Place the yoghurt in a sieve lined with muslin (cheesecloth) and hang over a bowl in the refrigerator for about 12 hours or overnight to drain off the whey.
Place the hung yoghurt in a bowl and discard the whey. Add the shanklish to the yoghurt and work together with a spatula until smooth. Check the seasoning, then roll into 8 small balls.
When ready to serve, roll the balls in the crisp quinoa.
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