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.
Ingredients:
  • 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
Directions:
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

3 comments:

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

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

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