For the quinoa balls: put the quinoa in a sieve and rinse with warm water.
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.
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.
