RECIPE: QUINOA MEATLESS "MEATBALLS" WITH ZUCCHINI PASTA

This recipe pleasantly surprised my husband and I, because we never thought that it would have this level of flavor...so much that today he asked me if I could prepare it again! Sorry about the color of the photos, the light was terrible and I'm no expert in photoshop. This recipe was taken from an app called The Whole Pantry (recommended), and I made a few modifications. Run to the kitchen right now and prepare them because they are ultra delicious!

Here is the recipe:

Ingredients (Serves 4):

 "Meatballs"

90gr quinoa, rinsed
20gr parsley chopped
20gr basil chopped
125gr almonds, finelly chopped
1 tbsp arrowroot flour
Olive oil (do not add in the mix, it's for baking)
Salt and pepper to taste 

Pasta Sauce

20gr parsley chopped
20gr basil chopped
40gr sunflower seeds
60ml olive oil
1 clove garlic
1 lemon, juice

Zucchini Pasta

3 Zucchinis, washed

Cashew "Ricotta"

130gr raw cashew nuts
1 cup purified water
1/2 tsp sea salt
1 tbsp olive oil
1/2 tsp dried onion powder
Pepper to taste

Directions:

"Meatballs":

Step 1: Preheat oven to 390F

Step 2: Prepare the quinoa as you would rice. 2 cups of water per cup of quinoa.

Step 3: Add all ingredients to a food procesor and combine well.

Step 4: Roll our into 2tbs measure balls and place on lined baking dish.

Step 5: Drizzle with oil and bake for 25-30 minutes, turning twice to cook evenly.

Pasta Sauce:

Add all ingredients to a food procesor and blend until well combined.

Zucchini Pasta:

Step 1: Peel zucchini lengthways with a julienne peeler.

Step 2: I eat them raw (more like a salad) because the texture is better and it is more nutritious, but if you like it warm, lightly sauté in warm pan for 20 seconds.

Cashew "Ricotta":

Step 1: Place cashews in a bowl with salt and cover with water. Leave to sit a minimum of 2 hours, preferably overnight.

Step 2: After soaking, rinse the nuts and place in food processor with the remaining ingredients.

Step 3: Blend for 2-3 minutes until smooth.

Mix the sauce and pasta just before serving (I like doing it by hand), and add half a fresh tomato on top for every plate. The cashew ricotta is served on top of the "meatballs".

I hope you enjoy it, and would love to hear your thoughts if you prepare it!

With Love,
Romina