Quinoa Vegan Meatballs
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 c quinoa, rinsed and drained
  • 1 T flax seed meal
  • 3 T water
  • 2 T olive oil (divided in 2)
  • 1 c yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 t dried basil
  • 1 t dried oregano
  • 1 t paprika
  • ½ t salt
  • 1 t lemon zest
  • 1 c Daiya mozzarella shreds, chopped (or other non-dairy cheese)
  • marinara sauce for serving
  • optional fresh parsley for garnish
Instructions
  1. Cook quinoa according to package instructions. Transfer to a bowl and set aside. (You should end up with about 2 cups cooked quinoa).
  2. In a small bowl, combine flax seed meal and water and stir to combine. Set aside.
  3. In a large sauté pan, heat 1 tablespoon of olive oil. Add onion and sauté for 1-2 minutes. Stir in garlic, dried basil, dried oregano, paprika and salt. Stir in cooked quinoa and mix well, cooking another minute or two. Transfer quinoa mixture to a large bowl.
  4. Stir in flax seed “egg,” lemon zest, and non-dairy cheese shreds and mix well.
  5. Form quinoa into balls about 1½ inches in diameter. Place on a lined baking sheet. You should end up with about 12. Refrigerate quinoa meatballs for 30 minutes.
  6. Preheat oven to 400 degrees F.
  7. Brush quinoa meatballs with remaining tablespoon of olive oil. Bake about 20 minutes until brown.
  8. When serving, top with marinara sauce and fresh parsley, if you like.
Recipe by Prepgreen at https://www.prepgreen.com/quinoa-vegan-meatballs/