Description
These Mushroom Quinoa and Red Pepper Veggie Balls are a flavorful and healthy appetizer or snack, combining the nuttiness of quinoa with sautéed mushrooms, red bell pepper, and aromatic spices. Baked to a golden crisp, they offer a delicious vegetarian option that’s perfect for meal prep or entertaining.
Ingredients
Scale
Vegetables and Grains
- 1 cup mushrooms, finely chopped
- 1 cup cooked quinoa
- 1/2 red bell pepper, finely diced
- 1/2 small onion, minced
- 2 cloves garlic, minced
Binding and Seasoning
- 1/2 cup breadcrumbs (gluten-free if needed)
- 1 large egg (or 1 flax egg for vegan option)
- 2 tablespoons parsley, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Oils
- 1 tablespoon olive oil (for sautéing)
- 1 tablespoon olive oil (for brushing)
Instructions
- Cook Quinoa: Rinse quinoa under cold water thoroughly to remove any bitterness, then cook it according to package instructions until tender and fluffy. Allow it to cool completely before mixing.
- Sauté Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped mushrooms, diced red bell pepper, minced onion, and garlic. Sauté until the vegetables are soft and the mushrooms have released their moisture, then remove from heat and allow to cool.
- Mix Ingredients: In a large bowl, combine the cooked quinoa, sautéed vegetable mixture, breadcrumbs, egg or flax egg, chopped parsley, paprika, cumin, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated and the mixture holds together when pressed.
- Form Balls: With clean hands, shape the mixture into small, evenly sized balls. Place them on a baking sheet lined with parchment paper to prevent sticking.
- Bake: Lightly brush each ball with the remaining tablespoon of olive oil to promote browning and crispiness. Preheat your oven to 400°F (200°C) and bake the veggie balls for 20 to 25 minutes. Turn them halfway through baking to ensure even golden and crisp edges.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
- Gluten-free breadcrumbs can be used to make this recipe suitable for gluten-sensitive diets.
- The veggie balls can be served warm as an appetizer or cooled and packed for an on-the-go snack.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat nicely in an oven or air fryer.
- You can add a bit of grated cheese for additional flavor if you are not vegan.
