Quinoa, zucchini and cheese balls gluten free

• Vegetarian
• Gluten free

• Produce

  • 1 Zucchini, medium

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1 cup Quinoa - 190 g

• Baking & Spices

  • 1 pinch Nutmeg
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 100 g Parmesan cheese or cheddar, grated

Found on mylittleitaliankitchen.com

Description

Ingredients

• uncooked quinoa - 190 g - 1 cup
• medium zucchini (courgettes) - 3
• eggs - 2
• nutmeg - a pinch
• grated parmesan cheese or cheddar - 100 g - 1 cup (1 + 1/4 cups if using cheddar cheese)
• olive oil
• salt

Directions

• Rinse the quinoa under the tap in a meshed strainer. If you can do that for 1 or 2 minutes this will greatly help removing its bitter coating. You could also leave it to soak for 15 minutes in cold water. Add 2 cups of water, use a 2:1 ratio. So 2 cups of water for every 1 cup of dry quinoa. Add salt and cook over medium heat for 8 min. The quinoa is cooked when the germ separates from the seed. Switch off the heat and drain. Grate the zucchini at julienne  In a bowl mix the zucchini, the grated cheese, the quinoa, 2 tbsp of olive oil, the eggs, grated nutmeg and season with salt and pepper. Form little balls. Line them up on a baking tray covered by parchment paper. Drizzle with olive oil and bake at 180 C or 350 F for about 20 min until golden. Nice and crunchy 🙂