Salad ingredients:
Edamame beans

Cauliflower/quinoa balls – 14 balls:
1 deciliter quinoa (I used black quinoa)
1/2 cauliflower head + stem, cut into smaller pieces
1-2 cloves of garlic, crushed
2 scallions, finely chopped
1/3 teaspoon ground nutmeg
3 tablespoons almond flour
3 tablespoons buckwheat flour
Salt + Pepper

Sesame seeds or almond flour to coat them in.

Cauliflower/quinoa balls – directions:
Start by preheating your oven to 180 c / 360 f. Then cook the quinoa according to the package instructions, when the quinoa is done set it aside and let it rest with the lid on for about 10 minutes. Boil the cauliflower (at the same time as the quinoa) in another pot until soft. Add the boiled cauliflower, the crushed garlic and the chopped scallions to a food processor and pulse until the cauliflower is mashed. Pour the cauliflower mash into a bowl, add the rest of the ingredients and stir until everything is well mixed. If you have the time for it I recommend letting the mixture sit in the fridge for 20-30 minutes, this will make it firmer and easier to handle. Roll the cauliflower mix into 14 balls and coat them in either sesame seeds or almond flour. Place them on a baking tray lined with baking paper and bake them in a preheated oven at 180 c / 360 f for about  30-35 minutes.