Description
These delicious Mushroom Quinoa and Red Pepper Veggie Balls combine wholesome quinoa, sautéed mushrooms, and red bell peppers with flavorful spices and chickpeas for a protein-rich, vegetarian appetizer or snack. Baked to golden perfection, they offer a healthy and satisfying option packed with nutrients and vibrant flavors.
Ingredients
Scale
Quinoa Base
- ½ cup Quinoa (Rinse well before cooking)
- 1 cup Water (To cook quinoa)
Sautéed Vegetables
- 1 tablespoon Olive Oil (Healthy fats; can substitute with avocado oil)
- 1 Onion (Finely chopped; shallots can be used)
- 1 cup Mushrooms (Diced; cremini or white button work best)
- 1 Red Bell Pepper (Diced; yellow or orange can be substitutes)
- 2 cloves Garlic (Minced; garlic powder can be used if needed)
Binding and Flavor
- 1 can Chickpeas (Drained; provides protein)
- 2 tablespoons Flaxseed Meal (Acts as a binding agent)
- 1 handful Fresh Parsley (Adds brightness)
- 1 teaspoon Smoked Paprika (Imparts smoky flavor)
- 1 teaspoon Cumin (Offers warmth and depth)
- to taste Salt (Enhances flavor)
- to taste Black Pepper (Freshly ground preferred)
- 1 cup Breadcrumbs (Gluten-free can be used)
Instructions
- Cook Quinoa: Rinse ½ cup of quinoa under cold water thoroughly to remove any bitterness. Add the rinsed quinoa to a pot with 1 cup water and bring to a boil. Reduce heat to a simmer, cover, and cook for about 15 minutes until quinoa is fluffy and water is absorbed. Set aside to cool.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 finely chopped onion, 1 cup diced mushrooms, and 1 diced red bell pepper. Sauté for 7-10 minutes until vegetables are softened and lightly caramelized. Add 2 minced garlic cloves in the last minute of cooking and sauté briefly until fragrant.
- Combine Ingredients in Food Processor: Once the quinoa and sautéed vegetables have cooled, add them to a food processor along with 1 drained can of chickpeas, 2 tablespoons flaxseed meal, 1 handful fresh parsley, 1 teaspoon smoked paprika, and 1 teaspoon cumin. Pulse several times until the mixture is well blended but still slightly chunky for texture.
- Form Mixture and Add Breadcrumbs: Transfer the blended mixture to a large bowl. Gradually stir in 1 cup breadcrumbs until the mixture holds together enough to form balls. Adjust breadcrumbs as needed to achieve a pliable, non-sticky consistency.
- Shape Veggie Balls: Preheat your oven to 375°F (190°C). Shape the mixture into evenly sized balls—about 1.5 inches in diameter—and place them on a lined baking sheet. Brush the tops lightly with olive oil to encourage browning.
- Bake to Golden Perfection: Bake the veggie balls for 25-30 minutes, turning them halfway through the baking time to ensure even browning. They should be golden brown on all sides and firm to the touch.
Notes
- To make this recipe gluten-free, use gluten-free breadcrumbs.
- Flaxseed meal acts as a vegan binder; substitute with a flax egg or chia egg if preferred.
- These veggie balls can be served with your favorite dipping sauce or tossed in marinara for a meatless meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Make sure the quinoa and sautéed veggies are cooled before blending to avoid a mushy texture.
