Crispy Quinoa Balls
For when you’ve made many bad decisions
Prep time: 15 min | Cooking time: 20 min | Chilling time: optional 10 min | Total time: 35–40 min | Difficulty: 2/5
Sometimes you need comfort with a shred of dignity, and I can’t believe I’m relying on quinoa for this – it’s literally the saddest grain ever. But look what a makeover can do to even the most depressive ingredient! It’s bound with sharp cheddar, fried to an even gold, then dragged through cool yogurt–tahini–dill extravaganza. Crisp shell, soft middle, properly seasoned. Serve to friends or just yourself, depending on how public your regret is.
The full recipe — with chef’s tips, storage hacks, and swaps — is over on Substack.
Ingredients (makes about 18 bites)
Quinoa balls
Cooked quinoa 250 g / 1 ½ cups (cooled)
All-purpose flour 60 g / ½ cup
Garlic 2 cloves
Egg 1 large
Mature cheddar 100 g / 3.5 oz
Green onion 2
Sesame seeds 2 tbsp
Salt and black pepper to taste
Neutral oil (for frying, enough to cover 5 cm / 2 in of pan)
Sauce
Greek yogurt 150 g / 2/3 cup
Tahini 15 g / 1 tbsp
Lemon juice 15 ml / 1 tbsp
Dill 1 tbsp (plus extra to serve)
Salt to taste
Equipment
Large mixing bowl
Measuring cups & spoons
Microplane or fine grater (for garlic)
Chef’s knife & cutting board (for green onion/dill)
Small cookie scoop or tablespoon (portioning)
Heavy‑bottomed pot or deep skillet (frying)
Clip‑on or instant‑read thermometer
Spider/skimmer or slotted spoon
Paper towels + wire rack or tray
Tongs
Method
Prep the flavour bits. Grate the garlic and the cheddar. Slice the green onions thinly
Make the base. In a large bowl, combine cooked quinoa, flour, garlic, egg, cheddar, green onion, sesame seeds, salt, and black pepper. Stir until the mixture comes together and holds its shape. If it feels too wet, sprinkle in a little more flour
Shape. With damp hands, roll walnut-sized balls and place them on a tray. Chill for 10–15 minutes if you want them to fry neater (optional but helpful)
Fry. Heat oil in a heavy pot to 175–180°C / 347–355°F. Fry 3–5 balls at a time for 2–3 minutes, turning occasionally, until evenly golden. Drain on paper towels and season lightly with salt while still hot.
Make the sauce. In a bowl, whisk together the yogurt, tahini, lemon juice, dill (chopped or torn), and a pinch of salt until smooth.
Serve. Spread sauce onto a plate, pile quinoa balls on top, and finish with extra dill if you like.
Nutritional Value (per 6 balls + ~⅓ sauce)
532 kcal
22.8 g protein
39.7 g carbs
31.7 g fat
4.4 g fiber
If you liked this, the Substack version goes deeper — chef’s tips on frying, freezing, swaps, plating tricks, all the things that make this more than just quinoa and oil. It’s free to read, and if you subscribe, you’ll get new recipes in your inbox without lifting a finger (unlike shaping 18 tiny balls).