Don't miss this delicious recipe for quinoa meatballs with Chorizo Riojano IGP! Because the ingredients that we are adding to our diet also combine wonderfully with the more traditional ones, take note!
PROCESSING TIME: 30 minutes plus resting time
DIFFICULTY: Easy
RATIONS: 4
INGREDIENTS:
100 g spicy Riojan chorizo sausage
150 g quinoa
1 onion
2 tablespoons flour
1 teaspoon parsley
2 cloves of garlic
Salt
Freshly ground black pepper
For the sauce:
4 tomatoes
1 onion
1 pinch of salt
ELABORATION:
1. Cut the chorizo into small cubes.
2. Fry the chopped onion and garlic in a pan with olive oil and salt.
3. Add the chorizo and fry for a few seconds.
4. Add the quinoa already washed and cooked according to the manufacturer's instructions, the parsley and salt and pepper. Remove.
5. Put in a bowl, add the flour and mix everything. Let stand for half an hour in the refrigerator to settle.
6. Make balls with the meatball dough and bake for about 20 minutes at 180C.
7. Optionally, you can prepare the tomato sauce in a homemade way, to do so, poach the onion and add the grated tomatoes. Add salt and a pinch of brown sugar, if necessary, to correct the acidity. Grind to obtain a more homogeneous sauce.
8. Dip the meatballs in the sauce and serve hot.
