100 g of quinoa
60 g of cooked lentils
15 g of flour
4 g of fresh parsley
3 g of garlic powder
5 g of dried dulse seaweed
Salt and pepper
Extra virgin olive oil
1. Hydrate the dulse in 500 ml of cold water for 25 minutes and drain.
2. Wash the quinoa and cook with twice the water (200 ml) and a pinch of salt. Leave until the quinoa absorbs all the water.
3. Cut the onion and dulse into small cubes and fry with olive oil and a pinch of pepper over low heat until soft and begins to take colour.
4. Mash the lentils with a fork and then add the onion and mix well. When the quinoa is ready, add it in the mixture and mix well again.
5. Add the parsley, garlic and a little more pepper and salt if necessary and mix. Finally, add the flour and knead.
6. Let it rest for half an hour in the refrigerator to settle.
7. Make balls and put on the baking tray with greaseproof paper so that they do not stick. We put in the oven preheated to 180°C and let it cook for about 20 minutes, until they start to brown.
They can be served alongside your favourite pasta and sauce.