Vegan Quinoa Balls with Mango Chili Chutney

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 

• 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