Grilled quinoa meatball with salad

Name: Grilled quinoa meatball with salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Quinoa; 1 Onion; 1 Carrot (100 g); 7 stems Parsley; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Sunflower seeds; 15 g Blossom tender wholemeal oat flakes; 1 egg (size M); 2 Heads romaine lettuce; 1 TABLESPOON Salad Mayonnaise; 150 g low-fat yoghurt (1,5 % fat); 2 TEASPOONS grainy mustard; 1 pinch Sugar; 25 g Parma cheese; 2 small panicles cherry tomatoes (about 300 g); 2 Grill aluminium bowl

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Quinoa
1 Onion
1 Carrot (100 g)
7 stems Parsley
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Sunflower seeds
15 g Blossom tender wholemeal oat flakes
1 egg (size M)
2 Heads romaine lettuce
1 TABLESPOON Salad Mayonnaise
150 g low-fat yoghurt (1,5 % fat)
2 TEASPOONS grainy mustard
1 pinch Sugar
25 g Parma cheese
2 small panicles cherry tomatoes (about 300 g)
2 Grill aluminium bowl

Directions

1
Put quinoa in a hair sieve, rinse with hot water and drain well. Peel and finely dice the onion. Peel, wash and finely grate the carrot. Wash the parsley, shake dry and chop finely, except for 4 leaves.
2
Heat the oil in a small pan and fry the onion in it until it becomes glassy. Add quinoa, deglaze with 250 ml water, bring to the boil and simmer over medium heat for about 10 minutes. Stir several times. Season with salt and pepper. Remove from the heat. Add the carrot, 25 g sunflower seeds, oat flakes and half of the parsley and leave to swell for about 15 minutes. Stir several times. Season again with salt and pepper. Add egg and mix well.
3
Clean, wash and cut the salad into bite-sized pieces. Mix mayonnaise, yoghurt and mustard. Season with salt, pepper and sugar. Slice parmesan. Wash the tomatoes on the panicle and drain well.
4
Form eight meatballs of the same size from the quinoa mixture. Place them next to each other in an aluminium grill bowl. Place the aluminium bowl on a hot grill and grill the meatballs for about 10 minutes, turning once. Approx. 5 minutes before the end of the grilling time, place the tomatoes in a second grill tray and place them on the grill with the meatballs.
5
Mix salad and salad dressing well. Remove the tomatoes from their skin and carefully remove them from the panicles. Roast 15 g sunflower seeds in a small pan without fat while turning, remove.
6
Arrange salad with two meatballs, tomatoes and parmesan shavings on plates. Sprinkle with remaining parsley and sunflower seeds and garnish with parsley leaves.