Quinoa Balls with Puttanesca Sauce
I think every Puttanesca recipe likes to start out scandalizing the reader by explaining that Puttanesca comes from the Italian word for “harlot.” Horrors! What’s not to love about this sassy sauce that likes to shake her bacon into the wee hours of the night? Just because she’s hot, spicy, and voluptuous, doesn’t she need love too? Doesn’t she?!
Well, I’ve decided to be matchmaker for the day and set her up with a tasty quinoa ball. He’s got a strong, tanned, weathered exterior with a soft, sensitive middle. It’s a match made in Italian harbor-front heaven.
P.S.: Puttanesca sauce is such an awesome, easy, vegan sauce that if you don’t have the time to make the quinoa balls, this Puttanesca recipe can easily be paired with a pound of whole wheat pasta (two-timing harlot!) And although I’m quite fond of the saying “freshest is bestest,” if you don’t have good ripe tomatoes or the time to let the sauce cook down, substitue a 28 oz can of chopped tomatoes for the fresh. Mangia!
Serves: 4
Time: 1 hour
Quinoa Balls
1 cup uncooked quinoa
1 ¾ cup water
2 stalks celery, diced
1 leek, diced
2 cloves of garlic, minced
olive oil
1 cup seasoned breadcrumbs
1 egg or equiv of vegan egg substitute
fresh basil, oregano, etc (optional)
Cook the quinoa: Rinse the quinoa well in a couple of changes of water while bringing 1 ¾ cup water to a boil in a saucepan. Add the quinoa to the boiling water, turn the heat to low and cook until the water is absorbed, about 12 minutes. Let cool.
Meanwhile, sauté the leek, celery, and minced garlic in olive oil over medium heat until they are wilted, about 15 minutes.
Cool the veggies and quinoa by letting stand (or put them in the freezer to help them along!)
Once the quinoa and veggies are cool enough to handle, mix well with the breadcrumbs, egg (or vegan substitute) and fresh herbs. Shape into medium-small balls or patties (about 1.5 inches in diameter, should make 16 - 18) and fry or bake.
Fry method: Heat some olive oil in a skillet and fry the balls in single-layer batches over medium heat for about 5 minutes on each side, or until brown.
Oven: Preheat oven to 400 degrees. Coat a baking sheet WELL with olive oil (these things get sticky!) and cook 10-12 minutes on each side. Turn a few times to prevent from sticking.
Puttanesca Sauce
olive oil
6 cloves of garlic, minced
4 large, good & fresh tomatoes, chopped
1 1/2 cups of Kalamata olives (can get a mixed variety), sliced
3 Tbl capers
a few dashes of red pepper flakes
½ tsp dried basil (or equiv fresh)
½ tsp dried oregano
½ tsp salt
Non-veggie traditional addition: a few anchovies, minced
Add a few tablespoons of oil to a large saucepan or wok-type pan, heat to medium. Sauté the garlic for a few minutes (and anchovies too, if you’re using.) Add capers, olives and tomatoes and bring to a boil. Add the red pepper flakes, basil, oregano, salt.
The sauce will start out quite watery, but cook down until it reaches your desired thickness, about 30 minutes.
September 6th, 2006 11:06
This puttanesca is beyond yummy, especially for anyone who likes olives, capers and italian spices. Perfect for making a vegetarian spaghetti & meatballs…just put it over pasta! And, of course, it’s your perogative if this sexy sauce makes you want to recreate the scene from “The Lady & the Tramp.”
September 6th, 2006 16:51
Oh my - what a sexy combo. I love a good putanesca. And I’m always looking for new ways to recreate a classic meatball. Quinoa I can do. Now if just substitute the bread crumbs with gluten-free crumbs, we are there.
Ciao!
September 8th, 2006 15:39
Fabulous spicy writing, my girl. Drop us a line at the NC anytime. We welcome scandalous flavors…
September 28th, 2006 03:19
Wow! I can see you have put in quite some time into your blog. I like it.
December 6th, 2006 18:22
i love stealing vanessa’s sauce’s and putting them with not-so-vegetarian foods. the putanesca is really good. thank you for making my house stink with joy.
January 29th, 2007 10:02
this looks fantastic, great recipe!
February 14th, 2007 23:52
Baked the quinoa balls in the oven @ 500 F and they came out really crispy (just like being fried!). The sauce was easy and REALLY good. For Valentine’s Day, I served it over some spaghetti cooked in red wine (red pasta!) and ended with some beetroot brownies (also red)!. Bomber combination Vanessa - thank you.
February 15th, 2007 12:21
Ohmygosh, your Valentine is so lucky. Beetroot Brownies? Swoon!
I hope the meal filled you both with love and appreciation and that you both started chewing different ends of same piece of spaghetti to meet in the middle for a kiss.
Thanks for the comment - great to know about the baking.
Vanessa
October 4th, 2007 07:18
I know I’m late to the party but I just made this and it was absolutely delicious! Thanks for a great recipe.
March 29th, 2008 10:02
I am trying to make these gf and Passover-friendly. Can you think of a substitution for the breadcrumbs? More eggs? Almond meal? I’m thinking of serving these in a chicken or vegetable broth (instead of a matzo ball). Thanks!
March 29th, 2008 16:26
Thanks s-j, this is one of my favorites.
Hey M that sounds great-
I would try 3/4 cup almond flour instead of the breadcrumbs (or chickpea or rice flour if those work with your traditions.) You might want to try both 1) baking them THEN adding to the soup and 2) putting the uncooked balls directly into the simmering soup to see which texture you like best.
Good luck and great idea using quinoa for Passover. Would love to hear how it turns out!