Ronde quinoa - a tribute to millet year 🌹Ingredients : ❤️Papaya salad grated raw papaya 1 cup carrot 1/2 cup capsicum 1/2 cup Tomato 1/2 cup roasted and crushed peanuts 1 tablespoon honey 1 tablespoon veeba pizza pasta sauce 1 tablespoon veeba mayonnaise 1/2 tablespoon mint leaves 5 to 6 salt drizzles of oil ❤️Quinoa balls: garlic 5 to 6 pods 1 large onion salt pepper powder 2 teaspoons ghee 1 tablespoon boiled and mashed quinoa 1 cup mushrooms 1/2 cup bread crumbs 1/2 cup maida 1 tablespoon oil for frying
In a pan heat ghee, add garlic and onion. Fry them till they turn a little golden in colour. Then add chopped mushrooms, salt, and pepper powder and fry till the mushrooms leave water. Then add the boiled quinoa. Give the mixture a mix and let it cool. Meanwhile, make a slurry with maida, salt and water. Take the quinoa mixture and make small balls of the same. Dip the balls in the maida mixture and roll over the bread crumbs. Keep the balls in the freezer for 20 to 30 minutes. Take them out of the freezer and deep fry them in oil until they turn golden brown. To make the papaya salad first in a bowl mix Veeba mayonnaise, Veeba pizza pasta sauce, salt, honey, crushed mint leaves and oil. In a mixing bowl, add raw papaya, carrot, capsicum, tomato and add the salad dressing and give a good mixture. top it up with the roasted peanuts for the crunch. To plate this dish, on a serving plate, place the salad as a bed, on top of it keep the quinoa balls. To make the sauce, mix the Veeba mayonnaise and pizza pasta sauce and serve with it. Delicious Ronde Quinoa is ready to serve.
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