Quinoa Balls on Tomato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 776 mg | (19 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 250 grams Quinoa
- salt
- 2 handfuls mixed Baby greens (such as spinach, redvein dock, frisée)
- 5 Tomatoes
- 50 grams black Olives (pitted)
- 1 Anchovy fillet (in oil)
- 4 Tbsps olive oil
- 1 shallot
- 1 garlic clove
- 1 egg
- 1 Tbsp finely chopped Fresh herbs
- 4 Tbsps freshly grated Parmesan
- 150 grams breadcrumbs
- freshly ground peppers
- vegetable oil (for cooking)
- 2 Tbsps lemon juice
Preparation steps
Rinse the quinoa in hot water, and allow to swell in 750 ml (approximately 3 cups) of boiling salted water at a very low heat for 15-20 minutes. Then drain if necessary and cool.
Meanwhile, trim the lettuce, rinse and spin dry. Rinse tomatoes, remove stem approaches and cut into thin slices. Combine the olives with anchovies, chop finely, mix with 1 tablespoon oil and let rest.
Peel the shallot and garlic, chop finely and sauté until translucent in 1 tablespoon hot oil. Remove and stir into quinoa. Combine the egg, herbs, Parmesan and breadcrumbs. Season with salt and pepper and mix well. If necessary add more crumbs so that when kneading, the mixture is easy to shape. With wet hands form small balls with the mixture and cook in hot vegetable oil (170°C, 340°F) for 3-4 minutes until golden brown on all sides. Drain on paper towels.
Arrange the tomato slices on plates and top with the tapenade. Mix remaining oil with the lemon juice and drizzle tomatoes. If desired, briefly cook some lettuce leaves. Arrange the lettuce and the quinoa balls on the tomato salad and serve immediately.
