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Golden cheesy quinoa balls with zoodles
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Indulge in cheesy quinoa balls as a tasty vegetarian and gluten-free twist on spaghetti bolognese.
Ingredients:
  • 100g (1/2 cup) quinoa, rinsed, drained
  • 250ml (1 cup) water
  • 27.30 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1 carrot, peeled, grated
  • 400g can chickpeas, rinsed, drained
  • 62.50 ml fresh basil leaves, chopped, plus extra, to serve
  • 40.00 ml parmesan, finely grated
  • 70g (1 cup, lightly packed) gluten-free multigrain breadcrumbs
  • 100g bocconcini, chopped
  • 8 large zucchini, trimmed
  • Shaved parmesan, to serve
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp dried oregano
  • 500g (2 cups) Mutti Tomato Passata
Instructions:
  • In a saucepan, combine quinoa and water then bring to a boil over high heat. Lower heat, cover, and simmer for 12 minutes or until water is absorbed and quinoa is tender. Let it cool.
  • Heat 2 teaspoons of oil in a frying pan over medium heat. Sauté the onion for 3-4 minutes until softened. Add garlic and carrot and cook for another 2 minutes until aromatic. Allow to cool.
  • Pulse chickpeas in a food processor until coarse crumbs form. Combine with quinoa, onion mixture, basil, parmesan, egg, and breadcrumbs in a large bowl. Season generously. Shape 1 1/2 tablespoons of the mixture into flat rounds. Insert a piece of bocconcini in the center of each round and shape the mixture around it to form a ball. Arrange on a baking paper-lined tray.
  • Heat oil in a medium saucepan over medium-low heat. Sauté the onion until softened for 3-4 minutes. Stir in garlic and oregano, cooking until aromatic for 1 minute. Add passata, then simmer on low for 10 minutes until thickened to make the tomato sauce.
  • In a large non-stick frying pan over medium heat, heat the remaining oil. Cook the quinoa balls in 2 batches for 6-8 minutes until golden brown, turning as needed. Transfer to a plate and set aside.
  • Halve the zucchinis crosswise, then spiralize each piece into 'spaghetti'. Place the zucchini in a large heatproof bowl, cover with boiling water, let sit for 20 seconds, and then drain.
  • Distribute zoodles evenly into bowls. Place the meatballs on top and drizzle with sauce. Sprinkle with Parmesan cheese and extra basil leaves for garnish.

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