Quinoa Balls
What could be easier and quicker than this recipe for quinoa balls? I'll tell you: nothing! So give them a try and prepare to be amazed!
Ingredients
- 2 cups quinoa cooked
- 1 cup Cannellini beans drained, rinsed & mashed
- 5 florets broccoli florets
- 1 carrots cooked
- ⅓ bell peppers sliced
- 2 Tbsp Rice flour or chickpea flour, or regular flour
- 1 Tsp garlic powder
- 1 Tsp sesame seeds
- 1 tsp dill dried
- 1 Tbsp Italian mix herb
- salt to taste
- 1 tsp black pepper ground
- 2 tbsp olive oil
For the coconut dip:
- ½ cup tahini
- ¼ tsp salt plus more to taste
- ¼ tsp garlic powder
- ½ cup yogurt vegan or regular
- 1 tsp black sesame seeds
Instructions
- Cook the quinoa according to the instructions.
- Add the mashed beans, broccoli, carrots and bell peppers in your food processor. Blend until well-incorporated.
- Remove it in a mixing bowl.
- Add in the cooked quinoa, salt, pepper, Italian herbs, dill, sesame seeds, and rice flour. Mix together with your hands.
- Once mixed thoroughly, form the balls using the quinoa mixture, about one tablespoon for each. Set aside.
- In a large non-stick skillet, heat olive oil over medium-high heat.
- Begin adding the quinoa balls to the pan and cook until golden and crisp on all edges.
- To make the dip, mix all dip ingredients until incorporated.
- Serve the quinoa balls with tahini coconut dip and pesto sauce.