Quinoa Albondigas
By Sara MayerPublished on October 15, 2019
Time
2 hours, plus 30 minutes chilling
Yield
Serves 4
Ingredients
Meatballs
2 tablespoons extra-virgin olive oil 1 onion, chopped fine4 garlic cloves, minced½ teaspoon paprika 1 ¾ cups water 1 cup prewashed white quinoa 1 teaspoon salt 2 ounces Monterey Jack cheese, shredded (½ cup)1 ounce Manchego or Parmesan cheese, grated (½ cup)1 large egg plus 1 large yolk, lightly beaten3 tablespoons minced fresh parsley 1 teaspoon grated lemon zestSauce
2 tablespoons extra-virgin olive oil 1 onion, chopped fine1 tablespoon tomato paste 2 tomatoes, cored, seeded, and chopped1 cup vegetable broth ½ cup dry white wine 2 tablespoons minced fresh parsley 2 tablespoons finely chopped almonds 2 garlic cloves, minced¼ teaspoon saffron threads, crumbled¼ teaspoon paprika Salt and pepperBefore You Begin
We like the convenience of prewashed quinoa; rinsing removes the quinoa's bitter protective coating (called saponin). If you buy unwashed quinoa (or if you are unsure whether it's washed), rinse it before cooking.
Instructions
- Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and paprika and cook until fragrant, about 30 seconds. Stir in water, quinoa, and salt and bring to simmer. Cover, reduce heat to low, and simmer gently until quinoa is tender, 16 to 18 minutes.
- Remove pot from heat and let quinoa sit, covered, until liquid is fully absorbed, about 10 minutes. Spread quinoa onto rimmed baking sheet and let cool, about 15 minutes.
- Line separate rimmed baking sheet with parchment paper and spray with vegetable oil spray. Mix cooled quinoa, Monterey Jack, Manchego, egg and yolk, parsley, and lemon zest together in large bowl until thoroughly combined. Portion and shape mixture into twenty-four ¾-inch balls and place on prepared baking sheet. Refrigerate balls, uncovered, until chilled and firm, about 30 minutes.
- Adjust oven rack to middle position and heat oven to 400 degrees. Gently brush balls with remaining 1 tablespoon oil and bake until browned and slightly crisp, about 20 minutes.
- Meanwhile, heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and tomato paste and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in tomatoes and cook for 1 minute. Stir in broth and wine, cover, and cook until flavors meld, 8 to 10 minutes.
- Mash parsley, almonds, garlic, saffron, paprika, ¼ teaspoon salt, and ⅛ teaspoon pepper together in bowl, then stir into sauce. Continue to simmer sauce until slightly thickened, about 2 minutes. Season with salt and pepper to taste. Transfer meatballs to platter, pour sauce over top, and serve.
for the meatballs
for the sauce
Time
2 hours, plus 30 minutes chillingYield
Serves 4Ingredients
Meatballs
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
4 garlic cloves, minced
½ teaspoon paprika
1 ¾ cups water
1 cup prewashed white quinoa
1 teaspoon salt
2 ounces Monterey Jack cheese, shredded (½ cup)
1 ounce Manchego or Parmesan cheese, grated (½ cup)
1 large egg plus 1 large yolk, lightly beaten
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Sauce
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
1 tablespoon tomato paste
2 tomatoes, cored, seeded, and chopped
1 cup vegetable broth
½ cup dry white wine
2 tablespoons minced fresh parsley
2 tablespoons finely chopped almonds
2 garlic cloves, minced
¼ teaspoon saffron threads, crumbled
¼ teaspoon paprika
Salt and pepper
Ingredients
Meatballs
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
4 garlic cloves, minced
½ teaspoon paprika
1 ¾ cups water
1 cup prewashed white quinoa
1 teaspoon salt
2 ounces Monterey Jack cheese, shredded (½ cup)
1 ounce Manchego or Parmesan cheese, grated (½ cup)
1 large egg plus 1 large yolk, lightly beaten
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Sauce
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
1 tablespoon tomato paste
2 tomatoes, cored, seeded, and chopped
1 cup vegetable broth
½ cup dry white wine
2 tablespoons minced fresh parsley
2 tablespoons finely chopped almonds
2 garlic cloves, minced
¼ teaspoon saffron threads, crumbled
¼ teaspoon paprika
Salt and pepper
Ingredients
Meatballs
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
4 garlic cloves, minced
½ teaspoon paprika
1 ¾ cups water
1 cup prewashed white quinoa
1 teaspoon salt
2 ounces Monterey Jack cheese, shredded (½ cup)
1 ounce Manchego or Parmesan cheese, grated (½ cup)
1 large egg plus 1 large yolk, lightly beaten
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Sauce
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
1 tablespoon tomato paste
2 tomatoes, cored, seeded, and chopped
1 cup vegetable broth
½ cup dry white wine
2 tablespoons minced fresh parsley
2 tablespoons finely chopped almonds
2 garlic cloves, minced
¼ teaspoon saffron threads, crumbled
¼ teaspoon paprika
Salt and pepper
Why This Recipe Works
Albondigas are traditional Spanish meatballs frequently featured in tapas dishes. They are usually served in a flavorful saffron-infused tomato sauce. Our goal was to re-create this dish for the vegetarian table. For the base of our vegetarian meatballs, we decided that nutty, hearty quinoa would provide the best flavor and texture. We cooked it until it was slightly blown out so that the grains would be sticky and cohesive, then we added an egg, an extra yolk, and cheese to bind the quinoa together. Traditionally albondigas are browned in a pan, but we found that our delicate quinoa albondigas were best baked in the oven. A light coating of oil and 20 minutes in a 400-degree oven gave them a crisp, browned exterior. The Spanish often use a picada, a paste made from ground bread, almonds, and sometimes garlic and herbs, to flavor and thicken their sauces. We added saffron, parsley, paprika, and garlic along with the almonds to deepen its flavor.
Before You Begin
We like the convenience of prewashed quinoa; rinsing removes the quinoa's bitter protective coating (called saponin). If you buy unwashed quinoa (or if you are unsure whether it's washed), rinse it before cooking.
Instructions
- Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and paprika and cook until fragrant, about 30 seconds. Stir in water, quinoa, and salt and bring to simmer. Cover, reduce heat to low, and simmer gently until quinoa is tender, 16 to 18 minutes.
- Remove pot from heat and let quinoa sit, covered, until liquid is fully absorbed, about 10 minutes. Spread quinoa onto rimmed baking sheet and let cool, about 15 minutes.
- Line separate rimmed baking sheet with parchment paper and spray with vegetable oil spray. Mix cooled quinoa, Monterey Jack, Manchego, egg and yolk, parsley, and lemon zest together in large bowl until thoroughly combined. Portion and shape mixture into twenty-four ¾-inch balls and place on prepared baking sheet. Refrigerate balls, uncovered, until chilled and firm, about 30 minutes.
- Adjust oven rack to middle position and heat oven to 400 degrees. Gently brush balls with remaining 1 tablespoon oil and bake until browned and slightly crisp, about 20 minutes.
- Meanwhile, heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and tomato paste and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in tomatoes and cook for 1 minute. Stir in broth and wine, cover, and cook until flavors meld, 8 to 10 minutes.
- Mash parsley, almonds, garlic, saffron, paprika, ¼ teaspoon salt, and ⅛ teaspoon pepper together in bowl, then stir into sauce. Continue to simmer sauce until slightly thickened, about 2 minutes. Season with salt and pepper to taste. Transfer meatballs to platter, pour sauce over top, and serve.
for the meatballs
for the sauce
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