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.