Kale and spinach dumplings

Ever craved something italian, but didn't want the refined carb overload that most pasta dishes offer? Try these little green dumplings made with super-for-you kale, spinach and quinoa. You can serve them either naturalmente with a glug of good olive oil and some grated Parmesan cheese; or with a thick, rich tomato sauce. Best of all, the batter can be prepared in advance and kept in the fridge overnight. 

Ingredients
250g sauteed kale
250g steamed and well-drained spinach
1 onion, chopped and sauteed 
1 tsp freshly grated nutmeg

2 garlic cloves, minced

salt and pepper
110g quinoa flakes
50g-60g grated Parmesan cheese
1 egg white, lightly whisked
1 heaped Tbsp gluten-free or regular flour

Method
1. Place the kale, spinach, onion, garlic, salt, pepper and nutmeg into the bowl of a food processor and process until all the ingredients are finely chopped.
2. Now stir in the quinoa flakes, cheese and egg white.
3. Lastly sift over the flour and mix until just combined.
4. At this point, I usually cover the bowl and leave the mixture in the fridge for a few hours. I find this helpful, as it gives the quinoa flakes time to soak up any excess liquid and the batter is slightly easier to handle.
5. Once you are ready to cook the dumplings, use a colander or steamer insert in a saucepan with some shallow boiling water to steam little spoonfuls of the mixture for roughly 10 minutes. You can brush some olive oil onto the insert to avoid the dumplings from sticking to it. 
6. Serve immediately.

NOTES:
- Make sure you squeeze out as much liquid as possible before weighing your spinach.
- You can use 2 teaspoons to make the dumplings, scraping the batter off the one with the other, or roll each scoop of batter between your hands to make a neat little ball of a dumpling. 

Tomato sauce

For the tomato sauce, sautee 1 chopped onion and a couple of crushed cloves of garlic. Then add some turmeric, freshly ground cumin, salt and pepper, and a large pinch of sweet paprika. Allow the spices to develop some flavour by frying them a little before adding a tin of tomatoes and enough passata to give you a good amount of sauce. Turn the heat down and allow the sauce to simmer for at least an hour (longer if possible), stirring occasionally. Adjust the seasoning (a touch of unrefined sugar or Agave syrup may be necessary) just before serving.