Output : 25 to 30 units
Preparation time : 35 minutes
Cooking time : 25 minutes
Ingredients
- 375 ml (1 ½ cups) water
- 1 onion, chopped
- 2 garlic cloves, chopped
- 180 ml (¾ cup) GOGO QUINOA raw quinoa
- 250 ml (1 cup) chickpeas
- 45 ml (3 tbsp.) parmesan, grated
- 1 egg
- 30 ml (2 tbsp.) cornstarch
- 1 jalapeno pepper, chopped
- 1 red bell pepper, chopped
- ¼ bunch parsley, leaves removed, chopped
- 1 Paillot goat cheese, thinly sliced
- Q.S. olive oil
- salt and pepper to taste
Preparation
- In a saucepan over medium heat, add the water, onion, garlic and 125 ml (½ cup) quinoa. Save the remaining raw quinoa for a later step.
- Cover and cook for 15 minutes. Remove from heat and let cool.
- Using a food processor, grind the chickpeas and cooked quinoa. Add the Parmesan, egg and cornflour.
- Place in a bowl and add the jalapenos, red bell pepper, parsley and raw quinoa. Season and mix well. Chill for 15 minutes.
- Form the mixture into small balls. Lightly crush the dumplings to form small disks.
- In a hot frying pan over medium heat, brown the quinoa balls in a little olive oil, about 5 minutes on each side.
- Place a thin slice of paillot goat's cheese on top of each patty.
- Serve with a small green salad.
