Description
Crispy on the outside and tender on the inside, these vegetarian balls combine earthy mushrooms, fluffy quinoa, and sweet red bell pepper for a delicious, protein-packed bite. Perfect as an appetizer, meatless main, or tucked into wraps, they are gluten-free, customizable, and freezer-friendly.
Ingredients
1 cup mushrooms, finely chopped
1 cup cooked quinoa
1/2 red bell pepper, finely diced
1/2 small onion, minced
2 cloves garlic, minced
1/2 cup breadcrumbs (gluten-free if needed)
1 large egg (or 1 flax egg for vegan option)
2 tablespoons parsley, chopped
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for sautéing)
1 tablespoon olive oil (for brushing)
Instructions
1. Rinse quinoa under cold water and cook until tender and fluffy. Let cool.
2. In a pan, sauté mushrooms, red bell pepper, onion, and garlic in olive oil until soft. Cool the mixture.
3. In a bowl, mix quinoa, sautéed veggies, breadcrumbs, egg (or flax egg), parsley, paprika, cumin, salt, and pepper.
4. Form into small balls and place on a parchment-lined baking sheet.
5. Brush lightly with olive oil and bake at 400°F (200°C) for 20-25 minutes, turning halfway, until golden and crisp.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat in oven or air fryer. Freeze for up to 2 months. Try with different herbs or spices for variation.
Nutrition
- Serving Size: 2 veggie balls
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: quinoa, mushrooms, veggie balls, vegetarian, gluten-free