Vegetarian Quinoa Meatballs

Vegetarian Quinoa Meatballs
  • Type
    Entrees
  • Difficulty
    Easy
  • Flavor
    Savory
  • Course
    Main
  • Estimated Time
    45 Minutes
  • Served
    Room Temperature
  • Yield
    6 servings

Ingredients

  • Quinoa
    Quinoa
  • Flax
    Flax
  • Cucumber
    Cucumber
  • Bell Pepper
    Bell Pepper
  • Pomegranate
    Pomegranate
  • Sesame Seeds
    Sesame Seeds
  • Cherry Tomatoes
    Cherry Tomatoes
  • Cauliflower
    Cauliflower
  • Garlic
    Garlic
  • Oregano
    Oregano
  • Salt
    Salt
  • Paprika
    Paprika
  • breadcrumbs
    breadcrumbs
  • Lemon
    Lemon
  • Olive Oil
    Olive Oil
  • 2 cups of Quinoa (cooked)
  • 2 tablespoons of Flax (seeds)
  • 1/2 Cucumber (diced)
  • 1/2 Bell Pepper (orange; sliced)
  • 1/2 cup of Pomegranate (seeds)
  • 6 Radish (thinly sliced)
  • 4 tablespoons of Sesame Seeds (a mix of brown and white)
  • 1/2 cup of Cherry Tomatoes (halved)
  • 1 cup of Cauliflower (florets)
  • 2 Garlic (small, minced)
  • 1 tablespoon of Oregano (dried)
  • 1/4 cup of Parmesan Cheese (or nutritional yeast; ground)
  • 1 Chicken Eggs
  • Salt (to taste)
  • 1 teaspoon of Paprika (smoked)
  • 2 tablespoons of Breadcrumbs (or more, if necessary)
  • 2 tablespoons of Lemon (juice)
  • 2 tablespoons of Olive Oil

Directions

Vegetarian quinoa meatballs not only look and taste great, but are also packed with wholesome ingredients. Among them is quinoa, "the mother of all grains", which is an excellent source of protein, necessary for strong musculature. Cauliflower adds lots of vitamins and minerals to this dish, such as bone-supporting vitamin K, while sesame and flax seeds share their richness in fiber as well as copper, iron, and zinc.

  1. Preheat the oven to 350°F. Meanwhile, bring a small pot of water to a boil, add cauliflower florets, and cook until soft.(7 minutes)
  2. When soft, drain the florets and set them aside to cool enough to be handled. Then pass through a food processor until they resemble rice.(10 minutes)
  3. In a bowl, mix all ingredients until well combined. The mixture should stick together to form balls. If necessary, add a little more breadcrumbs to reach that consistency.(3 minutes)
  4. With your hands, form balls about 1-inch (2.5 cm) in diameter and line them on a baking sheet evenly spaced.(5 minutes)
  5. Bake the meatballs until golden brown and warm throughout, flipping them once midway.(15 minutes)
  6. In the meantime, add the carrots, bell peppers, cucumbers, and tomatoes into a bowl. Drizzle a little bit of olive oil and lemon juice and mix well. Portion the salad into individual bowls, and add a sprinkle of sesame seeds and fresh pomegranate on top of the veggies.(5 minutes)
  7. Take the meatballs out of the oven and place them over your salad. Serve right away!