Quinoa Albondigas

Quinoa Albondigas are a delightful vegetarian twist on the traditional Spanish meatballs, commonly known as albondigas. In this recipe, we replace the meat with nutty and hearty quinoa to create a flavorful and textured base for the meatballs. The quinoa is combined with cheese, egg, and flavorful spices, shaped into balls, and baked to a crisp perfection in the oven. To complement the meatballs, we prepare a saffron-infused tomato sauce with almonds, garlic, and herbs, giving it a rich and enticing taste. This vegetarian version of albondigas is not only delicious but also nutritious, making it a perfect choice for a satisfying meal.

SERVES 4

INGREDIENTS:

MEATBALLS:

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• 4 garlic cloves, minced
• ½ teaspoon paprika
• 1¾ 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

INSTRUCTIONS:

MEATBALLS:

1. Heat 1 tablespoon oil in a large saucepan over medium heat until shimmering. Add chopped onion and cook until softened (about 5 minutes).
2. Stir in minced garlic and paprika and cook until fragrant (about 30 seconds).
3. Add water, quinoa, and salt to the saucepan and bring it to a simmer. Cover, reduce the heat to low, and gently simmer until the quinoa is tender (approximately 16 to 18 minutes).
4. Remove the saucepan from heat and let the quinoa sit, covered, until the liquid is fully absorbed (about 10 minutes). Spread the cooked quinoa onto a rimmed baking sheet and let it cool for about 15 minutes.
5. Line a separate rimmed baking sheet with parchment paper and spray it with vegetable oil spray. In a large bowl, mix the cooled quinoa, Monterey Jack cheese, Manchego or Parmesan cheese, egg and yolk, minced parsley, and grated lemon zest until thoroughly combined.
6. Portion and shape the quinoa mixture into twenty-four ¾-inch balls and place them on the prepared baking sheet. Refrigerate the meatballs, uncovered, until chilled and firm (about 30 minutes).
7. Adjust the oven rack to the middle position and preheat the oven to 400 degrees. Gently brush the meatballs with the remaining 1 tablespoon of olive oil and bake them until they are browned and slightly crisp (about 20 minutes).

SAUCE:

1. Meanwhile, heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add chopped onion and tomato paste and cook until the onion is softened and lightly browned (about 5 to 7 minutes).
2. Stir in the chopped tomatoes and cook for 1 minute.
3. Add vegetable broth and dry white wine to the skillet, cover, and cook until the flavors meld (approximately 8 to 10 minutes).
4. Mash parsley, chopped almonds, minced garlic, crumbled saffron threads, paprika, ¼ teaspoon salt, and ⅛ teaspoon pepper together in a bowl, then stir the mixture into the sauce.
5. Continue to simmer the sauce until it slightly thickens (about 2 minutes). Season the sauce with salt and pepper to taste.
6. Transfer the baked meatballs to a platter, pour the sauce over them, and serve.

Enjoy these delicious and flavorful Quinoa Albondigas with the saffron-infused tomato sauce for a delightful vegetarian meal that captures the essence of traditional Spanish albondigas. These meatballs are perfect for sharing with family and friends or as an impressive addition to tapas-style gatherings. Bon appétit!