeze out excess water and chop finely.

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

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

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

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

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

Trivia

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