DON’T HAVE A CLUE WHAT TO HAVE FOR DINNER, WANT SOMETHING A LITTLE DIFF?
here’s Donna twist on a family fave straight from her new Fresh + Light magazine
Loving this lighter twist on a classic… Donna Hay’s quinoa, chickpea and silverbeet balls in tomato sauce what-you-need:
400g can chickpeas (garbanzos), drained and rinsed
1 clove garlic, crushed
½ cup basil leaves, finely chopped, plus extra to serve
150g silverbeet (Swiss chard), stems removed, leaves finely shredded
1 cup cooked white quinoa+
½ cup (50g) LSA++
2 tablespoons wholemeal (whole-wheat) flour
½ cup (120g) fresh firm ricotta
finely grated parmesan, to serve
2 tablespoons extra virgin olive oil, plus extra to serve
1 brown onion, finely chopped
2 cloves garlic, crushed
3 cups (750ml) tomato puree (passata)
1½ cups (375ml) water what-you-do:
Place the chickpeas in a food processor and process until smooth. Transfer to a large bowl. Add the garlic, basil, silverbeet, quinoa, LSA, flour and egg. Stir well to combine. Add the ricotta and gently stir through.
Roll 2 tablespoons of the mixture into a ball and set aside. Repeat with the remaining mixture.
To make the tomato sauce, heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until softened. Add the tomato puree and water, cover with a lid and bring to the boil. Add the quinoa balls, cover with the lid and cook for 10 minutes, turning halfway.
Top with parmesan and extra basil leaves and drizzle with extra oil to serve.
+ 1/3 cup (100g) uncooked quinoa makes 1 cup cooked quinoa.
++ LSA is a mixture of ground linseeds, sunflower seeds and almonds. Find it in the health food aisle of the supermarket.
new issue out now
This recipe is from Donna’s latest FRESH + LIGHT issue – loving!
The fifth issue donna hay Fresh + Light will fill you with a zest for life this spring! From meat-free meatballs to feel-good fudge and power-packed breakfast bowls, it’s packed with more than 75 nourishing recipes to energise and satisfy you from the inside out.
The issue in on sale now online, in newsagents and supermarkets. You can also follow Donna on instagram here @donnahaymagazine
A HUGE thank you to Donna and her team for sharing this recipe with us. xxx
+ stay tuned, we have more recipes to share : )
+ CLICK HERE for more of Donna’s recipes on bellaMUMMA