Quinoa and lentil “meat” balls

Stephania Mitsides

Blogger

Preparation Time:

20 min

Cooking Time:

25 min

Related Video

Made with

bouillons-pasta
Vegetable Bouillon Powder
Organic Quinoa 300g
Organic Quinoa 300g

Ingredients

  • 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

Method

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!

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email