Spinach & Quinoa Balls - CNM Natural Chef and Vegan Natural Chef

Spinach & Quinoa Balls

Spinach & Quinoa Balls

These spinach and quinoa balls are loaded with plant based protein, packed with fibre and are a rich source of magnesium. Served with a broccoli pesto dip, these tasty little morsels make for a great portable lunch or picnic option.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4 people

Ingredients

For the spinach and quinoa balls

  • 2 tsp of olive oil
  • 1/5 heaped tsp of tahini
  • 1 cup of baby spinach
  • 1 small clove of garlic, minced
  • 1 tsp of ground flaxseed
  • 2/3 cup of ground almonds
  • 1/2 small red onion, very finely diced
  • juice of half a lemon
  • 1 generous pinch of sea salt and black pepper

For the broccoli pesto

  • 1 small clove of garlic
  • 1 tbsp of pine nuts
  • 1 tsp of lemon zest
  • 1.5 tbsp of nutritional yeast
  • 1/3 cup of olive oil
  • 1/3 cup of broccoli florets, tips only
  • 1/4 cup of extra virgin olive oil
  • a pinch of sea salt to taste
  • a handful of fresh basil

Instructions

  • Rinse the quinoa thoroughly under cold water. Add to a saucepan and cover with water by about two inches. Bring to a rapid boil and cook for 12-15 minutes until the water has evaporated and the quinoa is fluffy and doubled in size (add more water during cooking if required). Transfer the cooked quinoa to a mixing bowl to cool.
  • Preheat the oven to 200 degrees Celsius, 180 for fan assisted and line a shallow oven tray with baking paper.
  • Add the ground almonds, garlic and onion to the bowl with the cooked quinoa. Stir everything together until well combined.
  • Add the spinach and stir through.
  • Add the lemon juice, olive oil, tahini, salt and pepper. Mix together so that the ingredients start to bind.
  • Divide the mixture into 12 even balls and arrange across the lined oven tray. Transfer to the oven to bake for 18-20 minutes until hot through and golden brown all over.
  • Whilst the quinoa balls are cooking, you can prepare the pesto. Add the pine nuts, nutritional yeast, garlic, basil, lemon zest and broccoli tips to a food processor. Season to taste and pulse well to combine.
  • Slowly drizzle the oil into the food processor a little at a time to form a pesto consistency, taste for seasoning and adjust if required adding more oil if needed.
  • Serve the quinoa balls with the broccoli pesto.
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