Quinoa Vegetable Meatballs from Fresh Balance Nutrition

This recipe is by Nutirtionist Jennifer Cohen Katz RDN LDN CC. You can find more about it at freshbalancenutrition.com


  • 1 ¼ cup cooked quinoa, divided
  • 2 Tablespoons olive oil
  • ½ medium yellow onion, sliced
  • 2 garlic cloves, minced or pressed
  • 8 ounces container bella mushrooms, sliced
  • 1 cup spinach, sliced
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup chickpea flour
  • ⅓ cup fresh dill
  • 1 teaspoon cumin
  • ¼ teaspoon red pepper flakes
  • 2 tablespoon nutritional yeast
  • 1 tablespoons tamari
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper


  1. In a large pan, heat 2 tablespoons of oil. Add onion and sauté 5 minutes until soft and translucent. Add garlic and mushrooms. Sauté 5-8 minutes until the mushrooms are tender. Stir in spinach until wilted. Remove from heat and set aside.
  2. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  3. Add 1 cup quinoa, mushroom mixture, and egg to a food processor. Pulse until well combined. Transfer to a mixing bowl.
  4. Add chickpea flour, remaining ¼ cup of quinoa, dill, cumin, red pepper flakes, nutritional yeast, tamari, salt, and pepper. Stir to combine.
  5. Use a scoop to portion 2 tablespoons of the mixture. Shape into about 20 balls and place on baking sheet. Bake 20-25 minutes.