Porcini quinoa balls

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Trying to figure out what to cook every day is not an easy thing. I opened my pantry yesterday and saw a jar with quinoa. So I started thinking what I could do with it! I decided to make balls. I paired them with porcini (God, I love mushrooms!) which I marinated in a lemony musard sauce. Fresh oregano made my balls really fragrant. I advise you to use fresh, not dried. I also made a simple refreshing salad with carrots and zucchini. We put the salad and quinoa balls in baked pitas and had a wonderful lunch! Vegan meals are really yummy, healthy and wholesome!

Have a lovely weekend, dear friends!

Κεφτεδάκια με κινόα κ πορτσίνι - Porcini quinoa balls

Κεφτεδάκια με κινόα κ πορτσίνι

Ingredients for 17 balls:
1 cup quinoa (I used tricolored)
10 gr. dried porcini
3 Tbsp olive oil
1 Tbsp mustard
juice of 1 small lemon
1 small onion, finely chopped
3 garlic cloves, minced
50 gr. bread crumbs
1 Tbsp nutritional yeast (optional)
1 Tbsb flaxseed+3 Tbsp warm water
fresh oregano
salt and pepper

Κεφτεδάκια με κινόα κ πορτσίνι - Porcini quinoa balls

Κεφτεδάκια με κινόα κ πορτσίνι

Instructions:
In a bowl combine oil with mustard and lemon juice. Let mushrooms marinade for 2 hours. Cook quinoa according to package instructions. (don’t forget to rinse it thoroughly before cooking). Add porcini and marinade in the quinoa while cooking and stir well. When ready remove from heat and allow to cool. In a bowl combine flaxseed with water and let sit for 15 minutes. Transfer quinoa in a big bowl. Add bread crumbs, garlic, onion, nutritional yeast, flaxseed with water, fresh oregano. Season with salt and pepper. Stir together to form a dough. Cover the bowl with a plastic wrap and put in the fridge for 1 hour. Shape dough into balls and lay on a baking sheet lined with parchment paper. Bake in preheated oven at 180C for about 40 minutes flipping them halfway through. Enjoy!

Κεφτεδάκια με κινόα κ πορτσίνι - Porcini quinoa balls

Κεφτεδάκια με κινόα κ πορτσίνι