Edamame and quinoa balls with tomato sauce

Ingredients

For 1 serving

• Edamame200 g
• Quinoa20 g
• Chickpea flour20 g
• Parsley5 g
• Garlic0.5 clove
• Tomato passata150 g
• Dried oregano1 teaspoon
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy,

Method

1. Turn the oven on to 200 °C (fan) and line a baking tray with baking paper. Rinse the quinoa and cook it in boiling salted water together with the edamame for 10 minutes, until the quinoa is tender; drain everything very well and leave to cool slightly.
2. Blend the edamame with the garlic, parsley and salt until finely chopped; transfer to a bowl, add the quinoa and chickpea flour and knead until the mixture holds together. Shape 8 balls with wet hands.
3. Place the balls on the tray, brush with half the oil and bake at 200 °C for 18 minutes, turning halfway, until golden and firm.
4. Meanwhile heat the tomato passata in a small pan with the remaining oil, the oregano and a pinch of salt and simmer over low heat for 8–10 minutes, until thickened.
5. Serve the balls with the hot tomato sauce.