John Myers
Spinach Balls with Red and White Quinoa and Walnut and Basil Cream
The perfect spinach balls with red and white quinoa and walnut and basil cream recipe with a picture and simple step-by-step instructions.
- 1 Cup Quinoa
- 3 Cup Vegetable broth
- 200 g Fresh spinach
- 1 Onion
- 1 Clove of garlic
- 2 tbsp Soy flour
- 6 tbsp Water stirred until smooth
- 6 Discs Whole grain toast
- Salt, nutmeg, pepper, 1 teaspoon dried thyme
- 50 g Walnut kernels
- 1 Handful Basil leaves
- 3 tbsp Olive oil
- 3 tbsp Vegan sour cream
- 2 Splash Lemon juice
- Oil for frying
- Dice the onion and garlic. Roughly chop the spinach. Sauté together in a little oil.
- Rinse the quinoa and then let it simmer in the vegetable stock with the lid closed (approx. 20 minutes).
- Finely crumble the toast in the blender / mixer / blender or grate with your hands. Mix the spinach, soy flour-water mixture, and spices either in the food processor or with a hand blender.
- Shape balls (golf balls) with wet hands and fry them all around in oil.
- Mix walnuts, basil, oil, lemon juice and “sour cream” finely (hand blender), add a little salt if necessary.
- Serve together and enjoy. Warning: the dish is very filling.
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