| 14 | 75 | 91 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h | 10 |
| 1 cup | Quinoa, uncooked |
| 1 1/2 cup | Water |
| 1 tsp | Salt |
| 1 1/2 cup | Frozen green peas (fresh or frozen) |
| 1/4 cup | Cilantro (coriander) |
| 1/4 cup | Mint, fresh |
| 1 tsp minced | Ginger root |
| 1 pepper(s) | Green chili pepper (also chile or chilli) (optional) |
| 1 tsp | Cumin |
| 1 tsp | Coriander, ground |
| 1 tsp | Black pepper |
| 2 tbsp | Coconut, shredded, unsweetened |
| 2 tbsp | Chickpea flour (can use rice flour) |
| 1 pinch | Salt |
1. Prepare quinoa as per package instructions. Fluff the quinoa with fork and set aside to cool completely.
2. Place the peas, mint leaves, cilantro leaves, green chilli, ginger, chili pepper, cumin, coriander, black pepper, shredded coconut, chickpea flour with half amount of cooked quinoa in food processor. Pulverize to a coarse mixture. Add this mixture to the remaining quinoa, mix well.
3. Roll the mixture in round balls between your palms (~20 balls). The balls should not fall apart. You can add some more chickpea flour/rice flour if the mixture is too sticky. Put the balls in the fridge for 10 minutes.
4. Preheat the oven to 350 °F. Line quinoa balls on a baking sheet with parchment paper and bake for 15-20 minutes until golden brown. Alternatively, you can cook the balls in pan with a little olive oil until golden brown.
5. Serve with homemade tomato ketchup and a hot cup of tea.
| Grain | 0.8 |
| Meat Alternative | 0.3 |
| Vegetables | 0.4 |
