Tuesday, March 15, 2011

Quinoa Veggie 'Meatballs' & Ina's Herbed Ricotta Bruschettas

It's recipes like this that make me wonder why I didn't become a vegetarian years ago.

A few weeks ago, Katie from The Small Boston Kitchen posted her recipe for Quinoa Veggie "Meatballs" - and I immediately knew I had to make them in my own kitchen. The only things I changed in Katie's original recipe is that I used chopped slivered almonds instead of pine nuts (at Trader Joe's, the almonds were under $3, while the pine nuts were just over $7). I also cooked the quinoa in veggie stock, added 1 tsp. minced garlic to the recipe, and used frozen spinach, since frozen will last longer in my house without going bad.


The end result: completely and utterly delicious and satisfying. These "meatballs" were wonderfully crispy, chocked full of great texture - and nutrition! - and incredibly flavorful. Meat eaters: I promise you won't miss the meat in this dish. 

On the side of my "meatballs," I had some whole wheat penne (all topped with garlic marinara sauce), and I also made some of Ina Garten's Herbed Ricotta Bruschettas, out of her most recent cookbook, How Easy is That? The only things I changed in Garten's recipe was that I omitted the scallions and garlic, just to save a little extra money. I also cut the original recipe in half, and used dried herbs I already had in my kitchen, versus fresh. 


Herbed Ricotta Bruschettas (revised)
Yields: 2-3 servings
-1 cup ricotta
-1 tbsp. dried dill
-1/2 tbsp. dried chives
-Salt and black pepper, to taste
-4-5 thick slices round sourdough bread
Olive oil

Directions:
1.) Combine the ricotta, dill, chives, salt and pepper in a medium-sized bowl. Set aside.
2.) Brush the bread with olive oil and "grill" on each size for 1 1/2-2 minutes in a frying pan (until lightly browned on each side). 
3.) Remove bread from the pan and sprinkle with a little more salt and pepper. Spread a generous amount of the ricotta mixture on each slice.
4.) Serve 2 warm slices per person. 


This was one satisfying meal, but it was also surprisingly light. Garten's ricotta mixture was also a fantastic complement to the crusty sourdough bread, and dipped in the marinara sauce? Forget it. Thank god for leftovers. 


What blogger recipes have inspired dinner in your house recently?

12 comments:

  1. I want to make Katie's Quinoa balls too but I haven't had a chance yet. Yours look like they came out great and that ricotta is a great side. I just had "egg meatballs" at City Table and it was a very un-nutritious version of a vegetarian meatball. Tasty, but just egg and breading!

    ReplyDelete
  2. yum! Ive never cooked with quinoa and I want to!

    ReplyDelete
  3. Last night I made Emily's (A Cambridge Story)chickpea burgers with garlic naan and yogurt sauce. SO good and it is also vegetarian, just saying!

    ReplyDelete
  4. LOVE the idea of quinoa spinach "meat"balls. I'm a total quinoa fiend -- actually had some breakfast -- so I will be adding this to the to-make recipe list.

    ReplyDelete
  5. I'm definitely not a vegetarian, but I do love meals like this! Quinoa veggie meatballs are a FABULOUS idea! I'm always up for some quinoa :)

    Sues

    ReplyDelete
  6. Thanks everyone! And Michelle, those chickpea burgers sound incredible. Looking forward to making those soon!

    ReplyDelete
  7. I saw these on Katie's blog and earmarked them to make, along with Emily's chickpea burgers. Rafe and I are trying to eat more vegetarian meals - this looks like another great option. I love the switch to frozen spinach - its something I always have on-hand.

    ReplyDelete
  8. So glad these came out well for you! I've made them a couple times since then...seems I can't get enough quinoa!

    ReplyDelete
  9. Fresh herbs add aroma to the dish to make it more appetizing.

    ReplyDelete
  10. Quinoa meatball is a satisfying dish to prepare.

    ReplyDelete
  11. Meat balls have been the only thing I’ve really wanted meat wise since I became a vegetarian, these definitely quenched that craving.

    ReplyDelete