Moroccan Harissa and Sesame Quinoa Balls on Griddled Asparagus Salad with a Creamy Harissa Dressing

Ingredients:

For the Quinoa Balls:

  • 40g raw quinoa (please make sure your quinoa is from an ethical source)
  • 200ml low sodium vegetable stock (made up according to package instructions)
  • 1 dry egg replacer (e.g Ener-G or Orgran or other cornstarch without the added water)
  • 1/2 tbsp harissa paste
  • 1 small leek, finely chopped
  • 1 small carrot, finely chopped
  • 30g fresh coriander
  • 20g sesame seeds

For the Dressing:

  • 10g vegan mayonnaise (you could use soya yoghurt or ‘sour cream’)
  • 1/2 tsp harissa
  • 1tsp soy sauce

For the Salad:

  • 90g salad leaves
  • 200g asparagus
  • 100g cherry tomatoes

Directions:

  • For the quinoa balls, saute the leek and carrot in a little of the stock or cooking spray over a low-medium heat for about 5 minutes then add the quinoa and the remaining stock. Add the chopped coriander stalks.
  • Cook for about 20 minutes, adding a touch more water if it simmers dry, until the quinoa is soft and all the water is absorbed.
  • Leave to cool slightly and preheat the oven to 200′C/400′F. Stir in the harissa, egg replacer and chopped coriander leaves.
  • Shape a heaped tablespoon of the mixture into balls and coat in the sesame seeds, place on the lined tray and bake for 20 minutes until lightly golden.
  • Meanwhile mix together the dressing ingredients, taste and adjust to your liking.
  • Heat a griddle pan over a high heat and add the asparagus, cook, turning regularly until tender and charred in places.
  • Add the tomatoes to the griddle pan for a few minutes to blister the skin and warm them through.
  • Divide the salad leaves, tomatoes and asparagus onto serving plates then top with the quinoa balls and drizzle with the dressing.

Source: Bunny Kitchen

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