1. Rinse quinoa in a strainer under running cold water. Drain and spread the quinoa on a paper towel lined plate. Let it dry for 15 minutes.

2. In a sauce pan toast quinoa on medium heat for 5-10 minutes, stirring frequently until quinoa is very fragrant and makes popping sound.

(Toasting quinoa will reduce its bitterness and make the cooked quinoa fluffier. Transfer quinoa into the plate and set aside)

3. In a large pot, bring water to a boil. Add the quinoa and salt, mix well. Cover with tight fitting lid, reduce the heat to very low and allow to simmer until all the liquid gets absorbed, about 15 minutes. Remove from the heat and allow to sit for 5 minutes, covered with lid. Fluff the quinoa with fork and set aside to cool completely.

4. Place the peas, mint leaves, cilantro leaves, green chilli, ginger, cumin, coriander, black pepper, shredded coconut, chickpea flour with half amount of cooked quinoa in food processor. Pulverize to a coarse mixture. Add this mixture to the remaining quinoa, mix well.

5. Roll the mixture in round balls between your palms. The balls should not fall apart. You can add some more chickpea flour/rice flour if the mixture is too sticky. Put the balls in the fridge for 10 minutes.

6. Preheat the oven to 350 °F. Line quinoa balls on a baking sheet with parchment paper and bake for 15-20 minutes until golden brown.

(Alternatively you can also cook in pan with a little olive oil until golden brown)

7. Serve with homemade tomato ketchup and a hot cup of tea.