Provencal quinoa balls

1. Cook 150 g quinoa in salted boiling water for 15 minutes, then rinse. Mix half of it with 2 eggs, 2 tablespoons of flour, 2 teaspoons of chopped parsley, salt and pepper.

2. Pour into a bowl and add 400 g ratatouille and 30 g of breadcrumbs. Mix and shape into balls.

3. In a plate, pour the second half of quinoa. Roll the balls in it and cook with 6 cl olive oil for 5 to 6 minutes. Transfer on a paper towel. Serve warm.

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