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Vegan
Best seller
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Ana F.,
Ingredients:
- 200 g quinoa
- 400 ml of water
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 carrot, grated
- 1 egg
- 50 g breadcrumbs (you can also use oat flakes or gluten-free breadcrumbs)
- 1 tbsp olive oil
- Salt and pepper
- ½ teaspoon BAM garlic powder
- ½ tsp BAM paprika powder
- A little oil for frying
Instructions:
1
Rinse the quinoa well under running water. Pour the water into a pot, add the quinoa and a little salt. Bring to the boil and simmer over a low heat for about 15 minutes until the quinoa is cooked and all the water has evaporated. Remove the quinoa and leave to cool.
2
Heat the olive oil in a frying pan and fry the chopped onion until it is glassy. Add the chopped garlic and grated carrot. Fry for about 5 minutes, then remove from the stove.
3
In a large bowl, combine the cooked quinoa, sautéed vegetables, egg, breadcrumbs, salt, pepper, garlic powder and paprika powder. Mix well until the ingredients are combined.
4
Using your hands, shape the mixture into a semolina.
5
Heat a little oil in a frying pan and fry the quinoa polpette over medium heat for about 3-4 minutes on each side, until golden brown.
6
Serve the polpette hot, with a salad or sauce of your choice.
/ 
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