‘Tahini, Quinoa and Chia Balls’ – recipe for ‘Tahini Week’. Lots of you liked the Brown Rice Balls I had yesterday in a cafe, so I’ve made up a few up just now with the leftover quinoa I had in the fridge from last nights Dahl. I’ll bake them later and post the image, but for now – here’s what I did. So easy, and just ridiculously yummy. Oh yeah, and highly nutritious. (I cant seem to get this image upright. Sorry.)
This will make 6- 8 balls.
3 cups cooked local quinoa. I added 1 tbsp dulse flakes (seaweed) in the pot at the start (or organic brown rice)
2 tbsp tahini, hulled
2 tbsp chia seeds
2 tbsp sunflower seeds
2 tbsp black sesame seeds
1 tbsp spring onions, finely chopped
1 tsp brown rice vinegar (or any really)
1 tsp himalayan salt
For the back two balls – I added 1/3 cup each of grated purple carrot and zucchini. Sweet potato and diced mushroom works well also
Method – Mix it altogther and shape into whatever size balls you like, squeezing tightly. I’m going to leave them in the fridge until lunch time – to firm them up a bit more and also so they’ll be freshly out of the oven when I’m hungry again. When you’re ready for them – bake on a greased tray at 190oC for about 15 mins or until golden. #TahiniWeek #TahiniQuinoaandChiaBalls
