High in protein and fibre, quinoa is a tasty grain-like seed.Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber. It looks a bit like couscous and is as versatile as rice, but quinoa has a richer, nuttier flavor than either of them. Cooking quinoa is as easy as cooking rice, only faster.
- 1 pound ground meat
- 3/4 cup cooked quinoa
- 3 cloves garlic, minced
- 4 green onions, thinly sliced
- 1 large egg
- 1 tablespoon soy sauce
- 2 teaspoons oil
- 1 teaspoon cumin
- salt and ground black pepper, to taste
- sesame seeds, cashews for garnish
For the sauce:
- 1/4 cup light soy sauce
- 2 tablespoons apple vinegar
- 1 tablespoon freshly grated ginger
- 2 tablespoons brown sugar, packed
- 1 teaspoon oil
- 2 tablespoons pomagranadine syrup
- 1 teaspoon red pepper
- 2 teaspoons cornstarch +2 tablespoons water
- 1/4 cup water
Preheat oven to 400 degrees F. Lightly oil a baking dish. Thinly slice green onions. In a large bowl, combine ground meat, quinoa, garlic, onions, egg, soy sauce, oil, cumin, salt and pepper, to taste. Knead them. Roll the mixture into 2 inch meatballs.
Place meatballs onto the prepared baking dish and bake for 18-20 minutes, until meatballs are cooked through.
Whisk together soy sauce, vinegar, ginger, sugar, oil, red pepper and 1/2 cup water in a small saucepan over medium high heat.
In a small bowl, whisk together cornstarch and 2 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes. Place the meatballs in a deep serving dish, pour the sauce over, spread sesame seeds and cashews over and serve.