red-quinoa balls

ingredients for 8 balls

 

200g red quinoa

100g red lentils

tumeric

hint of chilli powder

summer savory (optional)

salt

 

cook the red quinoa with the ratio 1:2.5 quinoa to water. wash the lentils seperately in bowl and then put them straight into the pot with the ratio 1:2 lentils to water. add the spices and cook for 25 min.

(i usually use a pressure cooker, but a normal pot is fine. if there is too little water/too much evaporates, just add some more, making sure everyting is cooked through). let the mixture cool down so the lentils stick everything together. when fully cooled, make them into balls. if you want them warm, heat them up in an oven for 10 min at 180°C.

otherwise this is a great great office lunch/snack idea. you can even make them sweet (yes even with lentils) if you add some dried fruits.

 

sides:

seasonal steamed vegetables

1 avocado with goji berries

1/4 lemon

sunflower seeds

 

in our house we often leave the seasoning up to whatever each of us wants, because we just have different likings and so far it has always been a success. even when we have guests we let them customise the final touches on their own plates and they seem to love it!

 

seasoning we love for the vegetables:

styrian pumpkin seed oil

rice vinegar

sea salt or ume-su = umeboshi vinegar

 

zutaten für 8 bällchen

 

200g rotes quinoa

100g rote geschälte linsen

kurkuma/gelbwurz

prise chilli

bohnenkraut (optional)

salz

 

koche das rote quinoa im verhältnis 1:2,5 (das heißt auf eine tasse quinoa kommen 2,5 tassen wasser). wasche die linsen extra in einer schüssel und gib sie mit wasser in den topf mit dem verhältniss 1:2. füge die gerwürze hinzu und lass es für 25 min kochen. (ich koche es immer in einem druckkochtopf - sollte im normalen topf das wasser zu schnell verdampfen, einfach noch etwas hinzufügen). die masse dann offen auskühlen lassen. sobald sie vollständig erkaltet ist binden die linsen alles und man kann bällchen formen. wenn du sie warm genießen möchtest erhitzen sie für 10min, im ofen bei 180°C.

ansonsten ist dies das perfekt mittagessen zu mitnehmen, als snack zwischendurch. man kann diese bällchen auch in frühstücksbällchen umwandeln wenn man getrocknete früchte und kein salz hinzufügt (ja die linsen sind auch für süße sachen kein problem)

 

beilagen:

gemüse der saison

1 avocado mit gojibeeren

1/2 zitrone

sonneblumenkerne

 

in unserem haus, darf jeder selbst würzen und geschmack hinzufügen wie er möchte, auch wenn wir gäste haben ist dies so. wir haben ein großes sortiment an würzmöglichkeiten, da jeder einen anderen geschmack hat und wir dies unterstüzen. also darf jeder seinen eigenen teller ganz nach seinem geschmack marinieren.

 

unsere lieblings marinaden:

steirisches kürbiskernöl

reisessig

salz od. umeboshi essig = ume-su

 

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Comments: 7
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