By Katja Kromann

Fresh herb lentil quinoa balls in tomato sauce, potato torte and asparagus side - gluten and dairy free

Fresh herb lentil quinoa balls in tomato sauce, potato torte and asparagus side - gluten and dairy free
Better Homes And Gardens Photo shoot bath room 8

A week ago today, I had Better Homes and Gardens at my house to shoot our powder room tuned full bath. I documented the whole day here.

Better Homes And Gardens Photo shoot bath room 7

For lunch I served some home made recipes. We had fresh herb, quinoa, lentil balls in a tomato sauce with garlic potato torte and a side of flash cooked asparagus in a balsamic vinaigrette with sun dried tomatoes, plum tomatoes and pine nuts. This is a gluten free, non-dairy meal.

The quinoa balls received high praise and here is the recipe on how I made them.

Fresh herb quinoa lentil balls tomato sauce potato torte asparagus side 1

1 cup of quinoa - I use the pre-rinsed kind
1/2 of a packet of steamed lentils from Trader Joes (or about 1 1/2 cup of cooked lentils)
Fresh oregano and thyme, rinsed, de-stemmed, chopped.
1/2 onion - chopped
3 cloves of garlic, minced
1 cup of oat flour (to keep this dish gluten free)
About 24 dried Juniper berries
2 eggs
1 carrot finely grated (not pictured)
2 tsp salt
1 tsp pepper
1/2 tsp chili powder
2 tbsp dried basil.
1/4 cup olive oil.


Fresh herb quinoa lentil balls tomato sauce potato torte asparagus side 1

First, I cooked 1 cup of quinoa in two cups of water. No spices.

Fresh herb quinoa lentil balls tomato sauce potato torte asparagus side 1

Then I blended the lentils into a soup.

Fresh herb quinoa lentil balls tomato sauce potato torte asparagus side 1

I chopped the juniper berries very finely. They are a bit woody, so it needs to be very fine.

Fresh herb quinoa lentil balls tomato sauce potato torte asparagus side 1

I chopped the herbs - about two heaping tablespoon fulls of each chopped herb. Then I added half an onion, chopped and three cloves of minced garlic as well as the Juniper berries.

Fresh herb quinoa lentil balls tomato sauce potato torte asparagus side 1

Next I added the cooked quinoa, lentils, oat flour and two eggs.

Fresh herb quinoa lentil balls tomato sauce potato torte asparagus side 1

And all the rest of the spices.

Fresh herb quinoa lentil balls tomato sauce potato torte asparagus side 1

Remember to add some oil. And the grated carrot (not pictured). I think the added carrot will make them even better. I added the tomato sauce because I thought they were just a tad on the dry side without it. With the tomato sauce you couldn't tell at all, but I want to be able to use these quinoa balls with other things and no sauce, so the added carrot will do that for me.

Fresh herb quinoa lentil balls tomato sauce potato torte asparagus side 1

I mixed it all up, then thought the texture was a bit too coarse, so I put half the mixture in the blender and blended it again, then returned it to the bowl and was much happier.

Fresh herb quinoa lentil balls tomato sauce potato torte asparagus side 1

With a table spoon I made 1 1/2 inch balls. This portion made 44. Then I cooked them in the oven at 400F (200C) for 20 minutes.

Before serving them, I give them a quick fry in some olive oil to get that crunchy outside and some color.

Fresh herb quinoa lentil balls tomato sauce potato torte asparagus side 1

They are great as a snack like this. B loves to eat these if he can dip them in a bit of ketchup ;)

This recipe is the meatless, gluten and dairy free version of these meatballs.

Or you can serve them for lunch or dinner in a tomato sauce like I did here:

quinoa lentil balls 1

I made the tomato sauce with my favorite chunky tomatoes by Pomi. You can get them everywhere now. Albertson's, Sprouts etc. I added a few tablespoons of onion, dried oregano and basil, salt and pepper. Then just before serving I gently folded the quinoa balls into the sauce and garnished with fresh oregano leaves.

Garlic potato torte

For the potato torte I peeled and sliced 5 baking potatoes, then cooked them for about 10 minutes. That way I could make them the day before without the potatoes turning red-ish, the potatoes don't soak as much oil and the whole dish just comes out tasting better. Not raw crunch ;) I mixed the cooked potato slices with olive oil, a little bit of chopped onion - about 2 tbsp full, three cloves of garlic, minced and salt and pepper. On the day of the lunch I cooked the potatoes for 50 minutes at 375 F. I sprinkled them with a bit of dried Tarragon before serving.

asparagus tomato pine nut side

I made this balsamic vinaigrette, but I used raw honey instead of the bear honey I have used until now after reading that a lot of the "honey" you buy is really just sugar and not much honey, so I bought a local 100% raw honey. It's great for the immune system too.

I got some thin asparagus spears from Sprouts and flash cooked them in boiling water for about two minutes. Then I drizzled the balsamic vinaigrette over top and garnished with chopped sun-dried tomatoes (the kind in oil), I sliced some plumb tomatoes thinly and then sprinkled pine nuts on top.

Better Homes And Gardens Photo shoot bath room 8

Here is how I timed everything

The way I was able to serve this on a day that was otherwise very busy was all in the prep ahead. I knew that my BHG shoot was on a Monday, so on Thursday, the week before I made the quinoa balls. We had them that night for dinner and I froze the rest.

On Sunday, the day before, I cooked the potatoes and prepared the torte so it just had to go in the oven. I rinsed the asparagus and made the balsamic vinaigrette. I also prepared the tomato sauce and put everything in the fridge. I transferred a portion of the quinoa balls to the fridge for thawing.

Then I got out plates, silver ware and glasses and put napkins in my felt flower napkin rings. I put them in a stack on my dining table.

On Monday, about an hour before lunch I put the potatoes in the oven, the pot of tomato sauce on the stove. Then I chopped the sun dried tomatoes and the plumb tomatoes and rinsed and picked the oregano leaves off the stems. About 15 minutes before we ate, I put all the quinoa balls on a pan with some olive oil and fried them up. Two minutes before we ate, I dumped the asparagus into some boiling water.

Then, while Laura, Edmund and Cris set the table outside with the plates I had prepared, I had B make us a jug of water and a jug of Lingonberry while I quickly tossed the quinoa balls with the tomato sauce and plated it with the Oregano. On another plate I arranged the asparagus with the vinaigrette, tomatoes and pine nuts. And voila - lunch was served in no time.

Before we sat down, I turned on the ice cream maker with the coconut ice cream we had for dessert. More on that in a later post :)


Some blog posts contain affiliate links to products I use. More information
This article: Fresh herb lentil quinoa balls in tomato sauce, potato torte and asparagus side - gluten and dairy free first appeared on http://ahomefordesign.com.
Share

Katja Kromann
About Katja Kromann

I am a Danish American decorating life in Seattle. I love all things design and DIY.

I can’t think of anything more fun than coming up with project, making it, photographing it and sharing it with you on my websites.

I am a Graphic Artist and home maker by day.

AHomeForDesign.com AHomeForFood.com AHomeForCrafts.com
You might also be interested in these posts
Categories
Fresh herb lentil quinoa balls in tomato sauce, potato torte and asparagus side - gluten and dairy free is posted in the category Dinner


Instagram


Search





We have been featured here


















Full list here
Search





We have been featured here


















Full list here

Visit the other sites too
Privacy Disclaimer Contact