150 g of Molino Quinoa Bianca
a medium boiled potato
a large slice of boiled pumpkin
a small leek
extra virgin olive oil
a handful of wholemeal oat flakes
a pinch of turmeric
a pinch of curry
salt and pepper
dill or coriander.
Boil the quinoa in abundant boiling water for about 15 minutes together with the chopped potato.
Sauté the pumpkin in a little oil with the sliced leek.
Add the spices (curry, turmeric, salt and pepper etc.) , put everything in a bowl, adding the well-drained quinoa and potato.
Mix everything well, taking care to mash the potato and the pumpkin. If the mixture is too soft, add breadcrumbs and oats.
Then form small meatballs with your hands, which you will pass in sesame seeds before laying on a pan lined with parchment paper.
Cook, sprinkling with a little oil, for about 15 minutes at 180 g, turning the meatballs once.
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