Indeed, time that you enjoy wasting is not wasted time.
SPAGHETTI WITH QUINOA BALLS
(slightly adapted from Honey What’s Cooking)
makes 3 generous portions
Quinoa Balls – make 16-18 balls
1/3 C uncooked Quinoa cooked with 2/3 C water
1 tbsp EVOO
1/2 tsp crushed red pepper
1/2 medium onion, chopped
2 cloves garlic, minced
1 tsp dried thyme
250 gr frozen mixed mushroom
3 tbsp your fave Marinara Sauce
salt to taste
1 egg, whisked
4 tbsp freshly grated Parmigiano Regiano
handful fresh basil, sliced about 2 tbsp
1/4 C bread crumbs
1 large jar of Marinara sauce
additional Parmigiano Regiano
spaghetti for 2
- Cook the quinoa. Once done, fluff with fork and set aside to cool down.
- Preheat oven to 175 C. Line a baking tray with parchment paper and spray with some cooking spray.
- In a pan, heat up the olive oil and add the red pepper & cook till fragrant. Add in the onions till half translucent before adding garlic & thyme. Cook 1-2 mins more. Add in the mushroom. Cook till mushrooms have turned soft and no longer wet.
- Carefully transfer to a mini food processor and blitz 4-5 times, leaving some still in bite size chunks. Transfer back to the pan, add the marinara sauce and season with salt & pepper.
- Transfer to a medium bowl to cool down.
- Add the quinoa, egg, Parmigiano Regiano, basil and bread crumbs. Mix well.
- Using a tablespoon or ice cream scoop, form into 16-18 balls. Bake for 20 mins, turn off the oven and let it rest for 5 mins. – I find baking with the fan function makes the balls uniformly baked in less time.
- Once baked, set aside to cool down.
- Start cooking your pasta.
- In the same pan used to cook the mushroom, heat up your marinara sauce. Add some basil, cheese and adjust the seasoning if you wish. Add in the quinoa balls, stir to let them coated by the sauce. Add some pasta water if the sauce is too thick. Cover and let it sit for few minutes while the pasta continues to cook.
- Drain the pasta and transfer into the pan. Toss well and plate immediately.