Quinoa and Black Bean "meat" balls
Creative | Gluten Free | Kids | Restaurants

Quinoa and Black Bean “meat” balls

Ingredients:

Quinoa and Black Bean “meat” balls

  • 1 cup cooked and cooled quinoa* (ensure it’s cooked + completely cooled before using)
  • 400 grams black beans* (rinsed, drained, dried)
  • 2 Tbsp olive oil
  • 3 cloves garlic (minced)
  • 1/2 cup diced shallot/onion
  • 1/4 tsp sea salt (plus more to taste)
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fennel seeds
  • /2 cup (vegan optional parmesan cheese)
  • 2 Tbsp tomato paste
  • A handful of fresh basil or parsley
  • 1 tablespoon of soy sauce
  • FOR SERVING (optional)

* Tomato sauce for pasta and pizza ( optional)

  1. Prepare you quinoa in advance to make sure it’s cooked and cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked. Preheat oven to 180C. Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch. Remove beans from the oven and then increase oven heat to 190C.
  2. Heat a large pan over medium heat. Once hot, add oil, garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat.
  3. Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON’T overmix). Then add cooked quinoa, parmesan cheese, tomato paste, fresh basil or parsley, and soya sauce. Pulse to combine until a textured dough forms (you’re not looking for a purée).
  4. Taste and adjust flavor as neede.
  5. If it’s too wet, add more parmesan cheese and pulse to combine.
  6. Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.

  7. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch.

  8. These meatballs are delicious as is, or you can add some pasta / pizza sauce to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.
  9. Serve with pasta, rice or on their own

By Anjalina Chugani

Main Course
Creative, Gluten Free, Kids, Restaurants

Method:

Quinoa and Black Bean “meat” balls

  • 1 cup cooked and cooled quinoa* (ensure it’s cooked + completely cooled before using)
  • 400 grams black beans* (rinsed, drained, dried)
  • 2 Tbsp olive oil
  • 3 cloves garlic (minced)
  • 1/2 cup diced shallot/onion
  • 1/4 tsp sea salt (plus more to taste)
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fennel seeds
  • /2 cup (vegan optional parmesan cheese)
  • 2 Tbsp tomato paste
  • A handful of fresh basil or parsley
  • 1 tablespoon of soy sauce
  • FOR SERVING (optional)

* Tomato sauce for pasta and pizza ( optional)

  1. Prepare you quinoa in advance to make sure it’s cooked and cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked. Preheat oven to 180C. Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch. Remove beans from the oven and then increase oven heat to 190C.
  2. Heat a large pan over medium heat. Once hot, add oil, garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat.
  3. Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON’T overmix). Then add cooked quinoa, parmesan cheese, tomato paste, fresh basil or parsley, and soya sauce. Pulse to combine until a textured dough forms (you’re not looking for a purée).
  4. Taste and adjust flavor as neede.
  5. If it’s too wet, add more parmesan cheese and pulse to combine.
  6. Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.

  7. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch.

  8. These meatballs are delicious as is, or you can add some pasta / pizza sauce to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.
  9. Serve with pasta, rice or on their own

By Anjalina Chugani

Main Course
Creative, Gluten Free, Kids, Restaurants

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