Wednesday, September 5, 2012

Quinoa Meatballs

1 C rinsed, dry quinoa
2 C water
1/2 rinsed, dry green lentils
1 medium red pepper, quartered
1 medium onion, quartered
1 medium shallot
2 garlic cloves
1/2 C bread crumbs
1/3 C grated parmessan
1 tbsp oregano
1 tbsp parsley
1/8 C black pepper
1/4 tsp cayenne pepper
1 egg yolk
3 tbsp olive oil

1. Add 1 cup water and lentils to a small saucepan and bring to a boil. Reduce heat to low and cover. Cook for 30 minutes.
2. In a separate saucepan, add 1 cup water and quinoa, bring to a boil. Reduce heat to low and cover. Cook for 15 minutes.
3. Place onion, pepper and shallot in a food processor and finely mince, place minced veggies in a skillet with 1 tablespoon olive oil and saute for 5 minutes. Add garlic, oregano, parsley and black pepper and cook for an additional 2 minutes.
4. Add cooked lentils, bread crumbs, parmessan, cayenne pepper and egg yolk and blend in food processor until smooth. Add quinoa and blend until mostly smooth and form into 16 balls.
5. Put 2 tablespoons of olive oil in a skillet and brown meatballs on all sides until brown, about 15 minutes total.

Serve with pasta and marinara sauce.

(inspired by Qunioa (meatless) Meatballs, by Skinnyms)

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