veggie quinoa mushroom balls (Print Version)
# Ingredients:
→ Vegetables
01 -
150 g mushrooms, chopped
02 -
1 onion, minced
03 -
1 red pepper, chopped
04 -
2 potatoes, diced
05 -
a handful fresh parsley, chopped
06 -
2-3 garlic cloves, mashed
→ Grains and Seeds
07 -
1/2 cup quinoa, boiled according to packaging instructions
08 -
2 Tablespoons sesame seeds
→ Spices and Seasonings
09 -
1 teaspoon paprika
10 -
1/2 teaspoon cayenne
11 -
salt and pepper, to taste
→ Oils and Fats
12 -
2 Tablespoons vegetable oil (e.g., sunflower)
# Instructions:
01 -
Heat the vegetable oil in a pan and sauté the onions until translucent. Add the red pepper and cook for 2 minutes more. Add the mushrooms, season with salt and pepper, and cook until tender.
02 -
In a pot of salted boiling water, cook the diced potatoes for 5 minutes or until fork-tender. Drain the potatoes, transfer to a large bowl, and mash with a fork.
03 -
Add the sautéed vegetable mixture, boiled quinoa, mashed garlic, chopped parsley, sesame seeds, paprika, cayenne, and any additional seasoning to the mashed potatoes. Mix thoroughly.
04 -
Using an ice cream scoop or your hands, shape the mixture into small balls.
05 -
Preheat the oven to 200 °C (400 °F). Arrange the veggie balls on a greased baking sheet and bake for 25 minutes or until the outside is slightly crispy.
06 -
Serve the veggie balls with mashed potatoes and a green salad, such as kale tabbouleh. Enjoy!
# Notes:
01 -
Chop the vegetables finely for a smoother texture, or leave them larger for a chunkier consistency.
02 -
Taste the mixture before forming the veggie balls and adjust the seasoning to your liking.