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