Quinoa is an extremely versatile, nutritionally dense grain that originates from the Andes. With good levels of essential amino acids (the building blocks for protein), calcium and iron they make a great addition to any meal and are easy to cook with taking on the flavour of the vegetables and herbs and spices used in your cooking.
Makes approx 10 balls
1/2 cup of uncooked quinoa, rinsed
1 red pepper, chopped
1 handful of baby spinach, chopped
1 egg, beaten
Olive oil spray for roasting red pepper
2 tblsp wholegrain breadcrumbs
1 tbsp lemon juice (from fresh lemon)
1.5 tsp fresh chives chopped
1.Pre-heat oven to 180 degrees C.
2. Add quinoa to a saucepan. Cover with one cup of boiling hot water, bring to a boil, then reduce heat and simmer. As soon as water is absorbed, turn off heat leaving pan covered.
3. Place chopped red pepper in an oven proof dish, spray with a little olive oil and roast in the oven for 15 minutes or until softened.
4. Wilt spinach for a few minute in a little boiling water on the hob.
5. Combine cooked quinoa with cooked and strained spinach, wholegrain breadcrumbs, egg and the little lemon juice.
6. Finally add in fresh chives for flavour.
7. Form balls out of mixture and bake for 30 minutes in an oven-proof dish.