Hello Beautiful Beings,
A lot of the times my recipes come from what I feel like eating, looking what I have in the house and then throwing it together and hope for the best. This is one of those recipes. I really enjoy these Tuna Turmeric Quinoa Balls. You can eat them on their own or you can have them on top of some Zucchini Noodles or Pasta of your choice. I made these two ways, one batch I coked in a pan in a bit of olive oil and the other I baked, I prefer the Baked ones, but they do take longer, so if you are short on time the Pan fried ones are good too.
- 1/2 Cup Quinoa
- 1 Cup Water
- 1 Onion
- 3 Celery Stalks (Peel Back)
- Big Handful Uncooked Kale
- 1 tsp Olive Oil
- 2 Tbsp Full Cream Cheese
- 1 Can Tuna
- 1 tsp Garlic Powder
- 2 tsp Turmeric
- 1 tsp Dried Thyme
- 1/2 tsp Dried Basil
- 3 Egg Whites 1 Whole Egg
- 3 Tbsp Coconut Flour
- Himalayan Salt and Pepper
Preheat oven to 180 degrees Celsius. (Place Baking paper on a baking tray)
Place 1/2 cup Quinoa in pot with 1 Cup water, add in your Salt, Turmeric, Garlic Powder and dried Thyme, stir together. Bring to the boil, place lid on and turn down the heat until all the water has gone and Quinoa is cooked through. Once that is cooked mix through the Basil.
While Quinoa is Cooking finely chop Onions, Celery and Kale. Place Onions and celery with some Himalayan salt in pan with a Olive Oil Saute and then add in Kale, cook until Kale goes a brighter shade of green.
Place the Quinoa, Drained Tuna and Onion mix into a bowl, Add Cream Cheese and mix it all together so cream cheese is mixed in evenly, add in the egg whites and egg mix in to cover everything in bowl and add your Coconut Flour mix together well.
Roll in to same size balls and choose your cooking method.
For Pan: Put some Olive Oil in pan, place balls in and cook until golden brown, roll over and cook until cooked through.
For Oven: Place balls on Baking tray cook for 30-40 min until balls golden brown.
I sprinkled Paprika on afterwards and this just made it even better. But as I always say play around with your seasoning.
I hope you enjoy these.