Cheesy Quinoa Balls
Big shout out to Jenny for giving me the idea for these tasty, light and delicious quinoa balls, which happened to be packed with nutrition. If there are any leftovers, these keep well in the fridge and make a great lunch or snack.I like them with pretty much everything: salad, soup, and of course, marinara sauce. My current favorite is black beans and marinara sauce, followed closely by enchilada sauce and mole sauce.
Serves 3-4
Ingredients
- 2 cups cooked Quinoa
- 1/2 cup Beyond Better Cashew or Sunflower Cheese Mix
- 2 T. water
Variations
- Use Beyond Better Spicy Queso Cashew Sauce Mix and serve the Quinoa Balls with chili, mole sauce, or enchilada sauce.
- Stir 1/2 cup finely minced sauteed vegetables (peppers, onions, mushrooms, garlic…) into the quinoa and cheese mixture, then add enough liquid to make balls.
- Add mashed black beans to the quinoa and cheese powder mixture.
Directions
- Preheat oven to 350 F.
- Prep time: fast
- Bake time: 15-20 minutes.
- Lightly oil a cookie sheet, 9 x 13 pan, or muffin pan for croquette style
- Add cheese powder to quinoa in bowl and stir until thoroughly mixed.
- Add as much water as needed while stirring. Mix well to create a dough-like consistency.
- Use a meatball scoop, or heaping spoon of choice to make balls, and place the balls on oiled pan.
- Or, press quinoa evenly into muffin tins to make “croquettes”. Or form into patties to make “sliders.”
- Bake 30 minutes or until lightly brown on top and bottom. Bottom browns first.
