{"id":31561,"date":"2022-03-24T13:56:14","date_gmt":"2022-03-24T13:56:14","guid":{"rendered":"https:\/\/usapulseseu.org\/albondigas-de-quinoa-y-judias-negras\/"},"modified":"2022-03-24T13:56:14","modified_gmt":"2022-03-24T13:56:14","slug":"albondigas-de-quinoa-y-judias-negras","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/es\/albondigas-de-quinoa-y-judias-negras\/","title":{"rendered":"Alb\u00f3ndigas de quinoa y jud\u00edas negras"},"content":{"rendered":"

<\/p>\n

\n

Alb\u00f3ndigas de quinoa y jud\u00edas negras<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n
    \n
  • 1 taza de quinoa cocida y enfriada* (aseg\u00farate de que est\u00e9 cocida y completamente fr\u00eda antes de usarla)<\/li>\n
  • 400 gramos de jud\u00edas negras* (enjuagadas, escurridas y secas)<\/li>\n
  • 2 cucharadas de aceite de oliva<\/li>\n
  • 3 dientes de ajo (picados)<\/li>\n
  • 1\/2 taza de chalota\/cebolla picada<\/li>\n
  • 1\/4 cucharadita de sal marina (m\u00e1s al gusto)<\/li>\n
  • 1 cucharadita de or\u00e9gano seco<\/li>\n
  • 1\/2 cucharadita de hojuelas de pimiento rojo<\/li>\n
  • 1\/2 cucharadita de semillas de hinojo<\/li>\n
  • \/2 taza (queso parmesano vegano opcional)<\/li>\n
  • 2 cucharadas de pasta de tomate<\/li>\n
  • Un pu\u00f1ado de albahaca fresca o perejil<\/li>\n
  • 1 cucharada de salsa de soja<\/li>\n
  • PARA SERVIR (opcional)<\/li>\n<\/ul>\n

    * Salsa de tomate para pasta y pizza ( opcional)<\/h4>\n<\/p><\/div>\n
    \n
      \n
    1. Prepara la quinoa con antelaci\u00f3n para asegurarte de que est\u00e1 cocida y se ha enfriado completamente antes de usarla). 1\/3 de taza de quinoa cruda rinde ~1 taza cocida. Precalienta el horno a 180\u00baC. Pon las alubias negras secas y enjuagadas en una bandeja de horno forrada con papel pergamino. Hornea durante 15 minutos o hasta que las alubias parezcan agrietadas y est\u00e9n secas al tacto. Saca las alubias del horno y sube la temperatura a 190C. <\/li>\n
    2. Calienta una sart\u00e9n grande a fuego medio. Una vez caliente, a\u00f1ade el aceite, el ajo y la chalota. Sofr\u00ede durante 2-3 minutos, o hasta que se ablanden ligeramente, removiendo con frecuencia. Ret\u00edralo del fuego. <\/li>\n
    3. Pon las alubias negras en un procesador de alimentos junto con el ajo, la chalota, la sal marina, el or\u00e9gano, el pimiento rojo en escamas y el hinojo (opcional) y bate hasta obtener una masa suelta (NO mezcles en exceso). A continuaci\u00f3n, a\u00f1ade la quinoa cocida, el queso parmesano, la pasta de tomate, la albahaca fresca o el perejil y la salsa de soja. Pulsa para mezclar hasta que se forme una masa con textura (no buscas un pur\u00e9). <\/li>\n
    4. Pru\u00e9balo y ajusta el sabor seg\u00fan sea necesario.<\/li>\n
    5. Si est\u00e1 demasiado h\u00famedo, a\u00f1ade m\u00e1s queso parmesano y pulsa para mezclar.<\/li>\n
    6. Extrae 1 1\/2 cucharadas colmadas (con esta cuchara o con una cucharada sopera) y forma bolitas con las manos. Ponlas en un plato y refrig\u00e9ralas durante 15 minutos. <\/li>\n
    7. \n

      A continuaci\u00f3n, p\u00e1salo al horno y horn\u00e9alo durante 20-30 minutos o hasta que se doren los bordes y est\u00e9n ligeramente secos al tacto.<\/p>\n<\/li>\n

    8. Estas alb\u00f3ndigas est\u00e1n deliciosas tal cual, o puedes a\u00f1adir un poco de salsa para pasta \/ pizza a la sart\u00e9n y calentarla a fuego medio durante 5 minutos (o hasta que est\u00e9 burbujeante \/ caliente) para infundir m\u00e1s sabor.<\/li>\n
    9. S\u00edrvelos con pasta, arroz o solos<\/li>\n<\/ol><\/div>\n
      \n

      Por Anjalina Chugani<\/p>\n<\/p><\/div>\n

      \n
      Plato principal<\/div>\n
      Creativo, Sin gluten, Ni\u00f1os, Restaurantes<\/div>\n<\/p><\/div>\n<\/div>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Alb\u00f3ndigas de quinoa y jud\u00edas negras 1 taza de quinoa cocida y enfriada* (aseg\u00farate de que est\u00e9 cocida y completamente fr\u00eda antes de usarla) 400 gramos de jud\u00edas negras* (enjuagadas, escurridas y secas) 2 cucharadas de aceite de oliva 3 dientes de ajo (picados) 1\/2 taza de chalota\/cebolla picada 1\/4 cucharadita de sal marina (m\u00e1s […]<\/p>\n","protected":false},"author":2,"featured_media":29688,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[119],"tags":[110,121,142,122],"dipi_cpt_category":[],"class_list":["post-31561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plato-principal","tag-creativo-es","tag-ninos","tag-restaurantes","tag-sin-gluten"],"acf":[],"yoast_head":"\nAlb\u00f3ndigas de quinoa y jud\u00edas negras - 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