Quinoa Balls

Make savory baked quinoa balls to replace traditional meatballs in a recipe or serve them as a tasty appetizer or snack. You can also feature them in a vegan protein bowl with bright greens and mixed vegetables. Plus, they’re naturally gluten-free and vegan!

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.

What You Need to Make this Recipe

• Quinoa: Use white, red, or black quinoa, or use a combination of them to make my quinoa ball recipe.
• Carrots: Tender carrots act as a flavorful binder for the balls.
• Garlic: I suggest using two garlic cloves, but measure with your heart.
• Beans: Cannelini beans increase the protein and work with the carrots to bind the other 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

• Make it Green: Include greens like spinach or fresh herbs such as basil or parsley.
• Up the Protein: Stir in flax or chia seeds for additional protein.
• Use Seasonal Vegetables: Replace carrots with vegetables that are; I have tried acorn squash, butternut squash, and sweet or russet potatoes. You can also bring new life to any leftover cooked vegetables in the refrigerator.
• Make it Spicy: Change the flavor by seasoning the quinoa balls with za’atar, taco seasoning, or my Slap Ya Mama’s Seasoning recipe.

How Do You Make Quinoa Balls?

The full recipe with measurements is in the recipe card below.

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.

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Serving Suggestions

Dunk the balls into dipping sauces like sugo al pomodoro, hot mustard, sos czosnkowy, ranch dressing, lemon dill aioli, Big Mac Sauce, or guacamole for a quick snack.

Use them to replace regular meatballs, or serve the quinoa balls 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 the 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

More Vegetarian Recipes:

• Risotto Allo Zafferano
• Piyaz
• Instant Pot Black Eyed Peas
• Pizza Pumpkin Seeds