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Spicy Pesto Quinoa Balls

URL: https://wendypolisi.com/spicy-red-quinoa-pesto-bites/

Ingredients

The mixture

  • ½ cup red quinoa
  • 1 cup fresh basil leaves
  • 6 tablespoons sun-dried tomatoes, drained
  • 1 tablespoon sun-dried tomato oil
  • 6 tablespoons pine nuts, toasted
  • ¼ cup gluten-free bread crumbs
  • ¼ cup yellow onion, roughly chopped
  • ½ cup Parmesan cheese, finely grated
  • 2 cloves garlic, minced
  • ¼ to ½ teaspoon cayenne pepper
  • 1 large egg
  • ½ teaspoon sea salt

For cooking

  • 1 tablespoon olive oil
  • 1 cup vegetable broth

Instructions

  1. Bring vegetable broth to a boil in a pot.
  2. Add quinoa, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
  3. In a food processor, combine basil, sun-dried tomatoes with oil, pine nuts, breadcrumbs, onion, Parmesan, garlic, cayenne, egg, and salt. Process until smooth.
  4. Transfer the mixture to a bowl and add the cooked quinoa. Mix until well combined.
  5. Shape the mixture into round balls and place them on a parchment-lined baking sheet.
  6. Cover with plastic wrap and refrigerate for at least 1 hour.
  7. Heat olive oil in a skillet over medium-high heat.
  8. Add quinoa balls to the skillet, ensuring they are spaced apart.
  9. Sauté for 1 to 2 minutes, rolling them occasionally until golden brown.
  10. Reduce heat to low, cover, and cook for a few more minutes to ensure they are cooked through.
  11. Serve hot or warm.

Nutrition Facts (estimated)

Servings
6
Calories
200
Total fat
10g
Total carbohydrates
18g
Total protein
8g
Sodium
541mg
Cholesterol
32mg

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