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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

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Main Dish
Servings 2 people

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

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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