John Myers
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Quinoa Meatball with Mustard Dip and Baked Mashed Potatoes
The perfect quinoa meatball with mustard dip and baked mashed potatoes recipe with a picture and simple step-by-step instructions.
Quinoa meatball:
- 240 g Quinoa
- 3 Pc. Onion
- 3 Pc. Spring onion
- 60 g Breadcrumbs
- 8 Pc. Egg yolk
- 60 g Pine nuts
- 560 ml Vegetable broth
- 4 tsp Mustard
- 4 tsp Paprika powder
- 3 tsp Curry powder
- Salt
- Pepper
- Oil
Mustard Dip:
- 6 tbsp Dijon mustard
- 4 tbsp Mayonnaise
- 4 tbsp Sour cream
- 1 tsp Honey
- Parsley
- Salt
- Pepper
- Baked mashed potatoes:
- 1600 g Potato
- 200 ml Milk
- 300 ml Cream
- Salt
- Pepper
- Nutmeg
- 100 g Cold butter
- Parmesan
Spinach salad:
- 1 pack Baby spinach
- 6 tbsp European walnut
- Parmesan
- 1 tsp Honey
- 3 tsp Water
Dressing:
- 1 Pc. Clove of garlic
- 2 tbsp Worcester sauce
- 2 tbsp Raspberry vinegar
- 8 tbsp Walnut oil
- 1 tsp Honey liquid
- Salt
- Black pepper
Quinoa meatball:
- Bring the quinoa with the vegetable stock to the boil until the liquid has boiled off, then let it swell.
- Fry the onions and pine nuts.
- Mix all remaining ingredients. Fold in the quinoa, onions and pine nuts.
- Shape the meatballs out of them and fry them for approx. 4 minutes on each side.
Mustard Dip:
- Mix all ingredients into a dip.
Baked mashed potatoes:
- Boil the potatoes and then mash them.
- Bring the milk and cream with the spices to the boil and add. Fold in the butter.
- Portion into rings.
- Put the Parmesan on top and fold in a little.
- Bake at 190 degrees hot air for about 20 minutes.
Spinach salad:
- Remove stems from baby spinach and wash.
- Coarsely chop the walnuts and place in a pan.
- Mix 1 teaspoons of honey with 3 teaspoons of water and add to the walnuts.
Dressing:
- Mix all ingredients to make a dressing.
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