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F co) Le MINUTES HOURS SWEET POTATO OUINOA BALLS CHEF MARIA KOUTSOGIANNIS | CALGARY, AB INGREDIENTS QUINOA BALLS 1 large 2 thbsp 4atsp 2tsp 2tsp 2tsp % cup 7 cup 2 1 7 cup 1tbsp 1 tbsp 2 tbsp %—1 cup 7 cup 1tbsp 1tbsp CRUMBLE 1 cup 2 tbsp sweet potato olive oil garlic powder onion powder salt black pepper CO-OP GOLD PURE Quinoa cold water eggs or 1:1 egg substitute, beaten small onion, finely diced rolled oats olive oil coconut oil, melted nutritional yeast vegan or regular cheddar, grated vegan or regular parmesan, grated fresh rosemary, finely chopped fresh thyme, finely chopped lemon, juice only walnuts (optionally toasted) fresh sage, finely chopped cooking spray . Roll each ball . Drizzle or spray balls with . Preheat oven to 400°F and line a baking tray with parchment paper. . Peel and cut sweet potato into large cubes. Spread it on prepared baking sheet in a single layer. . Drizzle olive oil, garlic powder, onion powder, salt and pepper over sweet potato cubes. Bake for 20-25 minutes, until golden and tender enough to mash. Cool slightly and transfer to a large bowl. . Meanwhile, put quinoa in a fine-mesh sieve and rinse thoroughly. Drain well. Put quinoa into a medium pot with cold water. Bring to a boil, cover, reduce heat, and let steam until tender, about 15-20 minutes. Remove lid and set aside. . Mash sweet potato, add beaten eggs and mix well. Add all remaining quinoa ball ingredients. Mix until blended. . Use a food processor to grind walnuts and sage to a crumb- like texture. Transfer mixture to a large shallow bowl or plate. . Use a medium-sized ice cream scoop or % cup measure to scoop and form mixture into 15 balls. Lay them on a parchment-lined or coconut oil-greased sheet pan. in walnut-sage mixture, pressing gently to adhere. Return each ball to the baking sheet. cooking spray of choice. Bake for 25-30 minutes until golden brown. Se 1
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