olive oil, for frying
1 small red pepper, deseeded and finely chopped
2 tbsp pine nuts
grated zest and juice of 1 lemon
2 handfuls of dill, chopped
handful of mint, leaves chopped
100g feta, crumbled
4 tbsp light mayonnaise
1 cucumber, halved, deseeded and sliced
4 large handfuls of salad leaves
salt and freshly ground black pepper
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Feta and red pepper quinoa balls with lemon and dill aioli
These quinoa balls are the veggie, healthy alternative to a meatball.
Packed with feta, red pepper, mint and pine nuts, they are freshtasting
and give a hint of the Mediterranean.
Preheat the oven to 220ºC/ Fan 200ºC/Gas 7 and line a baking sheet with baking parchment. Cook the quinoa according to the packet instructions,
then drain well.
Heat a little oil in a frying pan and add the red pepper and pine nuts. Cook until the pepper has softened and the nuts are lightly golden.
Mix the cooked quinoa in a bowl with the lemon zest, 1 handful of the dill, the mint, fried pepper and nuts, the feta and egg. Season. Using your
hands, carefully shape the mixture into balls the size of a walnut (you’ll make about 30). Put them on the lined baking sheet and bake
for 15 minutes, or until the tops are golden and they have firmed up.
To make the dressing, whisk the lemon juice with the mayonnaise and the remaining dill and season. Toss half the dressing with the cucumber.
To serve, divide the salad and cucumber between 4 plates. Add the quinoa balls (be gentle, as they are quite delicate) and drizzle over the remaining lemon and dill aioli.