We peel the pumpkins and put them on the small grater. Sprinkle with salt (not too much) and let it sit for about 30 minutes.
We clean and wash the onion, garlic and dill well. Finely chop them and put them in a bowl.
Quinoa (about 50 g of uncooked quinoa seeds) wash it with cold water and put it on the fire in salted water (the ratio is 1 to 3), let it boil for 10 minutes and then cover it for another 10 minutes. We put it in a strainer and set it aside.
We squeeze the pumpkin in the hands of the water they left and we put it over the greens. Add the breadcrumbs and put boiled quinoa, lightly beaten eggs and spices on them. If you find it too soft, add more breadcrumbs. Homogenize well and form meatballs the size of an apricot. We flatten them a little and place them on a tray lined with baking paper and greased with butter.
Put the tray in the oven at 180 degrees on the grill function, leave them for 15 minutes then turn them over and leave for another 15 minutes.
Make the sauce by mixing the yogurt with the chopped garlic, salt, pepper and optionally paprika or turmeric (for color).
They are good hot, but also cold the next day.
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Pumpkin stuffed with quinoa
It's pumpkin season, they are so fragile and rich in nutrients and so many delicious recipes that can make them stand out. They are very rich in water, about 95% of their mass, but the pulp and especially the peel contain large amounts of vitamin B9, vitamin A, magnesium, phosphorus and potassium and dietary fiber.
Quinoa is a pseudo-cereal rich in essential nutrients and amino acids (so quality proteins) about which you can read more information in the article here.
- 2 medium zucchini
- 3 grated carrots
- 2 finely chopped onions
- 10 tablespoons quinoa
- 1 hand chopped parsley
- 1 hand chopped dill
- 300 ml of natural tomato juice
- 1 red
- Sare neiodata
Method of preparation:
In a bowl, mix all the ingredients keeping 200 ml of tomato juice for cooking and tomato for lids. Cut the zucchini in half and remove the core with a teaspoon. Put the composition in the pumpkin and "seal" the mouth of the pumpkin with a slice of tomato.
In a bowl, place the pumpkins on their feet, put enough water to cover them a little and let them boil over the right heat for 40 minutes. Halfway through the cooking process, add the remaining tomato juice and salt if necessary.
You can decorate them with green parsley.
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Quinoa is a pseudocereal with a high content of vitamins, minerals and essential fibers, which helps regulate the digestive system and will ensure optimal health, keep you fit and full of energy.
What the quinoa recipes will you find here? Here you will discover the recipe for mini burgers, zucchini stuffed with quinoa and lentils, you will find the secrets of delicious meatballs with this wonder ingredient, feta cheese and olives or meatballs with quinoa, sweet corn and greens. Last but not least, you will find out the secret of a quinoa tabouleh that will be so tasty that your friends will ask you for another portion.
The nutritional value of this food is indisputable and that is why I set out to present in this series of recipes some ideas that will help you include this food in the most tasty dishes and thus consume it daily.
Quinoa is one of the few plant foods that is considered a complete protein because it contains all nine essential amino acids. These are amino acids that the human body cannot produce and therefore we must ensure the need for its proper functioning in the foods we eat daily. A proper diet is the way that gives us protection against many digestive diseases and more,
This makes quinoa an excellent choice for vegetarian and vegetarian diets.
This pseudo-cereal provides a higher amount of antioxidants than all other common cereals. It is also recommended in the gluten-free diet, a diet that people suffering from gluten intolerance or celiac disease must strictly follow. The other products recommended for them, such as corn, rice or potato flour do not contain nearly as many nutrients as these dishes.
Vegetable meatballs and quinoa
I put in the chopper parsley, dill, garlic, chickpea flour, salt, pepper, paprika, cumin, chilli and mixed. Then I added onion and mixed until a paste was formed. This paste will replace the egg and bind our composition. .
Separately I mixed the zucchini, carrots, chopped pepper and quinoa, I added the previously prepared pasta, I tasted salt and I added breadcrumbs until I obtained a compact and easily moldable composition.
I formed the meatballs and baked them in a ceramic pan greased with a little coconut oil, or they can be baked in the oven at 200 ° C for about 20-30 minutes.
I served them with baked potatoes and a salad of vegetables!
