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Vegetarian Chickpea Quinoa Balls on Fettucine https://www.metro.ca/userfiles/image/recipes/boulettes-vegetariennes-de-pois-chiches-et-quinoa-10807.jpg PT30M PT25M PT55M
Rinse quinoa in cold water, drain.Add water and quinoa to pan over high heat and bring it to a boil.Add salt and lower the heat to medium, cover and simmer for 11 minutes or until all the water has been absorbed.Remove from heat and let it rest to cool down.Chop garlic.Drain and rinse chickpeas.Smash chickpeas with a fork or use a food processor if available.Peel and grate carrot.Cut zucchini in small cubes.Once quinoa has cooled down, mix it with the chickpeas in a bowl.Add salt and pepper, the spice mix, the egg and the breadcrumbs.Make golf ball sized balls. Reserve on a plate.Bring a pot of salted water to a boil and cook pasta for 10-12 minutes or until al dente.5 minutes before the end of cooking time for pasta, add zucchini to pasta water.Drain and add some oil. Reserve.Chop parsley.Meanwhile, in a saucepan over medium heat, cook the vegetarian meatballs in olive oil, flipping often, until golden.About 5-8 minutes.Add the garlic, tomato sauce, carrot and the Italian mix and continue to cook them for about 5 minutes.Adjust salt and pepper.Serve the balls in the sauce, over the cooked pasta, Sprinkle parsley and parmesan cheese on top.Source: Missfresh.com
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1 carrots 1/4 cup (60 mL) bread crumbs 1 zucchini 1 cup (250 mL) water for quinoa 200 g fettucine 2 garlic cloves 1 tsp. (5 mL) olive oil 1 g Italian spice mix 2 egg 30 g parmesan 4 g parsley 1 tasse (250 mL) chickpeas 1 tsp. (5 mL) garlic powder 1 tsp. (5 mL) onion powder 1/2 cup (125 mL) red quinoa 1 cup (250 mL) tomato sauce
Vegetarian Chickpea Quinoa Balls on Fettucine

Vegetarian Chickpea Quinoa Balls on Fettucine

Rate this recipe
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2
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

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Ingredients

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  • 1
    carrots
  • 1/4 cup
    (60 mL)
    bread crumbs
  • 1
    zucchini
  • 1 cup
    (250 mL)
    water for quinoa
  • 200 g
    fettucine
  • 2
    garlic cloves
  • 1 tsp.
    (5 mL)
    olive oil
  • 1 g
    Italian spice mix
  • 2
    egg
  • 30 g
    parmesan
  • 4 g
    parsley
  • 1 tasse
    (250 mL)
    chickpeas
  • 1 tsp.
    (5 mL)
    garlic powder
  • 1 tsp.
    (5 mL)
    onion powder
  • 1/2 cup
    (125 mL)
    red quinoa
  • 1 cup
    (250 mL)
    tomato sauce
Imprimer ma sélection

Preparation

Rinse quinoa in cold water, drain.

Add water and quinoa to pan over high heat and bring it to a boil.

Add salt and lower the heat to medium, cover and simmer for 11 minutes or until all the water has been absorbed.

Remove from heat and let it rest to cool down.

Chop garlic.

Drain and rinse chickpeas.

Smash chickpeas with a fork or use a food processor if available.

Peel and grate carrot.

Cut zucchini in small cubes.

Once quinoa has cooled down, mix it with the chickpeas in a bowl.

Add salt and pepper, the spice mix, the egg and the breadcrumbs.

Make golf ball sized balls. Reserve on a plate.

Bring a pot of salted water to a boil and cook pasta for 10-12 minutes or until al dente.

5 minutes before the end of cooking time for pasta, add zucchini to pasta water.

Drain and add some oil. Reserve.

Chop parsley.

Meanwhile, in a saucepan over medium heat, cook the vegetarian meatballs in olive oil, flipping often, until golden.

About 5-8 minutes.

Add the garlic, tomato sauce, carrot and the Italian mix and continue to cook them for about 5 minutes.

Adjust salt and pepper.

Serve the balls in the sauce, over the cooked pasta, Sprinkle parsley and parmesan cheese on top.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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