Quinoa balls with turmeric, radicchio and walnuts

  • POLPETTO DI QUINOA ALLA CURCUMA CON RADICCHIO E NOCI

INGREDIENTI

120 g of  quinoa grains Molino Rossetto
• 2 heads of chicory
• 80 g of peeled nuts
• 2 spoons of turmeric
• 1 cup of fioretto flour Molino Rossetto
• 2 spoons of marjoram
• olive oil
• salt
• pepper

PREPARAZIONE

Wash quinoa and then boil it in salted water until seeds are opened and soft. Once cooked drain quinoa, add turmeric and some pepper and mix all the ingredients. Wash chicory and drain it, cut it in pieces and put it in a glass with nuts, some salt and pepper. Blend and add some oil until you obtain a dense cream. Add cream to quinoa and mix everything. Form some balls with  your hands. Roll the balls on flour and crush them a bit (if the doough is too wet, let it rest for ½ hour at least or add a spoon of flour to the compound.). Drizzle an oven paper with some oil, distribute balls on the pan and put some oil. Put in the oven at 180°C for about 15-20 minutes, turn balls to make them golden. Once they’re cooked drain exceeding oil with oven paper and serve them hot.