Quinoa and lentil “meat” balls

Stephania Mitsides


Preparation Time:

20 min

Cooking Time:

25 min

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Made with

Vegetable Bouillon Powder
Organic Quinoa 300g
Organic Quinoa 300g


  • ¾ cup lentils
  • ¼ cup Mitsides white quinoa
  • ½ cup red onion, chopped
  • ¼ cup almond flour
  • ½ cup breadcrumbs
  • ¼ cup basil, chopped
  • ⅓ cup smoked almonds
  • 1 egg, beaten
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp mustard powder
  • 1 tsp Mitsides vegetable powder
  • Olive oil
  • Salt and pepper


Preheat the oven to 180°C.
Place lentils and quinoa in a pan with water, bring to a boil and cook until both are cooked (about 15 minutes). Drain well and let cool.
In a small pan, add some olive oil and add the onion with the spices (garlic, paprika, mustard powder, vegetable powder). Fry until softened.
Place the onion and almonds in a blender and pulse. Add the cooked lentils, quinoa, almond flour, breadcrumbs, basil and blend until you get a rough mixture. Add the egg and mix again. Add salt and pepper.
Using the palm of your hands, form small balls of the mixture and place on a baking tray. Drizzle with some olive oil and bake for 20-25 minutes.
You can have them on their own with salad or a dip, or you can mix them with a marinara sauce and enjoy them with pasta as a vegetarian spaghetti with “meatballs” dish!

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