Place sesame, almonds, garlic, coconut, cumin and coriander into mixer bowl. Cook 8 min/100°C or 212°F/speed 1/MC on.
Add salt and pulse turbo until a fine crumb is achieved. Set aside.
Without washing bowl, add roasted almonds to mixer bowl, mill for 10 sec/speed 9/MC on. Scrape bowl down.
Add oil and process for 1 min/speed 6/MC on or until smooth. Set aside.
Without washing bowl, insert simmering basket and weigh in quinoa, rinse well under cold water.
Weigh in 800 g or 28.2 oz water, put the simmering basket back into mixer bowl. Cook for 20 min/steaming temp/speed 4/MC on. Stir quinoa with a fork half way through cooking.
When quinoa is soft, set aside in the fridge to cool completely. Discard water.
Add spring onion and carrot to mixer bowl, chop for 5 sec/speed 5/MC on.
In a large bowl, add 30 g or 1 oz reserved dukkah, cooled quinoa, almond butter, chopped carrot and spring onion, 2 tsp of salt and combine well.
Roll into roughly 20 large balls and coat in dukkah.
Refrigerate for an hour minimum before serving.
For a nut free version, try using sunflower seeds instead of almonds. Bellini Users Use sharp blade for this recipe. Dukkah No changes are required. Almond Butter At step 2 keep processing until smooth. Quinoa Mixture At step 2 use ST temp and speed 3 if using an Intelli, use 120 degrees and speed 4 if using a Supercook.