Name: Cheesy Quinoa Quenelles with Mango Aioli recipe by Priyanka Sachar at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5
Ingredients: For Mango Aioli - half a pureed ripe mango (roughly 4 tbsp); 2 tablespoons fresh lime juice; 1 tbsp fresh lemon rind; 2 tbsp Mayonnaise; Some chopped red paprika (or any other chilly); 1 tablespoon minced garlic; 1/2 teaspoon salt; For Cheesy Quinoa Quenelles - 2/3 cup quinoa, rinsed, drained (I used the red quinoa); 1/4 cup flour (maida); 1/4 cup crumbled or grated Mozzarella (or any other cheese); 3/4 teaspoons salt; Freshly ground black pepper; 1 chopped onion; 1/4 cup coriander or mint (or whichever leafy herb you prefer); 1 large egg; Vegetable oil (for frying)

Ingredients Serving: 5

For Mango Aioli - half a pureed ripe mango (roughly 4 tbsp)
2 tablespoons fresh lime juice
1 tbsp fresh lemon rind
2 tbsp Mayonnaise
Some chopped red paprika (or any other chilly)
1 tablespoon minced garlic
1/2 teaspoon salt
For Cheesy Quinoa Quenelles - 2/3 cup quinoa, rinsed, drained (I used the red quinoa)
1/4 cup flour (maida)
1/4 cup crumbled or grated Mozzarella (or any other cheese)
3/4 teaspoons salt
Freshly ground black pepper
1 chopped onion
1/4 cup coriander or mint (or whichever leafy herb you prefer)
1 large egg
Vegetable oil (for frying)

Instructions

Mango Aioli Blend mango puree, garlic, paprika, salt, lime juice and lemon rind in a mixer. Whisk in mayonnaise. Adjust salt/chilly if required. Cover and chill. (You can make this a day in advance)
Cheesy Quinoa Quenelles 1. Heat a pan. Add quinoa, toast it, stirring constantly for about 5 minutes. (White quinoa will become golden)
2. Add 1 1/3 cups water to quinoa and boil it. After boiling, let it simmer on low heat till it is cooked and till quinoa has absorbed all the water. (~12 minutes)
3. Remove from heat and keep covered for 15 minutes. Uncover and cool. Transfer to a large bowl (in which you will make quinoa dough).
4. Add flour, onions, coriander or mint, salt & pepper to quinoa and toss. Add cheese, mix well. Beat the egg separately and stir into this mix until a dough forms (mix gently to prevent quinoa from breaking so that it retains texture)
5. Heat oil in a pan.
6. Take 2 large table spoons. Scoop dough in one spoon, use the second spoon to scoop this dough out of first spoon, repeat process till a smooth oval shape (like a rugby ball) has formed. (Congratulations you just made a quenelle!)
7. Fry these quenelles in oil, turn occasionally and transfer to a plate with a napkin or paper towel.
8. Serve the cheesy Quinoa Quenelles warm with the Sweet & spicy Mango aioli.

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