- 30 min
Rinse quinoa in cold water and drain. Add water and quinoa to a pan over high heat and bring it to a boil. Add salt and lower the heat to medium, cover and simmer for 11 minutes or until all the water has been absorbed. Remove from heat and let it rest to cool down.
Prepare the ingredients
Mince garlic. Rinse and drain chickpeas, then mash with a fork (use a food processor, if available). Peel and grate carrot. Cut zucchini in small cubes. Chop parsley.
Make quinoa balls
Once quinoa has cooled down, mix with the chickpeas in a bowl. Add salt and pepper, the garlic italian spice mix, the egg and the breadcrumbs. Make golf ball sized balls. Set aside on a plate.
Bring a pot of salted water to a boil and cook pasta for 10-12 minutes or until al dente. 5 minutes before the end of cooking time for pasta, add zucchini to pasta water. Drain and add some oil. Set aside.
Cook quinoa balls
Meanwhile, in a saucepan over medium heat, cook the quinoa balls in 1 tsp olive oil (double for 4 ppl.), flipping often, until golden — about 5-8 minutes. Add the garlic, tomato sauce, carrot and the Italian mix and continue to cook for about 5 minutes.
Add salt and pepper to taste. Serve the quinoa balls in the sauce, over the cooked pasta, Sprinkle parsley and parmesan cheese on top.