Quinoa is considered a superfood, having a rich content of vitamins, minerals and many nutrients that are beneficial for the health of the organism. It is easy to digest because it does not contain gluten and is low in calories. Instead, it has a high protein content, being recommended for those who follow a vegetarian or raw food diet.
As for zucchini, it is already known that it is the vegetable that can be combined with any other food. This is also low in calories but high in fiber and other nutrients. Grated zucchini goes perfectly with quinoa. The juice left by the pumpkin will hydrate the quinoa grains and the meatballs will be perfect in both taste and appearance.
Follow the list of ingredients and the method of preparation step by step below, so you can spoil your loved ones with such delicious and healthy dishes.
Baked Quinoa and Zucchini Meatballs – Ingredients
- 250 grams of quinoa
- 750 ml of water or vegetable soup
- 1 large pumpkin
- 1 large onion
- 1 carrot
- 1 bunch of green parsley, finely chopped
- finely chopped optional green dill
- 30 ml of olive oil
- Salt and pepper to taste.
Quinoa and Zucchini Meatballs Recipe – Method of preparation
It starts with the preparation of quinoa pearls, which need to be washed in different cold and drained waters. Put three times the amount of water or vegetable stock than the amount of quinoa in a pot. Also add some salt. Cook the quinoa over low heat for 15 minutes. After this time, cover the pot with a lid and let the quinoa cool and hydrate.
Wash the courgettes, grate them, put them in a colander and sprinkle them with salt. Leave it there to dehydrate. Clean the carrot and grate it too. Peel and finely chop the onion, peel and finely chop the garlic. When you have all these ingredients ready, you can turn the oven on to 180 degrees. See here how to prepare the Lentil meatballs recipe, with lentils and mushrooms.