Quinoa Vegetable Meatballs from Fresh Balance Nutrition

This recipe is by Nutirtionist Jennifer Cohen Katz RDN LDN CC. You can find more about it at freshbalancenutrition.com

Ingredients

• 1 ¼ cup cooked quinoa, divided
• 2 Tablespoons olive oil
• ½ medium yellow onion, sliced
• 2 garlic cloves, minced or pressed
• 8 ounces container bella mushrooms, sliced
• 1 cup spinach, sliced
• 1 egg
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup chickpea flour
• ⅓ cup fresh dill
• 1 teaspoon cumin
• ¼ teaspoon red pepper flakes
• 2 tablespoon nutritional yeast
• 1 tablespoons tamari
• ½ teaspoon sea salt
• ¼ teaspoon pepper

Directions

1. In a large pan, heat 2 tablespoons of oil. Add onion and sauté 5 minutes until soft and translucent. Add garlic and mushrooms. Sauté 5-8 minutes until the mushrooms are tender. Stir in spinach until wilted. Remove from heat and set aside.
2. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
3. Add 1 cup quinoa, mushroom mixture, and egg to a food processor. Pulse until well combined. Transfer to a mixing bowl.
4. Add chickpea flour, remaining ¼ cup of quinoa, dill, cumin, red pepper flakes, nutritional yeast, tamari, salt, and pepper. Stir to combine.
5. Use a scoop to portion 2 tablespoons of the mixture. Shape into about 20 balls and place on baking sheet. Bake 20-25 minutes.