Quinoa Balls with Mint Sauce

Plate of meatballs with peppers
Delicious alternative to meatballs - high protein and flavour packed.


Quinoa Balls with Mint Sauce

Delicious golden nuggets that make the perfect alternative to traditional meatballs. Rich in protein and great for putting in sandwiches, having as a light dinner, or mixing into sauce with pasta.

Ingredients for quinoa balls

150g quinoa

225ml vegetable stock (vegetable stock cube dissolved in 225ml water)

1 small onion

1 small red pepper

1tbsp olive oil

125g wholemeal breadcrumbs

2 tsp gluten-free flour

1/2 tsp mixed herbs

1/2 tsp curry powder or garam masala

pinch of sugar

pinch of salt

pinch of ground black pepper

For the sauce

3 sprigs of mint (or 1 tbsp of dried mint)

1 garlic clove

2 tbsp lemon juice

200g plant-based yoghurt

sea salt

freshly ground white pepper


  1. Rinse the quinoa in a sieve until the water runs clear. Bring it to the boil in the stock and simmer over a medium heat until the quinoa has absorbed the stock.

  2. In the meantime, peel and finely chop the onion. Quarter the peppers, remove the seeds and chop into little cubes. Heat the 1 tbsp oil in a pan and sauté the chopped vegetables until the onion is transparent. Leave to cool slightly.

  3. Mix together the quinoa, vegetable mixture, breadcrumbs, flour and herb salt. Add the pepper, curry powder, sugar and combine everything well. Use your hands to shape the mixture into little balls.

  4. Heat some oil in a pan and fry the little balls over a medium heat until they are golden brown all over. Remove from the pan and leave to drain on some kitchen paper.

  5. For the sauce, pick the leaves from the mint stalks and chop finely. Peel and finely chop the garlic. Stir together the mint, garlic, lemon juice and yoghurt until smooth. Season with salt and pepper.

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