merrifood

Quinoa pizza balls

Posted by merrifood on March 12, 2013 · 5 Comments 

I typically don’t go more than a few days at a time without eating quinoa.  It’s just so versatile and good for you, and thus I am constantly looking for new ways to make it.  This has become my absolute favourite creative recipe that I’ve discovered on my hunt to make quinoa in innovative ways.  I initially just made half a recipe but honestly these are so delicious (and keep well in the fridge for multiple days) that I made it again a couple days later, so I would go ahead and make the entire recipe at once.  It’s a bit more time intensive than just making a pot of quinoa, but there isn’t much prep in terms of any vegetable cutting or anything, so the whole thing can come together in 30 minutes

Quinoa pizza balls (adapted from The Vegetarian Ginger)

Ingredients – makes about 50

• 2 cups cooked white kidney beans (like cannelini beans) – basically 2 cans
• 2/3 cup tomato paste
• Sprinkling of chili flakes
• 2 cups cooked plain quinoa
• 3/4 cup fresh parsley, chopped
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• Pinch of garlic powder (I didn’t use this) – you can really use a bunch of spices – I used some fresh basil as well as parsley, oregano, rosemary, and thyme
• Pinch of black pepper
• Salt to taste
• Small cubes mozzarella (optional) – or what I did was grate about 1/4-1/2 cup of fresh parmesan cheese into the mix – but no cheese is needed

Preheat oven to 180 C /350 F.

In a large bowl, mash beans until smooth. Add tomato paste, chili flakes, quinoa, parsley, basil, oregano, any other spices, pepper and salt.   Grate in the parmesan cheese if you are using it.  Mix with wooden spoon (or hands if you don’t care about a mess) until it has formed into a soft “dough”. Roll mixture into golf size balls, then press a cube of cheese (if you are using the mozzarella cubes) in each one and form the dough around the cube.

Line 2 baking sheets with silicone baking mats or parchment paper, and bake balls for roughly 30 minutes, turning once halfway through. The outsides should be crispy and golden-brown, and the insides will be soft. Be careful when removing them from the pan to serve; they will be a bit fragile directly after being in the oven. Serve hot or warm with your favourite dipping sauce (I love sweet chili and soy sauce together), or eat them on their own. Store in an airtight container in the fridge.  Good luck having leftovers though – these are super addictive in the best way.

Cooked quinoa mixed with the mashed beans

Adding the parsley, tomato paste, and other spices

Dough shaped into balls ready to go into the oven

Nicely browned finished product

These make a great meal with some stir fried or roasted vegetables on the side.  The quinoa balls are delicious warm or at room temperature, or even straight out of the fridge.  I have rarely run across a recipe that is so healthy and so utterly delicious!