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Giving A Twist To Vegan Recipes: BBQ Quinoa Balls (Recipe)

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Pulse 1 head steamed cauliflower (1/2 at a time), 2 garlic cloves in food processor for 10s. Mix with 3 cups quinoa cooked in veggie broth, 1 onion, diced, salt, pepper, 1 cup breadcrumbs, 2 tbsps pickle relish, 1/4 cup flour, 1/2 cup BBQ sauce. Refrigerate 15 mins. Form sticky balls. Fry in 1 tbsp olive oil till golden brown. Top with BBQ sauce and bake at 325 F (15 mins). Don't want fried? Drizzle oil and bake for 35 mins.

Quinoa is so much fun to play with, from appetizers to salads to entrees and even desserts. It’s such a versatile, protein-packed seed. This time, I experimented with some fun barbecue flavors, adding a twist to a hush puppy or fritter to create my super-tasty vegan barbecue quinoa balls recipe!

Enjoy as appetizers, burger patties, in salads, or even grilled! Yum!

Ingredients

  • 3 cups cooked quinoa (made in vegetable broth instead of water for richer flavor)
  • 1 cauliflower head, steamed and drained
  • 1 onion, finely diced
  • 2 garlic cloves
  • 1 cup breadcrumbs
  • 1 cup barbecue sauce, divided in half
  • 2 tablespoons pickle relish
  • 1/4–1/2 cup flour
  • Salt and pepper, to taste

Directions

  • Preheat oven to 375°.
  • Place half the cauliflower, along with the garlic, into the food processor and pulse for 5–10 seconds.
  • Remove and pour cauliflower into a bowl before adding the second half of cauliflower to the food processor and repeating the process, removing and placing into the bowl.
  • Stir quinoa, breadcrumbs, relish, salt, pepper, 1/4 cup flour, and half of the barbecue sauce together with the cauliflower and then place the bowl in the refrigerator for 10–15 minutes, allowing everything to cool off a bit.
  • After 15 minutes, remove from refrigerator and, using your hands, form mixture into golf ball–sized balls, placing the balls directly onto a large skillet. If the mixture is too wet, add additional flour 1 tbsp at a time until reaching desired, sticky ball consistency.
  • Drizzle 1 tbsp of olive oil on the skillet and then cook balls on medium-high heat until they’re golden brown on all sides, making sure to be careful when flipping them over,
  • Pour a small amount of the rest of the barbecue sauce on top of each ball, making sure they all get covered with the sauce, but you don’t want them to be soaked with sauce or else they will get soggy.
  • Remove balls from skillet and place on a baking sheet; bake for approximately 15 minutes.
  • Remove from oven and enjoy!

Note: If you don’t want to fry the balls, drizzle with a little oil, place on a baking sheet, and bake for 30–35 minutes until the balls are golden brown and firm on the outside, yet soft inside.

Image courtesy: http://healthyvoyager.com/

Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

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