Quinoa balls with tomato sauce

Ingredients for 4 servings:

• 300 g quinoa, uncooked
• 450 ml water
• 2 stalk(s) celery
• 1 stalk(s) leek
• olive oil
• 250 g breadcrumbs
• 1 egg(s)
• basil
• 1 pack of tomatoes, pureed
• some water
• 1 small jar of black olives, sliced
• 1 small jar of capers
• oregano
• salt and pepper
• Herbs
• e.g. Pepper, fresh or dried or pepper oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

delicious alternative to meatballs

Wash the quinoa thoroughly several times in water and bring to a boil in 1.5 times the amount of water. Simmer over moderate heat until the water is absorbed (about 12 minutes). Let cool. Meanwhile, sauté the leek and celery in olive oil for about 10 minutes. Let everything cool. For the tomato sauce, heat a little oil in a pot, add the pureed tomatoes and a little water, and bring to a boil. Cook for about 30 minutes, until the water has evaporated and the sauce has thickened. Add the olives and capers towards the end of the cooking time and season to taste with salt, pepper, herbs, a dash of olive oil, and chili peppers or chili oil. While the sauce is simmering, mix the quinoa and vegetables with the breadcrumbs, egg, and fresh herbs (optional) and form into small balls (makes about 16-18 balls). Tip: Moisten your hands to help shape the balls, which should be perfectly round and about the size of a golf ball. Fry the balls in olive oil until browned all over. Serve with the sauce. Serve with a delicious pasta dish with fresh Parmesan cheese or simply with salad.