Balls, croquettes or meatballs, whatever you wish to call them. A simple recipe that can be made from leftovers, which is suitable for all age groups (easy to chew) and above all, that can be eaten cold or hot, which means it can be dinner or a snack. It can be served with salad, sauteed vegetables or soup. Note: each quinoa ball has 93 kcal (1/10) and is a good source of carbohydrates, proteins and is very rich in fiber


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Makes 10 balls 

  • 150 g of quinoa (uncooked)
  • 1 small onion
  • 1 small pepper
  • 1 hand of chives
  • 125 g of breadcrumbs
  • 2 tablespoons of oat bran (optional)
  • 1 tablespoon of olive oil
  • 1 teaspoon of curry
  • 1 teaspoon of turmeric (optional)
  • 1 teaspoon of ginger (optional)
  • Salt

For the yogurt sauce:

  • 250 g of natural vegan yogurt (without sugar)
  • 1 tablespoon of olive oil
  • 1 teaspoon of garlic powder (or 1 clove of garlic)
  • 1/2 lemon (juice and zest)
  • 3 to 4 mint leaves
  • Pepper
  1. Start by washing the quinoa thoroughly in a sieve under running water. Bring it to the boil in double the water. Meanwhile chop the onion and pepper. In a frying pan sauté everything until translucent. Set aside and let cool.
  2. Preheat the oven to 180ºC. Wrap the quinoa in the vegetable mix, add the breadcrumbs, the oats and the rest of the recommended spices. Wrap everything until it forms a homogeneous mixture. From here, mold small balls in order to yield 10 and arrange them in a tray lined with parchment paper. Bake for 10-15 mins or long enough to brown.
  3. For the sauce: Chop the mint leaves and garlic. In a bowl mix the yogurt, zest and lemon juice until creamy consistency. Add the mint leaves, the garlic, season with salt and pepper and stir well. Rectify seasonings if necessary.