Corn & Quinoa Bites
- 75g sweet potato, peeled and diced
- 75g quinoa
- 1 tbsp extra virgin olive oil
- ½ small red onion (around 50g), finely diced
- 50g courgette, finely diced
- ½ small red chilli, finely diced (if desired)
- 1 clove garlic, peeled and crushed
- ½ tsp sweet smoked paprika
- 50g sweetcorn kernels
- 1 tbsp finely chopped fresh flat-leaf parsley
- 50g gram flour
- 6 ripe vine tomatoes, deseeded and chopped
- ½ small red onion, (around 50g), finely chopped
- ½ small red chilli, finely chopped (if desired)
- 1 small clove garlic, peeled and chopped
- 2 tbsp finely chopped fresh coriander
- Juice of ½ lime
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 1 peach, halved, stone removed, each half quartered to give 8 pieces
- ½ red pepper, trimmed and cut into 8 pieces
- ½ yellow pepper, trimmed and cut into 8 pieces
- 2 tbsp extra virgin olive oil
- Place the prepared sweet potato in the top of a steamer over boiling water. Cover and steam for 8-10 minutes, or until very soft, then remove from the heat. Mash in a bowl with a fork until very smooth. Set aside.
- Rinse the quinoa under cold running water until the water runs clear. Place the quinoa in a saucepan with 225ml water and bring to the boil. Reduce the heat to a gentle simmer, cover with a lid and simmer very gently for 15 minutes, or until almost all the water has been absorbed. Turn off the heat and leave to sit on the hob for 5 minutes, or until all the liquid has been absorbed and the quinoa is light and fluffy. Spread the cooked quinoa out onto a baking tray and leave to cool.
- Heat the oil in a frying pan, add the red onion, courgette, chilli and garlic and fry for 3-4 minutes, or until softened. Add the paprika and gently fry for a further 1 minute. Remove from the heat and stir in the sweetcorn and parsley.
- Tip the cooled quinoa and sweet potato into a bowl and mix together. Add the cooked vegetables and gram flour, and stir until very well mixed. Using lightly floured hands, as the mix may be a little sticky at this stage, divide the mixture into 16 evenly sized small balls. Place on a plate, cover and chill for 1-2 hours or until firm.
- Meanwhile, place 8 bamboo skewers in a roasting dish large enough to hold them flat, and pour over enough water to cover. Leave the skewers to soak while the quinoa balls are chilling to help prevent them burning under the grill.
- To make the salsa, combine the prepared tomatoes, red onion, red chilli, garlic, coriander, lime juice and olive oil, and season to taste. Mix well and set aside.
- Divide the chilled quinoa balls between the soaked skewers, alternating 4 balls per skewer with slices of red and yellow pepper and peach segments.
- Preheat the grill to medium, lowering the grill pan slightly to prevent burning. Line the grill pan with foil, arrange the skewers on the foil and cook for 5 minutes. Carefully turn over and cook for another 5 minutes. Brush the skewers lightly with the olive oil, cook for a further 2-3 minutes, turn over, repeat and cook for a further 2-3 minutes. Serve immediately with the tomato salsa.
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