I grew up with the cleaver. Slicing, dicing, chopping, mincing, julienning were all done with the cleaver. My grandfather mastered the art of peeling an apple with a big knife and unfortunately that particular talent wasn’t passed down to me ;) For this quinoa ball, I did a lot of dicing which is always fun and cathartic.
Once again I did a mash up of various recipes, whatever vegetables, and portions. These quinoa balls are quite similar to arancini so you can eat it as is or use it in a sandwich or wrap. I was so glad that it turned out pretty yummy and was well received at my friends’ farewell party.
Box of quinoa (the 225 g one)
150g of feta cheese, crumbled (a small container of feta is about this much)
2 regular fresh or roasted red pepper, chopped
1 red onion chopped
1 small bunch of green onion (about 1 cup)
2 cloves of garlic, minced
2 handful of baby spinach, chopped (about 1 – 1.5 cups)
1 teaspoon paprika powder
1 teaspoon chilli powder
2 eggs, beaten
Olive oil / Grapeseed Oil
sea salt and black pepper
Optional vegetables you can add: mushrooms, carrots, shallots
**I was tempted to add mustard or lemon juice to add more depth and tang to it. So if you try it with either let me know how if it tastes better :) **
1) Preheat oven to 350f
2) Make quinoa according to directions. I usually use half water and half light chicken stock
3) Can cheat and buy jarred roasted red pepper (like me) or can roast the fresh ones yourself. Dice it up once done
4) Dice then saute the chopped onions with the garlic (or roast it whole along with the red pepper then dice it together)
5) For chopping the spinach, I use the ‘chop basil’ method where you roll a stack of leaves together and then thinly slice it
6) Once quinoa is done, add all of the feta, vegetables, seasoning, and add salt and pepper to taste. Mix and combine thoroughly with a wooden spoon
7) Allow the quinoa to cool and then mix in the egg to bind the ingredients together.
8) Use a regular table spoon to scoop some quinoa into your CLEAN hands to shape it into ball. I use a hand-rolling like method to shape it..imagine if you’re gently rolling a golf ball between your hands. I think I ended up with 30 portions or so. Place them in a greased oven proof dish or pan of some sort
9) Use a spray bottle or pastry brush to put a bit of oil on the quinoa balls
10) Bake for about 25-30 minutes until they look golden. Mid way through you can flip them but I found I didn’t have to
11) Remove from the oven and allow to cool for a few minutes. I recommend making a light tangy yogurt based dip to serve with it
That’s it and enjoy!