Quinoa balls with lentils
Quinoa balls with lentils is an absolute hit. They are coated with a delicious caper sauce. Best enjoyed with mashed potatoes or other potato products.
Ingredients
- 150 g quinoa
- 250 g red or yellow lentils
- 1 shallot or onion
- 2 tbsp fresh parsley
- or 2 tablespoons dried parsley
- 1 tbsp mustard
- 3 - 4 tbsp potato flour
- 0,5 tsp cumin
- 1 pinch each of garlic powder and onion powder
- salt and pepper to taste
- water for boiling
Caper sauce
- 500 ml water
- 1 pinch of salt
- 1 shallot or onion
- 1 - 2 tsp tarragon fresh or dried
- 30 - 50 g capers
- 3 - 4 tsp mustard
- 2 - 3 tbsp flour type 630
- 1 squeeze of lemon juice optional
Instructions
- Simmer quinoa with 2 - 3 times the amount of water for 15 minutes. Then let it steep covered for another 5 minutes.
- Also simmer the lentils with 2-3 times the amount of water.
- Mix quinoa and lentils.
- Add the spices, parsley and the rest of the ingredients to the mixture and knead lightly. If the mass is too liquid, add a little potato flour.
- Bring the water to a boil in a saucepan.
- From the mass always cut small balls and round.
- Put them into the boiling liquid. Turn down the temperature and let them steep in it for about 10 - 15 minutes until they float to the top.
Caper sauce
- For the caper sauce, simmer the water withS alz, the shallot and the tarragon for 5 minutes. Then stir in the mustard and add the sieved capers.
- Mix the flour in a cup with a little cold water and add to the sauce. Then bring to the boil briefly and season with salt. Depending on the taste and thickness of the sauce, use more or less flour. If necessary, refine with lemon juice.