Quinoa vegetarian meatballs

Adapted from http://www.aidamollenkamp.com/2012/04/vegetarian-spaghetti-and-quinoa-meatballs/

Quinoa vegetarian meatballs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    balls


Ingredients

  • ¾

    cup uncooked quinoa, rinsed

  • 1

    tablespoon olive oil

  • 1

    tablespoon onion powder

  • 1

    tablespoon minced garlic

  • 1

    teaspoon dried thyme

  • Kosher salt and freshly ground black pepper

  • 12

    ounces mushrooms, stems discarded and caps finely chopped

  • 2

    tablespoons tomato paste

  • 2

    large eggs, lightly beaten

  • ½

    whole wheat bread crumbs

  • 2

    tablespoons dried parsley

  • cup grated Parmesan cheese

Directions

For the quinoa: Bring 1 1/2 cups of water and a few big pinches of salt to a boil in a small saucepan over high heat. Stir in the quinoa, reduce heat to medium-low and simmer until you can see the curlicue in each grain, and it is tender and the water is entirely absorbed, about 15 minutes. If the water is not entirely absorbed, drain any excess. Remove from heat and turn the quinoa into a mixing bowl. For the meatballs: Place a large frying pan over medium heat and coat with the oil. When oil shimmers, salt and pepper, garlic, thyme, and cook until fragrant, about 30 seconds. Stir in the mushrooms and continue to cook until lightly brown, about 10 minutes. Stir in the tomato paste and cook until just fragrant, about 1 minute. Remove from the heat and scrape into the quinoa. Set aside to cool, at least 5 minutes. Add the eggs, bread crumbs, cheese, and parsley and mix thoroughly. Dampen hands with water and then measure out 1 tablespoon portions and roll into 30 to 32 (1-inch) “meatballs”. Arrange “meatballs” on a rimmed baking sheet sprayed with pam, and bake until warmed through, about 15 to 20 minutes. Allow to cool, and flash freeze on baking sheet, put in plastic bag and freeze for later. If going to eat, serve with sauce and favorite pasta.


Nutrition

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