Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 100
Fat 6 g 9 %
Saturated 0,5 g
+ Trans 0 g
3 %
Polyunsaturated 2,5 g
Omega-3 0,4 g
Omega-6 2 g
 
Monounsaturated 0 g
Cholesterol 110 mg  
Sodium 770 mg 32 %
Carbohydrate 22 g 7 %
  Fibres 3 g 12 %
  Sugars 6 g
Protein 23 g
Vitamin A 10 %
Vitamin C 2 %
Calcium 15 %
Iron 15 %
* DV = daily value

Quinoa and squash veggie ball brochettes

Time required: 55 minutes
Yield : 22 veggie balls Prep Time: 30 minutes
Level : Easy Cook Time: 25 minutes
   

INGREDIENTS

  • 1 shallot, minced
  • 1 clove garlic, minced
  • 5 mL (1 tsp.) olive oil
  • 30 mL (2 tbsp.) ground flaxseed
  • 80 mL (⅓ cup) water
  • 375 mL (1½ cups) cooked quinoa
  • 250 mL (1 cup) chopped spinach
  • 250 mL (1 cup) grated butternut squash
  • 125 mL (½ cup) quick-cooking rolled oats
  • 60 mL (¼ cup) sundried tomatoes in oil, finely chopped
  • 60 mL (¼ cup) chopped fresh basil
  • 60 mL (¼ cup) chopped pine nuts
  • 45 mL (3 tbsp.) quinoa flour (or corn flour)
  • 30 mL (2 tbsp.) tahini
  • To taste, salt and pepper

PREPARATION

  1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. In a small skillet, sauté the shallot with the garlic in a little oil.
  3. Mix the ground flaxseed with 80 mL (⅓ cup) water and set aside for 5 minutes.
  4. Combine all ingredients including the shallot-garlic mixture and the flaxseed together in a large bowl and mix until mixture holds together.
  5. Hand shape mixture into compact balls. Place them on plates and place them in the freezer a few minutes before sliding them onto skewers.
  6. Transfer brochettes onto baking sheet and bake 20 minutes, turning them with a spatula at the midway point.
  7. Serve with homemade tomato sauce.