This quinoa and beet balls make a perfect addition to your lunchbox, buddha bowl or perfect as a snack.
Delicious sweet beetroot and protein packed quinoa with a touch of smokiness is a hot party for your taste buds! Of course you can make them as spicy as you like or even left out pepper at all. But I love having my taste buds on fair.
Good idea is to serve them with a dip so it can round the flavour. I have pictured here beetroot hummus and lots of fresh and chargrilled veggies that made a perfect combination, but cashew sour-cream and guacamole both works wonderfully as well!
Ingredients
- 300 grams cooked quinoa
- 200 grams cooked beetroot
- 1 glove of garlic
- 1 tablespoon olive oil
- 1-2 tablespoon almond flour or you can use oat or sesame flour
- 1/2 teaspoon of salt
- 1 small chilli peper
- 1 teaspoon onion flakes
- 1 teaspoon of smoked paprika
Servings: people
Instructions
- 300 grams cooked quinoa
- 200 gr cooked beetroot
- 1 glove of garlic
- 1 tablespoon olive oil
- 1-2 tablespoon almond flour(or you can use oat or sesame flour)
- 1/2 teaspoon of salt
- 1 small chilli peper
- 1 teaspoon onion flakes
- 1 teaspoon of smoked paprika
- Chop half of beetroot in 1/2 inch chunks and set aside.
- Transfer the rest of the ingredients with just 1 tablespoon of flour to start with to the food processor and blend till completely smooth.
- Check the texture, it should hold together when pressed if feels too sticky add another tablespoon of flour.
- Stir in prepared beet chunks and form little balls.
- Preheat the oven to 200 degrees celsius and bake for 20 minutes or till golden brown and crispy.
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