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Bloggers Jasmine and Melissa Hemsley mix quinoa with grated cauliflower, salty halloumi cheese and chickpea flour to make crisp, fluffy little balls to serve as an hors d’oeuvre or with tomato sauce as a main course. Soaking the quinoa overnight before cooking makes it more digestible. Slideshow:  More Quinoa Recipes 

Melissa Hemsley
Jasmine Hemsley
February 2015

Gallery

© Nicholas Hopper

Recipe Summary

active:
25 mins
total:
1 hr 30 mins
Yield:
Makes 26 quinoa balls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cover the quinoa with 2 inches of water and soak overnight. Drain well.

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  • 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.

Make Ahead

The unbaked quinoa balls can be refrigerated for 3 hours; cover loosely with plastic wrap.

Suggested Pairing

These crispy, cheesy appetizers go spectacularly well with sparkling wine.

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