Course Appetizer, Main Course
Cuisine Italian
Diet Gluten Free, Vegetarian
Keyword lentils, meatballs, quinoa, vegetarian
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
To cook the lentils, place 1 cup dried lentils in a medium lidded saucepan and cover with 2 inches water. Add a bay leaf and two garlic cloves (optional). Bring to a boil. Reduce heat to medium and simmer until tender, 15 minutes. Drain and rinse with cool water. Remove the aromatics, if using. To cook the quinoa, combine 1 cup dried quinoa in a medium lidded saucepan with 2 cups water. Bring to a boil, cover, reduce heat to low and cook for 17 minutes, until all the liquid is absorbed. Set aside to cool. Then fluff with a fork. If you don't have a food processor, you can simply grate the cheese and mince everything by hand.