- 2/3 cup quinoa (4 1/2 ounces)
- 1 large egg, beaten
- 8 ounces cauliflower florets, grated on the medium holes of a box grater (1 1/2 cups)
- 6 ounces halloumi cheese, grated (1 1/2 cups)
- 2 scallions, thinly sliced
- 3 tablespoons chickpea or buckwheat flour
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/8 teaspoon pepper
- Pinch of freshly grated nutmeg (optional)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon fresh lemon juice
How to make this recipe
In a medium bowl, cover the quinoa with 2 inches of water and soak overnight. Drain well.
In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes. Drain well, then return the quinoa
to the hot saucepan. Cover and let stand for 10 minutes. Fluff the quinoa and scrape out onto a baking sheet to cool slightly.
Preheat the oven to 375°. Line a baking sheet with parchment paper. In a large
bowl, combine the egg, cauliflower, cheese,
scallions, chickpea flour, garlic, salt, pepper, nutmeg and quinoa; mix well. In a small bowl, mix the baking soda with the lemon juice and stir into the quinoa mixture. Scoop out 2 tablespoons of the mixture and press together to form a ball. Arrange on the prepared baking sheet. Repeat to make 26 balls.
Bake the balls for about 30 minutes, until golden and firm. Serve hot.
The unbaked quinoa balls can be refrigerated for 3 hours; cover loosely with plastic wrap.
These crispy, cheesy appetizers go spectacularly well with sparkling wine.