Arancini are traditional Italian croquettes made from using leftover risotto. But, in place of risotto, chef Matteo Silverman of Chalk Hill Cookery (north of the Napa Valley in California), uses leftover quinoa. He says that freshly cooked quinoa works well too.
Serves up to 6
extra-virgin olive oil
1 cup onion, diced small
3 cloves garlic, finely chopped
pinch of sea salt & freshly ground black pepper
1 tablespoon ground flaxseed
¼ cup water
2 ½ cups cooked quinoa at room temperate
½ cup cooked, small diced sweet potato
½ cup potato flakes
2 spring onions, thinly sliced
¼ cup chopped parsley
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon red chilli flakes
1. Heat 1 tablespoon of olive oil in a saute pan over medium heat. Add onion and cook approximately 5 minutes, stirring until the onion becomes translucent. Add garlic, salt, pepper and cook 3 more minutes until fragrant. Remove from heat and allow to cool for a few more minutes.
2. In a medium bowl, whisk together the flaxseed and water until frothy.
3. To the flax mixture, add the cooked quinoa, sweet potato, potato flakes, spring onions, parsley, salt, pepper and red chilli flakes. Mix together well. Fold in the onion-garlic mixture until combined. Cover the mixture and refrigerate for 15 minutes.
4. In a saute pan, heat 1/2 cup of olive oil over medium heat. Form the quinoa mixture into balls using about 2 tablespoons for each. Cook the quinoa balls in oil until golden brown on each side, about 2-3 minutes per side.
5. Remove from oil and drain on paper towels. Keep them warm in the oven or serve immediately with your favourite sauce or basil pesto.