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.
2. Wash the quinoa and cook it with twice the amount of water (200 ml) and a pinch of salt. Leave until the quinoa absorbs all the water.
3. Cut the onion and dulse into small dice and sauté with olive oil and a pinch of pepper over low heat until soft and starting to color.
4. 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. Add 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 settle.
7. Make balls and place them on a baking sheet with baking paper to prevent sticking. Place in a preheated oven at 180º and let them cook for about 20 minutes, until they start to brown.