Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Quinoa Veggie Balls

on April 7, 2016

2016-03-25 14.07.32

There are different varieties of eggplant. I have the standard eggplant that everyone’s familiar with, and also 2 smaller tiger eggplants. For this recipe today, I going to use just the one larger eggplant.

 

Yields: 2 servings
Prep Time: 5 minutes
Cook Time: 3-5 minutes (time may vary slightly)

Ingredients:
2 zucchini and 1 yellow squash peeled
1 tablespoon of olive oil
1/4 cup of water
Kosher salt and pepper to taste

Yields: 22-24 quinoa balls
Equipment: food processor, mesh strainer, saucepan with lid, 2 baking sheets
Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time:  roughly, 1 hour
Roasted Eggplant 30 minutes Quinoa 20 minutes ( cook at the same time)
Quinoa veggies balls 20-25 minutes

Ingredients:
3 cups of cooked quinoa
1/2 diced red, yellow and orange bell peppers, 1/2 a large onion, and 3 cloves of garlic that have been minced in a food processor, then drained.
1-1/4 cups of roasted and processed egg plant
1-1/2 cups of fresh basil leaves
1/2 cup of fresh Italian flat leaf parsley leaves
1 jar of sweet organic potato and apricot puree
1 tablespoon of ketchup
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon ground cayenne pepper
1 tablespoon of ground chili powder
1 tablespoon of ground cumin
1 tablespoon of dried oregano
2 large beaten eggs
1-1/4 cups of Italian style bread crumbs, plus 1/2 cup for reserved for coating the quinoa balls.
Olive oil for drizzling over the quinoa balls

Directions:
First, let’s talk about preparing the zucchini and yellow squash. Cut lengthwise slices from the zucchini and squash using a julienne peeler.I like leaving the skins on but that’s optional. Stop when seeds are reached. Turn the the zucchini over and repeat on the other side. Do the same with the yellow squash. Note:  Because it the veggie pasta doesn’t take very long to cook, wait until the quinoa veggies balls come out of the oven before starting the pasta.

To cook the zucchini pasta, heat the olive oil in large saute pan over medium heat, saute and stir the vegetable pasta strands in the oil for 1 minute. Add water and cook until the vegetable pasta is softened, (time may vary slightly) 3-5 minutes. Season with Kosher salt and pepper.

To roast the eggplant, preheat oven to 400 degrees F., cut it lengthwise, place them onto a baking sheet lightly greased with non-stick cooking spray. Drizzle the tops with 3 tablespoons of olive oil, and Kosher salt and pepper to taste. Roast them in the oven until softened and golden brown, 25-30 minutes. Remove from oven and let cool before removing the flesh.

While the eggplant is roasting in the oven, prepare the quinoa.  In a fine mesh strainer, add the 1 cup of quinoa. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hands while rinsing. Drain. Note: 1 cup of dried quinoa equals 3 cups of cooked quinoa.

Heat a drizzle of olive oil in the saucepan over med-high heat, and add in the drained quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa. Stir in 2 cups of water and 1 teaspoon of Kosher salt. Bring to a roaring boil. Lower the heat setting. Cover and cook for 15 minutes. Remove  the pot from the heat and let stand for another 5 minutes, covered. Don’t peek! At this point all the water should be absorbed. Note: If not, return the pan to the heat, covered for another 5 minutes. Remove the lid and fluff the quinoa with a fork. Finally transfer the quinoa to a large bowl. Grate, Parmigiano-Reggiano cheese to the quinoa.

In a food processor add  large diced red, yellow, and orange bells peppers, diced onion, along with garlic that’s been chopped into large pieces. Pulse until finely minced. Transfer to a fine mesh strainer to release any extra water coming from the veggies. Let veggies stay in strainer until all or most liquid has drained off, about 10 minutes. Then add the strained veggies to the bowl with the quinoa.

To the food processor add the fresh herbs and pulse a few times until the herbs are finely minced. Then add the minced herbs to the bowl with the other ingredients.

Next,  remove the flesh of the eggplant from its skin. Add the flesh to the food processor and pulse until blended. To the bowl with the eggplant!

Now the hard part is done, just a few more ingredients then in the frig with this mixture. First, for the spices, add in cayenne pepper, chili powder, cumin, dried oregano, Kosher salt, and black pepper. Add in 1 jar of organic sweet potato and apricot baby puree, Italian style bread crumbs, ketchup, and beaten eggs. Mix  all these ingredients together really well, cover with plastic wrap and place into the frig.

Let the quinoa mixture set up in the refrigerator for about 2 hours.

Next, is to get two baking sheets lined with parchment paper ready. Pull the quinoa mixture out of the frig, using a 2 ounce scoop (the size of walnuts), scoop out the mixture into your hands roll them into a balls. A couple at a time, drop them into a shallow bowl with Italian style bread crumbs. Roll them around in the bread crumbs, until coated, shake off the excess, and place them onto the baking sheet.

Drizzle the tops of the quinoa balls with olive oil to help them brown evenly. Bake them off at 350 degrees F. for 20-25 minutes or until they are golden brown. While the quinoa balls are baking, cook off the zucchini pasta as explained above. If you have homemade Marinara sauce on hand that’s perfect, if not use your favorite jarred brand.

Cooked quinoa balls can be stored in refrigerator for 3-5 days in air tight zip lock bag.

To plate, place the zucchini pasta on the bottom of the plate, and set your quinoa balls around the veggie pasta. Ladle some sauce over the top. While everything is piping hot, grate some cheese over the top.

 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Boo Wholefoods

Living the wholefoods life on the cheap.

The Nutritious Noodle

nutrition, recipes and more

thebrookcook

If I knew you were coming I'd have baked a cake...

Tasty&Delicious^

Rekindle your love for food!

My thoughts and stuff

The thoughts and words that I want to share

Recipes by chefkreso

Cooking with imagination

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

Another View

Creating a new reality

unbolt me

the literary asylum

The Static Food Bin

Let food be thy inspiration and inspiration be thy food. A virtual bin filled with food pics and articles for your eyes to devour.

Sparkonit

Science - Simplified

Logical Quotes

Logical and Inspirational Quotes

EWIAN

Independent audiovideo artist

%d bloggers like this: