Quinoa, Millet & Sweet Potato Rice Balls
Quinoa, Millet & Sweet Potato Rice Balls
Sweet potato and nutritious quinoa combine for a satisfying, low-calorie bite with plenty of texture.
Ingredients:
| Three-colour quinoa | 1 cup (160g per cup) | Millet | 1 cup (160g per cup) |
| Water | Fill to the 2-cup Brown Rice water level mark | Sweet potato | 200g |
Method:
- Rinse the three-colour quinoa and millet, then soak in water for 15 minutes.
- Peel the sweet potato and cut into approximately 1cm cubes.
- Place the soaked grains in the inner pot. Add water up to the 2-cup Brown Rice water level mark and arrange the sweet potato cubes on top.
- Close the rice cooker, select the Brown Rice Fine Cook function and start cooking.
- When cooking is complete, open the lid and remove the sweet potato cubes. Mash and set aside. Fluff the quinoa and millet, transfer out of the pot and let cool slightly.
- Line a small rice bowl with cling film. Add a layer of cooked quinoa and millet, flattening the centre slightly. Add some mashed sweet potato, then cover with another layer of quinoa and millet. Gather the cling film around the mixture and twist tightly to form a ball.
Tips:
Quinoa is high in protein and contains a range of vitamins, minerals and trace elements, making it one of the top ten healthy grains. These wholesome little grain balls are ideal for packed lunches or picnics.
