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Quinoa is a food plant and is considered a pseudocereal. It has a large amount of starch and it is produced mainly in the Andes of Bolivia, Peru, Argentina, Chile, Colombia and Ecuador, as well as in the United States.
The Quinoa is a very typical companion in Latin America, but this recipe is originally from Slovakia. In typical Slovak dishes one can also find some meat along with the sauce and the balls. But this time, we are going to cook it without meat. It is a perfect recipe for celiac children, since it does not contain gluten.
- 2 cups cooked quinoa
- ½ cup quinoa flakes or flour
- ¼ cup quinoa flour (or other type of flour)
- ¼ cup minced fresh parsley
- 2-4 tablespoons of water
- 2 large carrots
- 1 cup of pea
- ¼ small onion
- ½ small sweet potato
1. Cook the quinoa: wash it with plenty of water, put water, quinoa and salt in a pot. Cover the pot. After it starts to boil, lower the flame on the stove. Cook until all the water is absorbed.
2. To prepare the sauce: Cut the carrot and sweet potato into squares, chop the onion. In a pot put water (to cover the bottom). When it starts to boil, put the onion and "fry" a little. Add carrot, sweet potato and a little more water and cook until medium soft. Add the peas and cook until all the vegetables are soft. Take out some of the vegetables and blend the rest until you get a creamy consistency. If necessary, add a little water. Mix the cream with the vegetables that we keep without liquefying.
Note: If you are used to using salt, you may need to add a little salt to the balls.
3. To prepare the balls: In a pot, bring water to boil (there must be enough water, the balls must be well covered). In a cup mix the ingredients for the balls. Add the water little by little. Knead by hand until you get a compact and firm dough. Form balls of 3 cm in diameter. Stir a little and cook until they float in the water. Remove the cooked balls from the water with a strainer.
4. Serve and enjoy!
Recipe and image of Zuzana Pinilla
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