Spaghetti with Quinoa Meatballs
Turns out that the Spanish are big on meatballs.
I was not really expecting that, but while researching the viability of a Spanish language vegetarian recipe blog, one of the recipes I ran into over and over on existing blogs was albóndigas vegetarianas or vegetarian meatballs.
Furthermore, in the (very) few supermarkets that sell vegetarian products, prepared vegetarian meatballs is one of the options that you can find.
I’ve done mine with quinoa and mushrooms. I must say I’m not very big on quinoa because I usually find it bland no matter what I add to it, although in this recipe it works really well.
For the quinoa balls
For the spaghetti
for complete instructions please clikck : https://www.cilantroandcitronella.com/spaghetti-with-quinoa-meatballs/
I was not really expecting that, but while researching the viability of a Spanish language vegetarian recipe blog, one of the recipes I ran into over and over on existing blogs was albóndigas vegetarianas or vegetarian meatballs.
Furthermore, in the (very) few supermarkets that sell vegetarian products, prepared vegetarian meatballs is one of the options that you can find.
I’ve done mine with quinoa and mushrooms. I must say I’m not very big on quinoa because I usually find it bland no matter what I add to it, although in this recipe it works really well.
For the quinoa balls
- 1/4 cup + 2 tablespoons uncooked quinoa, rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper
- 1 small onion, chopped
- Salt and pepper
- 2 cloves of garlic, chopped
- 1 teaspoon dried thyme
- 225 grams of mushrooms, chopped
- 1 tablespoon tomato paste or 3 tablespoons tomato sauce
- 3 tablespoons fresh basil
- 100 grams (3.5 oz) cannellini or other white bean, mashed with a fork
- 1/4 cup panko or regular bread crumbs
For the spaghetti
- Spaghetti
- Tomato sauce
- Vegetables of your choice
- Bring 3/4 of a cup of water to a boil. Add the quinoa and cover. Reduce heat to low and allow to simmer until the water is absorbed.
- In a separate pan, heat oil over medium heat. Add the crushed red pepper and allow to cook for about 30 seconds. Add the onion, salt and pepper to taste, and cook until soft. Add the garlic and thyme and cook for a further 30 seconds.
- Add the mushrooms and cook until brown, about 10 minutes, then add the tomato paste and cook for a further minute. Once ready, remove from heat and allow to cool.
- In a bowl, combine the quinoa, mushroom mixture, mashed white beans, panko, and basil. Wet your hands a little and form mixture into 1 tablespoon balls. Arrange the balls on a greased or lined baking sheet and bake in a 175° Celsius (350° Fahrenheit) oven for 15 – 20 minutes until a little crispy on the outside.
- While the quinoa balls bake, prepare spaghetti, tomato sauce, and vegetables to your liking. Gently remove quinoa balls from the baking sheet, they can be a little delicate. Serve on top of your spaghetti.
for complete instructions please clikck : https://www.cilantroandcitronella.com/spaghetti-with-quinoa-meatballs/
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