Quinoaballs with green paprikasauce

Quinoa is a superfood but not very tasty by itself. This is a great recipe for non-meatballs, and the quinoa becomes all crispy little granules on the outside, very good!!! It is not difficult but you need to reserve a bit of time for the various stages (stuff has to cool down before the next step. Setting outside in a winter climate also works). Well worth it though!!!

1 cup quinoa (about 135g)

2 onIons

1 carrot

2 cloves garlic

1/2 red pepper

1 tsp cumin powder

1 tsp ketoembar (i think this is ground coriander)

1 slice stale bread

1 whisked egg

50g soft goats cheese

2 green paprikas

2 tblsp thick turkish yoghurt

1 tblsp basil

Chop onion, grate carrot, saute in olive oil, add garlic, half the pepper (without seeds). Add spices. Fry for a few minutes and turn off heat. Wash quinoa in a seive under running water, then bring to boil in 2 cups water and a bit of salt. Turn heat down low with lid on pan. Turn off heat after 7 mins and let sit for another 10 until all water has been soaked up. Stir and let cool. 

Add cooled quinoa to the crumbled bread, plus salt, pepper, onion-carrot mixture, goats cheese, and half the egg in a bowl and mix well. Make balls from the mixture and flatten a bit. Let them set under some plastic wrap in the fridge. Fry the balls in olive oil on medium heat. Turn carefully after 5 mins. 

Chop an onion very finely, remove seeds from paprikas and dice them very small. Saute in olive oil for 15 mins. Add finely chopped garlic toward the end. Let it cool down in a bowl, mix in the yoghurt, salt, pepper and chopped basil. 

Tasty served with salad, good quality bread and the paprika saus.