I'm always looking for new ways to use quinoa since it packs so many benefits and it's an easy dish to whip up. These Broccoli Quinoa Balls are not only simple to make, but are so flavorful and filling. If you're not a fan of broccoli this is a good way to try it or a sneaky way to get kids to eat it. Afterall, broccoli is a cancer fighter!

I was in Italy for almost the entire month of December and that's where I got the inspiration for these quinoa balls. It was a little restaurant in Florence called Vivanda. I was quite surprised at how many plant-based and farm-to-table restaurants I found in ITalia. The broccoli quinoa balls I had at Vivanda were definietly fried in some oil and so delicious, but I wanted to create something a little healthier.

These are very similar to the quinoa meatballs I made in the past, but I used even fewer ingredients this time. My quinoa broccoli balls are baked and oil-free, but don't lack any flavor at all. I added a bunch of nutritional yeast for more of a cheesy flavor to go along with it. You can adjust it to what you like, but I think the cheesier the better! The broccoli can even be adjusted. That's why I just said I used 2 medium heads. Use more or less….whatever you prefer!

Next time I'm going to add even more nutritional yeast because I love a “cheesy” flavor – without using diary! These are great as a side dish or added to a main entree like pasta, salad or even an Asian stir-fry. A dipping sauce would go nicely with them if you're just eating them as a side dish. Enjoy!!!!

Broccoli Quinoa Balls

Please use organic ingredients when possible!

Course Appetizer, Side Dish

Prep Time 15

Cook Time 55

Total Time 1 10

Servings -12 balls

Author Megan Lawson

Ingredients

1/2 cup Quinoa uncooked
1 cup Water or Veggie Broth
2 medium Broccoli heads
2 Flax Eggs 2 tbsp ground flax + 6 tbsp water
1/4 cup Nutrtional Yeast
1 tsp Salt
1 tsp Garlic Powder
1/4 tsp Tumeric for health benefits only, not flavor
Pepper to taste

Instructions

Preheat oven to 350
Chop broccoli and spread on baking sheet lined with parchment paper and dry roast it in the oven for 25 min
While the broccoli is in the oven, put the quinoa in a small saucepan and cover with the water or veggie broth. Bring to a boil, then cover, lower the heat to simmer, and cook for ı5 minutes, until all of the liquid has been absorbed. Remove from the heat and set aside.
Then put the roasted broccoli, cooked quinoa, flax egg, garlic, Tumeric, salt and pepper In a food processor fitted with an “S” blade and process until a mixture is created. It should be sticky enough to easily roll into balls. Make sure not to over process as it needs to be thick & sticky enough to hold together when baking. Note: You can wet your hands with a little water if the mixture is too sticky to help roll them easier.
Then roll mixture into balls and place on parchment paper. Depending on the size of your balls, it should make between 9-12 balls.
Place baking sheet bake in the oven and bake for 30 minutes turning the balls after 15 minutes.
Remove from oven and allow to cool for 5-10 minutes then serve. These can be stored in the fridge in an air-tight container for up to 5 days.

BENEFITS OF THIS RECIPE:

Contains lots of anti-cancer properties
Assists in detoxing your body
Great source of protein, calcium, B-vitamins and other essential minerals and vitamins
Helps to boost energy levels
Full of fiber that will help keep you full and assist in weight loss