Quinoa and beetroot spicy balls

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   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!

Quinoa and beetroot spicy balls
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Quinoa and beetroot spicy balls
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. 300 grams cooked quinoa
  2. 200 gr cooked beetroot
  3. 1 glove of garlic
  4. 1 tablespoon olive oil
  5. 1-2 tablespoon almond flour(or you can use oat or sesame flour)
  6. 1/2 teaspoon of salt
  7. 1 small chilli peper
  8. 1 teaspoon onion flakes
  9. 1 teaspoon of smoked paprika
  10. Chop half of beetroot in 1/2 inch chunks and set aside.
  11. Transfer the rest of the ingredients with just 1 tablespoon of flour to start with to the food processor and blend till completely smooth.
  12. Check the texture, it should hold together when pressed if feels too sticky add another tablespoon of flour.
  13. Stir in prepared beet chunks and form little balls.
  14. Preheat the oven to 200 degrees celsius and bake for 20 minutes or till golden brown and crispy.
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