Quinoa Pizza Balls

By Vegiegail

The simplicity of these balls belies their complex flavors. The pairing of fresh basil and tomato paste here is truly evocative of pizza. These make a great party appetizer or main course alongside a crisp salad.

Ingredients

• 2/3 cup (160 ml) quinoa, dry
• 2 cups (480 ml) vegetable broth or stock
• 2 cups (480 ml–one 19-ounce/400 ml can) cooked white or red kidney beans
• 10-15 fresh basil leaves, chopped
• 1/2 tsp (2.5 ml) dried oregano
• 1/2 cup (120 ml) fresh parsley, chopped
• 2/3 cup (160 ml) tomato paste
• 3-5 drops plain stevia liquid, to your taste
• garlic salt, to your taste

Preparation

Step 1

If your quinoa is not pre-rinsed, rinse well and drain. Bring the broth to a boil in a medium pot over high heat. Add quinoa, lower heat to simmer, cover and cook for 20 minutes. Check the quinoa; if the liquid is not yet absorbed, cover and cook for 5-10 minutes longer, until the liquid is absorbed and quinoa is softened. Set aside.

Preheat oven to 350F (180C). Line two cookie sheets with parchment, or spray with nonstick spray.

Meanwhile, in a large bowl, mash the beans with a potato masher or large fork until almost smooth (but leave a little texture). Add remaining ingredients, including quinoa, and, with clean hands, knead the “dough” to combine well.

Using a small ice cream scoop or tablespoon, scoop the mixture and roll into balls. Place on cookie sheets and bake in preheated oven 25-35 minutes, rotating the pans about halfway through, until the balls are dry and well browned on the outside. Serve immediately, or store in a covered container in the refrigerator up to 5 days. Makes about two dozen. May be frozen.