Quinoa Boulettes with a Tomato Sauce

: Prepare the Vegetables

Wash and dry the vegetables before chopping (as required):
- Onion: peel and chop
- Tomato: chop
- Red Bell Pepper: chop into small dices
- Spring Onions: chop finely
- Garlic: peel and minced (save some for the sauce)
- Flat Leaf Parsley: chop finely (save some for the sauce).

: Prepare the Quinoa Balls

Soak the Quinoa in water for about 2 minutes, then rinse it under running cold water.
In a pot bring some water to a boil. For every 100g of Quinoa, you will need 250ml of water. Once the water starts boiling add salt, turn the heat to medium. Add quinoa and cover the pot. Let it cook for about 15 – 20 minutes.

In a bowl mix: Quinoa, Red Bell Pepper, Spring Onions, Parsley, Dried Thyme, Dried Oregano - (save some of the three herbs for the sauce), Garlic (save some for the sauce), Madras curry powder, All Purpose flour and the bread crumbs. Check and adjust the seasoning.
Roll out the quinoa balls. This is a delicate task, so nice and carefully please !

Heat some oil in a pan to about medium heat. Once it is hot enough, start frying the quinoa balls. This should take you about 10 – 15 minutes to let them cook all the way through.

: Make the Tomato Sauce, Plate and Serve

Combine the following in a mixing bowl:
Tomato, Onion, Garlic, dried Oregano, dried Thyme, Parsley, Tomato and Herb sauce provided, some extra virgin Olive oil and some seasoning.

Plate and Serve:
Serve the Quinoa Boulettes with warm Pita and Tomato sauce.