Prepare savory baked quinoa balls to replace traditional meatballs in a recipe or as a tasty appetizer. Serve the quinoa snack with your favorite dipping sauces.
What is Quinoa?
Quinoa (pronounced “keen-wah”) is a gluten-free, whole-grain carbohydrate. Quinoa is a complete protein source, containing all nine essential amino acids, and is highly nutritious. The quinoa seeds are small and round with a mild, nutty flavor and come in various colors, including white, red, and black.
Key Ingredients
- Quinoa: For the quinoa ball recipe, you can use white, red, or black quinoa or a combination—whatever you have.
- Carrots: Carrots act as a flavorful binder.
- Garlic: Use two fresh garlic cloves for the best flavor.
- Beans: Cannelini beans increase the protein and combine with the carrots to bind the ingredients. You can also replace the beans with chickpeas or black beans.
- Spices: Flavor the hearty quinoa balls with black pepper, garlic powder, paprika, ground cumin, and dried parsley.
Additions and Substitutions
- Work in fresh greens. Include greens like spinach or fresh herbs such as basil or parsley.
- Increase the protein. Stir in flax or chia seeds for additional protein.
- Use seasonal vegetables: Replace the carrots with in-season vegetables. I have tried acorn squash, butternut squash, and sweet or russet potatoes. You can also give leftover cooked vegetables in the fridge new life.
- Spice things up. Season the quinoa balls with za’atar, taco seasoning, or this Slap Ya Mama’s Seasoning recipe to change the flavor.
How Do You Make Quinoa Balls?
The full recipe with measurements is in the recipe card below.
Step 1: Combine 2 cups of water, quinoa, and salt in a saute pan and bring the mixture to a boil.
Step 2: Reduce the heat to maintain a gentle simmer. Then, cover and cook for 15 minutes until all the water is absorbed. Transfer it to a mixing bowl.
Step 3: Add the carrots and ¾ cup of water to the same pan and boil over medium heat. Reduce and cover the pan; cook for 8 to 10 minutes until the carrots are tender and the water is absorbed.
Step 4: Add the garlic and Cannellini beans to the pan. Saute for another minute or until the water evaporates. Drain and add it to the mixing bowl with the quinoa. Set it aside and let it cool.
Step 5: Meanwhile, line a rimmed baking sheet with parchment paper. Use a potato masher or fork to mash the carrots and beans.
Step 6: Add the black pepper, garlic powder, paprika, cumin, and parsley; stir to combine. Set it aside to cool.
Step 7: Preheat the oven to 400℉ (204℃). With lightly oiled hands, roll the mixture into 1-inch balls and line them onto the rimmed baking sheet.
Step 8: Spray the balls with avocado oil and bake for 20 minutes, flipping them halfway through.
Expert Tips
- Drain the canned beans before adding them to the saute pan.
- Use a potato masher or fork to mash and combine the beans and vegetables into the quinoa.
- Let the quinoa, bean, and vegetable mixture cool before rolling them into balls to prevent them from falling apart.
- Roll the quinoa balls with oiled hands to keep them from sticking to you.
If you enjoy the whole grain balls, try more appetizer recipes!
Serving Suggestions
Dunk the balls into dipping sauces like sugo al pomodoro, hot mustard, sos czosnkowy, BBQ aioli, lemon dill aioli, Big Mac Sauce, or chipotle lime sauce for a quick snack.
Use the quinoa balls to replace regular meatballs, or serve them over a bed of mixed greens. They’re great with fresh salad like avocado cucumber tomato salad or cucumber beet salad. You can also stuff the quinoa balls in a pita with tzatziki and butter bean hummus instead of falafel.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Freeze: Freeze the cooked or uncooked quinoa balls in a freezer-safe container or bag for 3 months.
- Thaw: Defrost the balls in the refrigerator overnight.
- Reheat: Warm the leftovers in the microwave or the oven at 350℉ (165℃) for 5 minutes.
Frequently Asked Questions
What vegetables can you use in these veggie bites?
I love using carrots and garlic, but this recipe is a great way to include hidden vegetables that may turn picky eaters away. Try adding zucchini, spinach, kale, sweet potatoes, corn, or broccoli into the quinoa mixture.
More Vegetarian Recipes:
Quinoa Balls
- 2¾ cups water, divided
- 1 teaspoon kosher salt
- 1 cup quinoa
- 1 cup carrots, chopped
- 2 garlic cloves, finely minced
- 1 can cannelini beans, drained
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried parsley
- ¼ teaspoon turmeric powder
- cooking spray
- Combine 2 cups of water, quinoa, and salt in a saute pan and bring the mixture to a boil.
- Reduce the heat to maintain a gentle simmer. Then, cover and cook for 15 minutes until all the water is absorbed. Transfer it to a mixing bowl.
- Add the carrots and ¾ cup of water to the same pan and boil over medium heat. Reduce and cover the pan; cook for 8 to 10 minutes until the carrots are tender and the water is absorbed.
- Add the garlic and Cannellini beans to the pan. Saute for another minute or until the water evaporates. Drain and add it to the mixing bowl with the quinoa. Set it aside and let it cool.
- Meanwhile, line a rimmed baking sheet with parchment paper. Use a potato masher or fork to mash the carrots and beans.
- Add the black pepper, garlic powder, paprika, cumin, and parsley; stir to combine. Set it aside to cool.
- Preheat the oven to 400℉ (204℃). With lightly oiled hands, roll the mixture into 1-inch balls and line them onto the rimmed baking sheet.
- Spray the balls with avocado oil and bake for 20 minutes, flipping them halfway through.
- Drain the canned beans before adding them to the saute pan.
- Use a potato masher or fork to mash and combine the beans and vegetables into the quinoa.
- Let the quinoa, bean, and vegetable mixture cool before rolling them into balls to prevent them from falling apart.
- Roll the quinoa balls with oiled hands to keep them from sticking to you.
Debra
Monday 23rd of October 2023
Tressa, I have some questions. On step 4 you say drain and add “it” to the quinoa. I assume you mean the carrot, garlic and bean mixture. But in step 5 you say to mash the carrots and beans and then add them to the quinoa. But they were already added in step 4. Pls clarify. Tx
Tressa Jamil
Tuesday 24th of October 2023
My mistake, I will correct the instructions immediately. Thank you for bringing them to my attention. You can technically mash them before adding them to the quinoa, but I just mashed everything together.
Deepti
Saturday 30th of September 2023
These Quinoa balls look so perfect! I am adding them to a gravy with rice for a complete meal. Thanks so much!
Tressa Jamil
Monday 2nd of October 2023
Yum, that sounds delicious.
Laura
Friday 29th of September 2023
What a great option for vegetarians! Such a good recipe!
Tressa Jamil
Friday 29th of September 2023
Thank you for taking the time to leave a comment. Consider trying one of these vegetarian recipes, next!
Han
Friday 29th of September 2023
I just have one issue with this recipe and it's that it's too addictive. Seriously, I ate like 8 in one go!
Tressa Jamil
Friday 29th of September 2023
Wow, what a raving review!! I am glad my quinoa balls were such a hit!
Charlotte
Friday 29th of September 2023
I love making these Quinoa balls and putting them on my salads for lunch during the week! They keep me full and energized! Thanks for another great recipe!
Tressa Jamil
Friday 29th of September 2023
I love the idea of adding the quinoa balls to salad - happy you enjoyed them.