Directions
Step 1
Rinse the quinoa in cold water and drain by using a tight colander; place quinoa in a tall medium size pot filled with water (double the quantity of the quinoa), add curcuma. Let all cook for 12-15 minutes, at this point all the water in the pot should have been absorbed; transfer into a large glass bowl.
Step 2
Now add carrots, zucchini, parsley, salt & pepper. Mix well so that all the ingredients amalgamate. Take a big spoonful at a time and shape like a meatball. Put bread crumbs in a large dish and one by one bread them.
Cover an oven dish or cookie sheet with parchment paper, lightly brush it with oil. Once you have arranged all the quinoa balls over the dish, spray them with the extra virgin olive oil. Bake in a pre-heated over at 350°F for 20 minutes. Serve warm.
Ingredients for four
- 1 ¾ cups Quinoa grains
- 4 oz. Carrots, shredded
- 4 oz. Zucchini, shredded
- 7 oz. Gluten-free bread crumbs or maizena
- ½ tsp Curcuma or curry
- 1 Handful of Italian parsley, finely chopped
- 3 tbsp. Extra Virgin Olive Oil
- Himalayan salt & black pepper to taste
