These vegan beetroot quinoa balls are crunchy on the outside and moist & tender on the inside. Easy to prepare and super healthy! They're the perfect snack or entree to have with my easy lemon tahini dressing or protein source for buddha bowls.
WHAT GOES INTO THIS RECIPE
This recipe is very easy to prepare and is made with simple ingredients. All you need is a small pot, a grater, a food processor and the following ingredients (two key secret ingredients at the top):
Firm tofu smashed: make sure you buy organic non GMO tofu. There's some really nasty soy products out there! Soy will be one of the main protein sources, so buy a quality one! Other than protein, tofu provides tenderness and helps the mixture hold together.
Tapioca flour: is a white starchy gluten-free flour that will help bind the ingredients together. I highly recommend not skipping or substituting this ingredient!
Cooked quinoa: you can use any quinoa that you have in the pantry! I normally use white quinoa.
Beetroot grated: peel it and grate it raw! I used to cook it but then I realised there's absolutely no need for it, making the prep for this recipe a lot simpler, happy days!
Pepitas (pumpkin seeds): they add so many nutrients to this recipe plus crunchiness to every bite, yum!
Lemon zest: I am a big fan of it! Enhances the flavours and adds a lovely citrus touch.
Onion & garlic diced: cooking staples that always add flavour and nutrients.
Ground coriander & dried oregano: these are the herbs & spices that I add, but you can get creative and try different things if you like! If you have fresh herbs like basil or parsley they will go great as well.
WHY YOU WILL LOVE THIS VEGAN BEETROOT QUINOA BALLS
This recipe is perfect to make a big batch so you are set for the meal prep of week with a healthy meal! Combine them with my lemon tahini dressing to dip in.
You can eat them as snack or appetizer served over some leafy greens, put them in a wrap or add them as the protein source in buddha bowls (this is my favourite way to eat them!).
They are easy to make and super healthy.
You can store them in the fridge in an airtight container for up to 5 days or freeze them.
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VEGAN BEETROOT QUINOA BALLS
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 balls 1x
- Category: Appetizer, main
- Cuisine: Mediterranean
- Diet: Vegan
Description
These vegan beetroot quinoa balls are crunchy on the outside and moist & tender on the inside. Easy to prepare and super healthy! They're the perfect snack or entree to have with my easy lemon tahini dressing or protein source for buddha bowls.
Ingredients
1 cup beetroot grated (approx. half big beetroot)
1 cup firm tofu smashed (approx 120g)
1 cup cooked quinoa
Zest of 1 lemon
1 garlic clove finely diced
½ onion finely diced
⅓ cup pumpkin seeds
1 tbsp dried oregano
1 tsp ground coriander
3 tbsp tapioca flour
Salt to taste
Instructions
- Add all the ingredients to the food processor and pulse until all the ingredients are well combined (don't over process it though!). This should take approx. 1 minute
- Transfer to a large bowl and let it rest for 30 minutes*
- Roll the balls with the hands (you can make burger patties too)
- Bake at 200 degree celsius for 20 minutes
Notes
- The resting time will help the ingredients bing together and will make the process of rolling the balls easier
- Enjoy with tahini dressing
- Store them in the fridge for up to 5 days or freeze them
Marta says
I love making these beetroot balls! They're super easy and tasty. Thanks for the recipe.
Pepa says
What a fun way to include beetroot in the diet, thanks for sharing this amazing idea !!
Pepa says
What a fun way to include beetroot in the diet, thanks for sharing this amazing idea
Ale says
They are so delicious and the little ones love the colour !!
Laura says
I love this quinoa balls!! Easy and healthy, so they taste even better!
Blanca says
Love how easy and delicious these are! The tapioca flour does make the difference!! Thank you for sharing
Fefe says
Loved it!!!