Quinoa meatballs with spinach. Easy and light recipe. Do you want a tasty, light and original second course? Then let’s try together with the recipe for Quinoa and Spinach Meatballs, a delicious vegetarian dish! Quinoa is a herbaceous plant that belongs to the same family as spinach and beetroot, its edible part is made up of seeds, which are easily found on the market already roasted and dried. Quinoa is naturally gluten-free and therefore can also be consumed by those who are gluten intolerant.
Before eating it, quinoa should be cooked in a quantity of water (or broth) equal to twice its weight, cooking it by absorption. There is no need to drain it and it will be ready in about 15 minutes. Once cooked, quinoa can be used to make many recipes, both sweet and savoury.
We prepared quinoa meatballs with spinach which we then mixed with eggs and breadcrumbs. If desired, you can also add grated cheese or cheese cubes, such as provola. We then breaded the meatballs and cooked them in a pan, but if we want we can also fry them or bake them in the oven.
Quinoa meatballs are excellent accompanied with a mixed salad that we can make with our favorite vegetables: we have chosen cherry tomatoes, carrots and raw spinach. And what would you accompany them with? Think about it while you prepare them and then let us know if you liked them!
Preparation time: 15 min
Cooking time: 30 min
Quinoa meatballs ready in 45 min
For 2 people
% Daily Value*
Total Fat 46.5g 60%, Saturated Fat 8.2g 41%, Cholesterol 327mg 109%, Sodium 613mg 27%, Total Carbohydrate 106.3g 39%, Dietary Fiber 12.6g 45%, Total Sugars 4.4g, Protein 36.2g, Vitamin D 31mcg 154%, Calcium 334mg 26%, Iron 13mg 70%, Potassium 1616mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
100 grams of quinoa
150 grams of baby spinach
50-60 grams (approximately) of breadcrumbs
30 ml of extra virgin olive oil
salt and pepper as required
Preparation of quinoa meatballs
We wash the quinoa under running water with the help of a colander.
In a saucepan, put 100 g of quinoa and 200 ml of vegetable broth. We cook over low heat, 10 minutes with the lid on and 5 minutes without, until the quinoa has absorbed all the liquid. We turn off and let it cool.
We take a pan and put a clove of garlic and a tablespoon of extra virgin olive oil, let it heat and then add the spinach leaves and 2-3 tablespoons of water. We cook for a few minutes until the spinach is well cooked.
In a bowl, place the cooked quinoa, spinach, one egg, grated cheese, salt and pepper.
We mix everything and then add the breadcrumbs: let’s put two tablespoons, mix and wait a few minutes, then add a little more if necessary. However, the dough must remain fairly soft, so we recommend going “by eye” with breadcrumbs.
We take small portions of dough and form balls, pass them in beaten egg and then in breadcrumbs.
Cook the quinoa and spinach meatballs in a non-stick pan with a little oil for about 3 minutes per side, to make them crisp and golden.
We serve the quinoa meatballs with a mixed salad and a few raw spinach leaves.