Servings:
16
Prep time:
15
Cooking time:
30
INGREDIENTS
- - 250 g of quinoa
- - 250 grams of broccoli
- - 1 egg
- - 30 g of grated Parmesan cheese
- - 2 cloves of garlic
- - 1 stick of cinnamon bark
- - Grated lemon rind
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Boil for at least 10 minutes 150 grams of quinoa in 300 ml of lightly salted water along with cinnamon, drain, remove the spice and let cool.
- Toast the rest of the quinoa in an oiled frying pan for 2-3 minutes, stirring constantly. When the beans begin to jump, remove from heat and stir for a minute.
- Reduce the broccoli into florets. Golden fry the garlic with the peel with 2-3 tablespoons of olive oil for about 2 minutes, add the broccoli and sauté for 3 minutes, then pour 4 tablespoons of water and salt. Put the lid and continue for 12 minutes. After this time, raise the lid and let the sauce dry.
- Pick up the broccoli with a slotted spoon and then crush them finely with a fork.
- Mix in a bowl the boiled quinoa, broccoli, beaten egg, lemon zest, Parmesan, salt and pepper, mix well. Bathe your hands, pick up small portions of the dough, form the meatballs and let them roll in toasted quinoa.
- Cook the meatballs in the oven at 180 ° C for 15 minutes, or fry in peanut oil.
