John Myers
Ingredients for 6 servings:
- 240 g quinoa (e.g., tricolor)
- 560 ml vegetable broth
- 1 small onion(s)
- 3 spring onions
- 60 g pine nuts
- 60 g breadcrumbs
- 8 egg yolks
- 4 tsp mustard
- 4 tsp paprika powder
- 3 tsp curry powder
- some salt and pepper
- some oil for frying
- 6 tbsp Dijon mustard
- 4 tbsp mayonnaise
- 4 tbsp sour cream
- 1 tsp honey
- some parsley, frozen or fresh
- salt and pepper
- 300 g potatoes, waxy, small
- ½ cucumber(s)
- 1 onion(s)
- 25 g butter
- ½ tbsp mustard
- 25 g pumpkin seeds
- 25 ml balsamic vinegar
- 70 ml vegetable stock
- 10 ml pumpkin seed oil
- 15 ml sunflower oil
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
For the meatballs, bring the quinoa to a boil in a pot with vegetable stock until all the liquid has evaporated, then let it swell in the pot for 10-15 minutes. Meanwhile, chop the pine nuts, finely chop the onion and spring onions, and fry them in a pan with oil. Place the remaining ingredients in a bowl, add the quinoa, onion, and pine nuts, and mix everything well. Form 6 patties and fry them in a pan with oil until crispy. For the mustard dip, mix all the ingredients together and season to taste. For the potato salad, peel the potatoes and boil them in salted water, then slice them. Wash the cucumber, remove the seeds with a spoon, and chop the cucumber. Dice the onion and fry it in a pan with butter. Deglaze with vinegar and stock and simmer briefly. Stir in the mustard and add the sunflower oil, stirring constantly. Drizzle the warm dressing over the potatoes and cucumbers, season with salt and pepper, and garnish with pumpkin seeds (you can toast these) and pumpkin seed oil. You can also find the recipe here: https://www.lillyscupcakery.de/herzhaft?rq=quinoa
Facebook Comments