Do you love to cook with quinoa? Possibly you need to figure out how to cook it, or a couple of various approaches to appreciate it? In case you're searching for a substitute for meat on a Meatless Monday or as a major aspect of your new plant-based dinner, quinoa is the best approach. You don't need to forfeit your preferred suppers to eat a more advantageous eating regimen! Making these Quinoa Meatballs is the best approach.
Figuring out how to cook with quinoa is basic, and the grain is stuffed loaded with plant-based protein (making it an extraordinary option in contrast to meat). These Quinoa Meatballs are similarly as healthy as a conventional hamburger meatball, yet they're a lot of lower in immersed fat. Quinoa meatballs are even an incredible substitute for turkey and chicken meatballs since you'll devour a serving of entire grains just as a protein!
In case you're following a plant-based eating routine, you realize you can't have cheddar or eggs. We have a speedy and-simple tip for transforming these Quinoa Meatballs into an altogether vegetarian formula. Rather than utilizing the eggs, combine 1 tablespoon of ground flax seeds with 3 tablespoons of water. Let the blend sit for a moment before blending it in with the rest of the fixings.
Also Try Our Recipe : Mushroom, Lemon and Lentil Salad {vegan}
Ingredients
- ½ cup dry quinoa, pre-rinsed
- 1 cup water
- 1 cup cooked green lentils, well drained
- ¼ cup diced red bell pepper
- ½ cup diced onion
- 2 cloves garlic, minced
- ½ cup gluten free bread crumbs or whole wheat panko bread crumbs (add additional bread crumbs if the meatballs need to be firmer and aren't holding together well)
- ¼ cup freshly grated parmesan
- 1 tablespoon freshly chopped flat parsley leaves
- 1 tablespoon freshly chopped oregano
- 1/2 teaspoon freshly ground black pepper
- Sea salt to taste
- ¼ teaspoon cayenne pepper
- 1 egg white (for vegan add 2-3 teaspoons water)
- 3 tablespoons olive oil
Instructions
- 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 and bell pepper until tender about 4 minutes, add garlic, parsley and oregano and sauté one additional 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 mixing bowl combine sautéed onion, garlic, parsley and oregano along with remaining ingredients, except oil. Use either a potato masher or fork and mash the ingredients until the lentils are well mashed. Using your hands, shape into 1 ½ “ (meatless) meatballs, place in a large bowl, cover and refrigerate until chilled, about 2 hours.
- Add remaining 2 tablespoons oil to a large non-stick skillet, heat to medium-low and add quinoa (meatless) meatballs. Brown meatballs, turn over and brown on the other side. Cook until browned and heated through, about 16 minutes. Remove from skillet and drain on a paper towel.
- If you plan to serve these (meatless) meatballs with marinara, add to the marinara sauce, gently turn to coat. Simmer until hot and serve over pasta.
- These are a perfect food to eat prior to working out as they provide complex carbohydrates for energy and protein for building muscles. When on hand, I’ll have a few before a workout.
- TIP: For a vegan version, use vegan egg replacer or 1 tbsp of flaxmeal mixed with 3 tbsp water rather than the 2-3 teaspoons straight water.
- "Istead of browning the meatballs in a skillet, I brushed them with olive oil and broiled them for about 15 minutes (flip meatballs after 7 minutes). Result is evenly browned meatballs."
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