Vegan Quinoa Balls with Mango Chili Chutney
Vegan Quinoa Balls with Mango Chili Chutney
Arshad Bahl
12 balls
30 minutes
10 minutes
Snacks
Ingredients
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100 g quinoa
80 - 100 g young spinach leaves
2 shallots, peeled and diced
1 clove of garlic - peel and grate
1 tbsp cherry tomatoes from a glass
80 g ground chia seeds
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250 ml vegetable broth
2 tbsp sesame seeds
3 tbsp olive oil, heat-resistant
pinch of paprika powder
salt and pepper from the mill
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100 g red hot peppers (long, narrow peppers) - cut in half, remove the seeds and stems and cut into fine strips
150 g mango, peeled and finely diced
2 shallots, peeled and diced
1 tsp freshly grated ginger
1 tsp freshly grated turmeric root
2 tbsp coconut oil
100 ml apple cider vinegar
50 g coconut blossom sugar
½ tsp chilli flakes
15 g crystal salt
bunch of fresh coriander, washed and dried
Directions
- For the quinoa balls: put the quinoa in a sieve and rinse with warm water.Â
- Cook quinoa in vegetable broth for about 15 minutes. Remove from the stove and leave it covered for 5 minutes.
- Add the olive oil to the pan and saute the shallots, garlic and cherry tomatoes in it.
- Pour ground chia seeds in a bowl. Add the quinoa and the shallot mixture.
- Season with salt, pepper and paprika powder. Leave to swell for at least 10 minutes.
- Form 12 balls from the quinoa mixture with wet hands and roll in the sesame seeds.
- In the meantime, prepare the chutney by sautéing the peppers, finely chopped mango, ginger, turmeric and shallots in coconut oil, dusting with coriander and coconut blossom sugar.Â
- Mix everything well, deglaze with apple cider vinegar and season with salt, pepper and chilli.
- Arrange the leaf spinach in portions on plates, drizzle with a little cold-pressed olive oil if necessary and sprinkle with the coriander.
- Spread the quinoa balls on top and serve with the chutney.