capers – Wholefoodspace https://wholefoodspace.com Healthy vegan whole food recipes Mon, 26 May 2025 14:49:19 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://wholefoodspace.com/wp-content/uploads/Wholefoodspace-Logo-2-Standard-82a38f-150x150.png capers – Wholefoodspace https://wholefoodspace.com 32 32 Quinoa balls with lentils – pure pleasure https://wholefoodspace.com/en/quinoa-balls-with-lentils-pure-pleasure/ https://wholefoodspace.com/en/quinoa-balls-with-lentils-pure-pleasure/#respond Sun, 29 Oct 2023 17:10:26 +0000 http://wholefoodspace.com/?p=10901 These quinoa balls with lentils are quite a fine dish. They go with almost everything. Just some vegetables and sauce and you can feast on. For this very recipe, I made a super tasty caper sauce,. This one is absolutely perfect.

Quinoa balls with lentils

An absolute highlight are these delicious balls. In an even more delicious caper sauce. You just have to try it once. So many side dishes go well with it, so there’s always variety.

Quinoa balls with lentils
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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.
Course Side dish
Keyword capers, herbs, mustard, Onions, Quinoa, red lentils, Spices, yellow lenses
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 1 person

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.

Tip

My quinoa balls with lentils were refined with a delicious caper sauce with mustard. But it also tastes a leek sauce to it.

As a side dish is suitable mashed potatoes or rice.

Interesting to know

Quinoa is often used as a grain substitute. Red or yellow lentils have a shorter cooking time than other types of lentils. Quinoa and lentils harmonize well with each other.

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