QUINOA MEATBALLS

Ingredients

100 g quinoa
60 g cooked lentils
1 onion
15 g flour
4 g fresh parsley
3 g garlic powder
5 g dehydrated dulse
Salt and pepper
Extra virgin olive oil

Prepared by

1. Hydrate the dulse in 500 ml of cold water for 25 minutes and drain. Wash the quinoa and cook it with double the amount of water (200 ml) and a pinch of salt. Leave it until the quinoa absorbs all the water.
3. Cut the onion and dulse in small cubes and poach with olive oil and a pinch of pepper over low heat until it is soft and begins to take color.
Mash the lentils with a fork and then add the onion and mix well. When the quinoa is ready, add it and mix well.
5. Put the parsley, garlic and a little more pepper and salt if needed and mix. Finally, add the flour and knead.
6. Let it rest for half an hour in the refrigerator to set.
7. Make balls and place on the baking tray with baking paper so that they do not stick. Put them in the preheated oven at 180º and let them bake for about 20 minutes, until they begin to brown.