Corn and quinoa balls recipe
Quinoa is the main component in this ball, a wonderfully versatile ingredient that creates an interesting texture for these vegetarian balls. Try using it with various other ingredients to come up with your own version. Here, we’ve used corn as the main flavour and have introduced grated vegetables, which hold moisture so the vegie balls don’t become too dry.
Ingredients
- 250 g quinoa
- 150 g tinned corn kernels, crushed
- 3 tbsp roasted almonds, chopped
- 150 g feta cheese, cut into ½cm cubes
- 90 g grated zucchini
- 60 g grated carrot
- 90 ml olive oil
- 90 g dry breadcrumbs
- 3 eggs, whisked
- 2 tsp ground nutmeg
- 0.5 lemon, zest only
- 1 coating olive oil spray
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Cook the quinoa following the packet directions.
- Preheat the oven to 180°C.
- Combine all the ingredients together in a mixing bowl, season with salt and pepper and roll the mixture into 50g balls.
- Spray each of the balls with olive oil spray before placing them carefully into a baking tray.
- Bake in the dry oven for 10 minutes. Serve while hot.
This recipe was taken from Meatballs: The Ultimate Guide by Matteo Bruno (Murdoch Books, £14.99). Photography by Alicia Taylor.
You might also like:
Broad bean, quinoa, watercress and feta salad recipe
Raw salad with baby beetroot and quinoa recipe
Roast lamb with quinoa and amaranth porridge recipe