Mushroom & Blue Cheese Quinoa Balls

Serves 4
Total Time
30 Minutes
250g of mushrooms (any)
1 large onion, chopped
2 garlic cloves
250g of cooked quinoa
150g of gorgonzola (or another soft blue cheese)
1 small bunch parsley (25g)
50g of walnuts
50g of plain flour (or gluten free alternative)
2 red chicory, cut into wedges lengthways
150g of watercress
150g of rocket
2 handfuls of walnuts, roughly chopped
2 tbsp of red wine vinegar
2 tbsp of olive oil
1 tsp of honey
Step 1

Heat a tbsp olive oil in a large frying pan, then add the onions and cook until soft, about ten mins.

Step 2

Put the mushrooms into a food proccessor and whiz until finely chopped. Add these to the pan with the mushrooms and garlic and cook for ten mins. Season.

Step 3

Whizz the walnuts and parsley in the food processor, add the cooked mushroom mix and the blue cheese and whizz to combine well (you want the mix to be broken down enough to shape into balls easily). Check that the mix is well seasoned before shaping it into balls and rolling in flour.

Step 4

Heat a little oil in a frying pan. Add the balls and fry for five to six minutes until golden on all sides.

Step 5

Mix the salad, dress, and serve with the cooked quinoa balls.

Recipe courtesy of

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