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Chicken meatballs with zucchini simple recipe
Chicken meatballs with zucchini simple, cheap recipe. The tender and spicy chicken meatballs, with reddish and golden crust. They can be baked in the oven or fried in a pan. The grated zucchini in the composition make them juicy and soft, especially since the chicken is a lean meat that needs to be helped a bit.
For the first time I saw these chicken meatballs with zucchini Laura Laurentiu (retetecalamama.ro) in an article published in 2014. She herself was delighted with the recipe she had just improvised and the result was very nice. In general, people know about Moldovan parjoals (recipe here) which include in the composition grated potatoes, carrots. Not much has been said about meatballs with meat and zucchini. I'm not saying they weren't made until then, but they certainly weren't that popular.
I really like one too courgettes but also meatballs, especially pork, as their mother does.
I started from Laura Laurentiu's idea but I slightly modified the recipe along the way, in my style. I added some elements that lead her in Mediterranean area: a little garlic, parmesan, green basil, mint and a few slices of grated lemon peel. Very good and fragrant came out! Of course you can season them with your favorite spices (or that you are used to): thyme, cumin, etc.
Zucchini can be the classic ones but also zucchini. Know that zucchini are creamier, less watery.
I recently presented you a simple recipe for chicken meatballs & # 8211 you can find it here. Half fried in a pan, the rest baked in the oven. To see what it looks like and so on and so forth.
For these chicken meatballs I recommend using boned legs, not the chest which is too weak and dry. It would be good if you could grind your meat, not buy minced meat. From the ingredients below we obtained 26 chicken meatballs with zucchini. I also told you in the introduction that they are spongy because grated zucchini almost doubles the composition of meatballs.
Recipe of the day: Pumpkin meatballs with quinoa
Quinoa pumpkin meatballs from: pumpkin, salt, quinoa, parmesan, egg, dried thyme, garlic powder, pepper, olive oil.
Quinoa pumpkin meatballs
- 3 zucchini, grated
- 1 teaspoon salt
- Easca quinoa cup
- ½ cup of parmesan, grated
- 1 or
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Method of preparation:
Add the grated zucchini in a colander, sprinkle with salt and leave for 12 minutes. Then squeeze very well, repeat the process. Meanwhile, bring a cup of boiling water to a saucepan.
Add quinoa and reduce heat to low. Cover and cook until water is absorbed, about 6-9 minutes.
In a bowl, mix and combine the pumpkin, quinoa, parmesan, egg, thyme, garlic powder and black pepper. Format the meatballs. Heat the olive oil in a pan over medium heat.
Fry the meatballs for about 4-6 minutes on each side. Serve hot.
Nutritional values of quinoa
Vitamins, minerals and specific organic substances make quinoa one of the most popular cereals. Although it has a content of 64% of carbohydrates in the raw state, the percentages are also attenuated by cooking, prepared quinoa having 73% water, 21% carbohydrates, 4% protein, 2% fat and 120 calories per 100 g (based on the rich nutritional content quinoa preparations are especially recommended for people on a vegan diet). Below is the complete list of nutrients contained in quinoa:
- vitamin B9 (folic acid) - 11% of RDA (recommended daily dose)
- vitamin B6 - 9% of RDA
- vitamin B2 (riboflavin) - 9% of RDA
- vitamin B1 (thiamine) - 9% of RDA
- choline (a precursor of memory-enhancing lecithin) - 5% of RDA
- vitamin E - 4% of RDA
- vitamin B3 (niacin) - 3% of RDA
- manganese - 30% of RDA
- phosphorus - 22% of RDA
- magnesium - 18% of RDA
- zinc - 11% of RDA
- iron - 11% of RDA
- potassium - 4% of RDA
- calcium - 2% of RDA
- 25% of fats are monounsaturated and 8% are omega 3 fatty acids
In addition to these elements, quinoa also contains riboflavin with a role in reducing headaches.
Monday, April 24 Breakfast: Apple souffle with walnuts. I replaced the walnut with almonds. Lunch: Fish in papiote (here you can see how papiota makes step by step) with zucchini, sweet potato and herbs from Provence. Snack: Orange and plum. Dinner: semolina with milk and seeds. A more nutritious version of the classic semolina with milk. [& hellip] Read more & # 8230
About me (and blog)
I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.
I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.
I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.
I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.
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