Vegetarian Meatballs with Quinoa and Tomato Salad

Ingredients

• 1 cup quinoa (white, rinsed well)
• 2 cup water (or no-salt-added vegetable broth)
• 1 tbsp olive oil (optional, for toasting)
• 0.25 tsp garlic powder
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt (optional, for low-sodium version)
• 1 tbsp lemon juice (freshly squeezed)
• 2 tbsp parsley (fresh, finely chopped)

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers to remove the bitter saponin coating.
   • Drain very well.
2. 2

   Toast the quinoa (optional)

   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the rinsed and drained quinoa and toast for 1-2 minutes, stirring constantly, until it smells nutty and is slightly golden.
3. 3

   Cook the quinoa

   • Carefully pour the water into the saucepan. Add the garlic powder, black pepper, and salt.
   • Bring the mixture to a rolling boil over high heat.
   • Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.
4. 4

   Rest and fluff

   • After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This allows the quinoa to steam and finish cooking.
   • Remove the lid and gently fluff the grains with a fork.
5. 5

   Finish and serve

   • Stir in the fresh lemon juice and chopped parsley.
   • Serve warm as a side dish.

Ingredients

• 2 pcs tomatoes (large, ripe, chopped)
• 1 pcs cucumber (large, peeled and chopped)
• 0.25 pcs red onion (medium, thinly sliced)
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 0.25 cup fresh parsley (chopped)
• 2 tbsp fresh dill (chopped)
• 1 tsp dijon mustard
• 1 tsp maple syrup
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables

   • Chop the tomatoes and cucumber into bite-sized pieces.
   • Thinly slice the red onion.
   • Place all the prepared vegetables into a large salad bowl.
2. 2

   Make the vinaigrette

   • In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, dijon mustard, and maple syrup until well combined.
   • Stir in the chopped fresh parsley and dill.
   • Season the dressing with salt and freshly ground black pepper.
3. 3

   Combine and serve

   • Pour the vinaigrette over the vegetables in the salad bowl.
   • Gently toss everything together until the vegetables are evenly coated.
   • For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.