Saturday, February 7, 2015

Almond And Quinoa Meatless Balls

These meatless quinoa meatballs are quite a tasty alternative to the original meatball. They are just as filling, hold together well, and taste great.
  • ½ cup dry quinoa, pre-rinsed
  • 1 cup water
  • 1 cup almond flour
  • ¼ cup shredded carrots
  • ½ cup diced onion
  • 2 cloves garlic, minced
  • ½ cup chopped spinach
  • ¼ cup freshly grated parmesan
  • 1 tablespoon parsley leaves
  • 1 tablespoon oregano
  • 1/2 teaspoon black pepper
  • Sea salt to taste
  • ¼ teaspoon cayenne pepper
  • 1 egg white
  • 3 tablespoons olive oil
Add pre-rinsed quinoa and water to a medium pot, cover, bring to a boil. Reduce heat to a simmer and continue cooking 15 minutes or until water is completely absorbed. In the meantime, in a large non-stick skillet add 1 tablespoon olive oil, heat to medium-low and sauté diced onions, spinach and carrots until tender about 3 minutes, add garlic, parsley and oregano and sauté for one more minute.

Remove quinoa from heat and allow to rest 10 minutes. Press down on quinoa with a paper towel to remove any remaining water. In a large bowl combine sautéed onion, garlic, parsley and oregano along with remaining ingredients, except oil. Mix them well. Using your hands, shape into 1 ½ meatballs, place in a large bowl, cover and refrigerate, about 2 hours.

Add remaining 2 tablespoons oil to a large non-stick skillet, heat to medium-low and add quinoa meatballs. Brown meatballs, turn over and brown on the other side. Cook until browned and heated through, about 10-12 minutes. Remove from skillet and drain on a paper towel


  1. want to make these today except I only have reg white flour. I'm assuming they'll still come out?

  2. These sound great! Was wondering if the herbs are measured dried or fresh and whether or not these could be baked? Thanks!