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Quinoa protein savoury balls

Quinoa balls

About:

These are minty high protein, low fat bite sized balls. Peppers and onions add crunchiness in the bites and sauces makes it retain the moisture.

Health Benefits:

Quinoa is gluten free with a good balance of all eight essential amino acids; it is a good choice for vegetarians.

Quinoa is also high in fibre and has a low-GI, beneficial for keeping blood sugar levels stable; it is also an ideal grain for diabetics. It is one of the most nutrient rich grains being a good source of iron, Vitamin B & E. It is a β€œsuper food” and an amazing winter energizer.

So try this veggie quinoa minty balls with salad/rolls or pasta.

Yields: 10-12balls
Preparation time:25 minutes
Baking time: 25-30 minutes

Ingredients:

  • Quinoa-1/2cup
  • Water 1 1/4cup
  • Fresh mint leaves-10-15
  • Finely chopped capsicum-1/2
  • Finely chopped onion-1/2
  • Salt- to taste
  • Oil-2tsp+for brushing
  • Soya sauce-1tbsp
  • Vinegar-1tsp
  • Paprika-1/2tsp
  • Garlic powder-1tsp
  • Tomato paste/sauce-3tbsp

For coating:

  • Corn starch-2tbsp
  • Any milk-3-4tbsp
  • Toasted soya bran-1/4cup

Procedure:

  • Rinse quinoa well and soak for 1hour.
  • After 1hour drain and bring the water to boil in a medium pot over high heat. Add quinoa, lower heat and simmer, cover and cook.
  • As soon as water is absorbed, turn off heat but leave covered.
  • The steam will continue to cook the quinoa, resulting in fluffy quinoa grains.
  • Heat oil in the pan; Add chopped onions, peppers and saute for 3-4minutes.
  • Add garlic powder, mint leaves, paprika,soya sauce, tomato sauce/puree and saute for a minute
  • Then add cooked quinoa, salt mix well until heated through.
  • Turn off the flame and allow it to cool down before making balls.
  • pre-heat the oven at 180deg, line and grease the baking tray/oven proof dish and set aside.
  • Bowl 1: dissolve corn starch in milk and set aside
  • Bowl 2: toasted soya bran and set aside

For balls:

  • Once the quinoa mixture cools down, roll into equal size balls and roll in the corn flour-milk mixture in bowl 1 and then roll in bowl 2 (toasted soya flakes) and place on the lined baking tray/dish
  • Repeat the same with rest of the balls.
  • Spray/brush over the top with some olive oil and then place the tray in the oven
  • Bake until golden (approx. 25-30minutes)
  • Remove from oven, allow to cool slightly and enjoy with mint sauce/ketchup.

Note:

  • Spices can be varied as per the taste
  • Baking time may vary as per the oven so keep an eye while baking

I am bringing this to Annie’s VVLP#10; Angie’s FF #32

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on September 1, 2014, in Appetizers, Indian, International, Starters and tagged , , , , . Bookmark the permalink. 42 Comments.

  1. Huh, that’s very interesting. I wouldn’t have thought to add quinoa. Nice idea! Thanks. πŸ™‚

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  2. Whoops, hit return too quickly. I was going to ask about their sticking together. Is it the cornstarch which binds them, or is it kind of like rice that naturally can adhere together.

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  3. Yummy Chitra, I wouldn’t miss the meat at all!

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  4. Saving this to try Chitra! Quinoa….I oh so love it!!

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  5. Reblogged this on Chef Ceaser.

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  6. I discovered quinoa just recently, and these balls seems so tasty! I’ll try it for sure as appetizers πŸ˜‰

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  7. These look healthy and delicious! I really love quinoa…

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  8. As always interesting your recipes, and healthy! also important.

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  9. Balls look cute Chitra πŸ™‚

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  10. Delicious and nutritious! How wonderful.

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  11. Stopping by from the Virtual Vegan Linky Potluck. I love quinoa, but never thought to make them into “meatballs”. Great idea!

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  12. Yum! We LOVE Quinoa πŸ™‚

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  13. Another winning recipe with superfoods.

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  14. I enjoy quinoa a lot and I definitely like all of the seasonings in these little balls πŸ™‚

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  15. Reblogged an intro on Fizz

    AV

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