Quinoa balls with carrot greens
Fresh greens of a bunch of carrots (or spinach, nettles)
½ mug of quinoa
10-15 stems of chives (or 2-3 stems of green onions)
1 tablespoon basil and/or mint, chopped
1 tablespoon chopped dill
Ghee (or normal butter) and oil
Salt and pepper
2 tablespoons sesame
2 handfuls of dried fruit of your choice (I had raisins)
3 tablespoons raw hazelnuts
Soak and wash the carrots in a large volume of water to remove all traces of sand and soil. Dry and chop very finely. Also mince the chives and basil. Grate the carrot. Simmer the greens and the carrot in a little water and a dash of oil. Season with salt, pepper and a spoonful of ghee (or normal butter). Let cool.
Boil the quinoa in 2 times its volume of salted water. Let cool too.
Dry roast the hazelnuts in a saucepan, then discard the skin and crush them either finely or coarsely (as you prefer).
In a bowl, combine all of the above ingredients, draining the boiling water from the greens and quinoa, if necessary. Break 1 egg on top and mix with a spoon. You should obtain a thick and sticky batter which can easily be shaped in a ball. Arrange all quinoa balls on a large baking dish, covered with baking paper.
Bake in a preheated to 200°C oven for 30 to 40 minutes. They become slightly golden and crispy to the touch. Serve with a favorite salad, Bulgarian tarator soup or some yogurt sauce. These quinoa and carrot greens balls are delicious both hot and cold.