Ever since the grape leaves and quinoa recipe, I’ve become a ton more confident cooking with quinoa. Quinoa tabbouleh, truffled quinoa and cheese, and now… Quinoa meatless balls.
I’ve also become severely addicted to using my food processor to “chop” veggies. Shredded, chopped, same difference to me if it means tear-less eyes.
FoodFash Quinoa Meatless Balls (yields 12 balls)
2 cups water
1 cup quinoa, rinsed
2 tablespoons olive oil
3 garlic cloves, chopped
1 yellow onion, shredded
1 green pepper, shredded
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 eggs
1 cup whole wheat panko breadcrumbs
Preheat oven to 400 degrees. In a small pan, bring water, quinoa, and bouillon cube to a boil. Cover, reduce heat to low, and cook for 15 minutes. While the quinoa is cooking, brown garlic in olive oil over medium heat. Add shredded onion and green pepper and continue to cook over medium heat until the onions are wilted and transparent. Stir in seasonings and quinoa. Pour mixture into a bowl and stir in the eggs and breadcrumbs. Form into 2″ balls and place on greased cookie sheet. Bake for 20 minutes and serve.
I was super happy with the way these meatless balls turned out. I had tried a couple store-bought varieties over the years and was never happy enough to buy them again. In this recipe, the egg and veggies keep the quinoa moist and held together, while the bread crumbs add a crispness to the outside and texture throughout. And there aren’t 16 unpronounceable ingredients in these, which is a huge plus.