Quinoa Meatballs

Rinse the quinoa thoroughly under plenty of cold water using a fine-mesh strainer until the bitter water has completely drained, and let it sit to drain.

Place 2 cups of water and the washed quinoa into a deep pot. Turn the stove to medium heat and bring to a boil. After the water boils, cover the lid and cook on low heat for approximately 15 minutes until the quinoa has completely absorbed the water and softened. Remove the cooked quinoa from the stove and let it cool at room temperature.

Place a small dry pan on the stove and heat over medium heat. Add cumin and coriander seeds to the pan and sauté by stirring constantly for approximately 1-2 minutes until they become fragrant and their aroma deepens, then remove from the stove.

Peel the dry onions and garlic and finely dice them into very small cubes. Finely chop the green onions as well.

Transfer the cooked and cooled quinoa into a large mixing bowl. Add the chopped dry onions, garlic, and green onions on top.

Add the toasted spices, salt, black pepper, and olive oil to the ingredients in the mixing bowl.

Add breadcrumbs gradually and knead gently with your hands or a spatula until all the ingredients are well blended and reach a consistency that can be shaped.

Break off walnut-sized pieces from the prepared mixture and shape them into round or flat patties by squeezing them in your palms.

Drizzle the remaining olive oil into a wide pan and heat over medium heat. Arrange the shaped quinoa patties in the pan.

Fry both sides of the patties for an average of 3-4 minutes until the bottom turns golden yellow and becomes crispy. Transfer the cooked patties to a plate lined with paper towels to drain excess oil and serve hot.