Quinoa and squash veggie ball brochettes – Rachelle Béry

Ingredients

• 1 shallot(s)
• 1 garlic clove(s)
• 5 olive oil ml
• 30 flaxseed ml
• 80 water ml
• 375 quinoa ml
• 250 spinach ml
• 250 butternut squash ml
• 125 rolled oats ml
• 60 sundried tomatoes in oil ml
• 60 basil ml
• 60 pine nuts ml
• 45 quinoa flour ml
• 30 tahini ml
• To taste, salt and pepper