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
