| 1. |
Line a baking sheet greased with olive oil, set aside.
Preheat oven to 350 F. |
| 2. |
In a bowl soak the quinoa in water, set aside. |
| 3. |
Heat oil, over medium heat, in a pan and gently sauté the onions and garlic until the onions become translucent, around 5 minutes. |
| 4. |
Using a fine-mesh sieve, drain and thoroughly rinse the quinoa, then cook quinoa according to package directions. |
| 5. |
Once quinoa is cooked, allow to cool for 5 minutes and stir in the cheese, basil, salt and pepper to taste. |
| 6. |
Add beaten egg (ensure quinoa has cooled completely before adding egg). |
| 7. |
Place mixture in fridge for about 15 minutes (this will allow you to form the meatless balls with ease). |
| 8. |
Remove mixture from fridge, form the quinoa mixture into golf size ball or oblong size balls (ensure they are all the same size for even cooking). Your hands will get sticky at this stage; Tip: place a bowl of water nearby and dampen hands while forming balls. If you’re finding it difficult to form, place mixture in the refrigerator for a further 10+ minutes. Note: make the quinoa the day or two before and store in the fridge until ready to make. |
