Vegan Quinoa Balls with Mango Chili Chutney

February 27, 2020 0 Comments

quinoa mango vegan balls

Cooking / baking time: approx. 40 minutes 

Serving/s: 12 balls



For the balls

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

Other ingredients and spices

250 ml vegetable broth

2 tbsp sesame seeds

3 tbsp olive oil, heat-resistant

pinch of paprika powder

salt and pepper from the mill 

For the chutney

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 

Other ingredients and spices

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 


  1. For the quinoa balls: put the quinoa in a sieve and rinse with warm water. 
  2. Cook quinoa in vegetable broth for about 15 minutes. Remove from the stove and leave it covered for 5 minutes.
  3. Add the olive oil to the pan and saute the shallots, garlic and cherry tomatoes in it.
  4. Pour ground chia seeds in a bowl. Add the quinoa and the shallot mixture.
  5. Season with salt, pepper and paprika powder. Leave to swell for at least 10 minutes.
  6. Form 12 balls from the quinoa mixture with wet hands and roll in the sesame seeds.
  7. 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. 
  8. Mix everything well, deglaze with apple cider vinegar and season with salt, pepper and chilli.
  9. Arrange the leaf spinach in portions on plates, drizzle with a little cold-pressed olive oil if necessary and sprinkle with the coriander.
  10. Spread the quinoa balls on top and serve with the chutney.