Quinoa, Broccoli, and Ginger Balls
How do you make quinoa and broccoli balls?
Mix cooked quinoa with steamed broccoli sautéed with onion and ginger. Add ground almonds and chia seeds to bind the mixture. Shape the balls with wet hands, coat them in corn flour or breadcrumbs, and bake at 180°C for 15-20 minutes until golden.
These balls are an excellent option for a small appetizer or as a side dish for dinner. Tasty and refreshing, with a little spicy kick from the ginger, I invite you to make them as soon as possible.
The screen will not turn off while you cook.
Servings: Makes approximately 30 balls
Ingredients
- 200 g quinoa
- 400 g broccoli florets
- 2 yellow or red onions
- 10 g chia seeds
- 100 g almonds
- 2 cm fresh ginger or 2 teaspoons ground ginger
- Extra virgin olive oil
- Yellow corn flour or breadcrumbs
Instructions
Start by cooking the quinoa in 400 ml of lightly salted water for about 15-20 minutes, until the water is completely absorbed. Let it rest and cool.
Steam the broccoli florets for 10 minutes and set aside.
Separately, finely chop the onions and cook them gently with two tablespoons of extra virgin olive oil.
When the quinoa is ready, fluff it with a fork. Set aside.
Meanwhile, place the almonds in a mixer or small food processor.
Grind them well until they become a flour.
Place them in another pan and heat for 2 or 3 minutes over medium-high heat, just to bring out their flavor; they should not burn.
Peel the ginger if using fresh ginger and cut it into small pieces.
When the onion is well sautéed, add the cooked broccoli florets cut into small pieces. Let the flavors blend and the vegetables soften for about 5-10 minutes. Let cool.
Transfer the onion, broccoli, and fresh ginger to a mixer.
Blend until you have a smooth mixture.
Then transfer everything to a bowl: the cooked and cooled quinoa, chia seeds, ground ginger if you did not use fresh, and the vegetables from the mixer.
Adjust the salt and mix everything well.
Preheat the oven to 180°C (350°F). With wet hands, start shaping the balls. Roll them in yellow corn flour or breadcrumbs.
Place them on a baking tray lined with parchment paper. Drizzle a little extra virgin olive oil over them.
Bake for about 15-20 minutes until golden. Serve very hot. Note: They can be prepared in advance and baked at the last moment. They keep in the refrigerator for 1-2 days.
Enjoy your meal!
Reviews
There are no reviews yet.
- 200 g quinoa
- 400 g broccoli florets
- 2 yellow or red onions
- 10 g chia seeds
- 100 g almonds
- 2 cm fresh ginger or 2 teaspoons ground ginger
- Extra virgin olive oil
- Yellow corn flour or breadcrumbs