Summary

Ingredients

• 300 g quinoa, uncooked
• 450 ml water
• 2 stalks celery
• 1 leek
• olive oil
• 250 g breadcrumbs
• 1 egg (s)
• basil
• 1 packet tomato (s), happened
• some water
• 1 small Glass olives, black, sliced
• 1 small Glass capers
• oregano
• salt and pepper
• Herbs
• hot peppers, fresh or dried, or hot pepper oil

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Instructions

1. Wash the quinoa well several times in water and bring to the boil in 1.5 times the amount of water. Simmer over moderate heat until water is absorbed (about 12 minutes). Let cool down.
2. In the meantime, sweat the leek and celery in olive oil for about 10 minutes. Let everything cool down.
3. For the tomato sauce, heat a little oil in the saucepan, add the pureed tomatoes and a little water and bring to the boil. Cook for about 30 minutes, until the water has evaporated and the sauce is thick. Do not add the olives and capers until the end of the cooking time and season with salt, pepper, herbs, a dash of olive oil and pepperoni or pepperoni oil as desired.
4. While the sauce is simmering, mix the quinoa and vegetables with breadcrumbs, egg and fresh herbs (optional) and form small balls (makes about 16-18 pieces). Tip: The balls can be shaped particularly well with moistened hands, they should be completely round and about the size of a golf ball.
5. Fry the balls in olive oil until browned all over. Serve with the sauce. A delicious pasta with fresh Parmesan or just a salad goes well with it.