SPQR’s Breadcrumb and Quinoa ‘Meatballs’
Serves 4 QUINOA PILAF
1½ tablespoons olive oil ½ onion, minced 1 cup quinoa 2 tablespoons white wine 2cups water or stock 1 teaspoon salt Optional add-ins: Fresh mint, basil, parsley, green onion, sun-dried tomato, toasted pine nuts, almonds or raisins
DIRECTIONS
In a large pot, sweat the onion in the olive oil. Place quinoa in a strainer and rinse. Add quinoa to the pot and toast slightly, a minute or two, then add the wine. Cook until liquid evaporates. Add water or stock to cover the quinoa. Bring to a simmer, cover pot and cook over low heat for 15to 20minutes. Remove pot from heat and let stand, covered, for 5 minutes. Set quinoa aside. You will use some of it for the “meatballs,” and the rest as a pilaf with the add-ins mixed in.
BREADCRUMB MEATBALLS
1cup fine dry breadcrumbs 1 teaspoon onion powder ½ teaspoon garlic powder ¼ cup wheat flour 1cup Parmesan, grated, plus more for garnish 2 eggs 1 tablespoon milk 2/3 cup water 1/8 teaspoon white pepper ½ teaspoon salt 1 teaspoon olive oil, for the meatballs Cooked quinoa from pilaf recipe, as needed 6 fingerling potatoes, sliced into coins 2 tablespoons olive oil, for the potatoes 3cups of your favorite tomato-based pasta sauce 1 bunch of Tuscan kale (cavalo nero), stemmed and chopped Fresh basil, parsley, chervil or other herbs, as desired
DIRECTIONS
Heat oven to 375degrees. Line two baking sheets with foil; spray foil with cooking spray. In a large bowl, combine the first 11ingredients — breadcrumbs, onion and garlic powder, flour, Parmesan, eggs, milk, water, salt, pepper and olive oil — and mix well. Add cooked quinoa as desired, for added protein. Scoop mixture into small round balls. Place on one prepared baking sheet and bake until golden, 20 to 25 minutes. Toss potatoes with olive oil, salt and pepper and place on second baking sheet. Bake for 20 to 30 minutes, until tender. In a deep-sided skillet set over medium heat, simmer the pasta sauce. When meatballs are done, add them to the sauce and let them braise for 10to 15minutes. In the final minutes, gently stir in the chopped kale. To serve: Toss the remaining quinoa with any add-ins you’d like. Divide the quinoa pilaf between 4serving bowls. Top with “meatballs” and sauce. Garnish with roasted potato slices, fresh herbs and more grated Parmesan.