To think I never tried quinoa until about 7 months ago. Such an amazing food to incorporate into a gluten free diet. I try to get creative with ingredients so I thought a gluten free quinoa ball would be a fabulous little creation.
These don’t have to be entirely gluten free you can use regular bread crumbs if you like, but I eat gluten free always so this is the recipe I came up with.
As most of my recipes I try to use a minimal amount of ingredients. So the base of this is simply quinoa and gluten free bread crumbs seasoned and binded with a vegan type of egg mixture. I try to sneak in hemp hearts to practically everything I make because it’s a good source of getting omega 3’s along with other nutritional benefit including protein.
1 cup quinoa
1/2 cup gluten free bread crumbs
( seeing bread gluten free bread crumbs lack taste typically I seasoned them with 4 tablespoons hemp hearts, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon sea salt)
Wet breading mixture :
1/4 cup almond milk
1/4 cup water
2 tablespoons gluten free all purpose flour
1 tablespoon flax seed powder
In a large mixing bowl add 1 cup quinoa with the bread crumbs and add in enough of the wet mixture to coat everything evenly so it can be formed into balls. You will have some flax mixture left over. I added in the left over flax eggs to some bread crumb mixture to make bread balls. I’m new to this whole blog thing so hoping one day I have my measurements down to work exactly as needed.
Place balls on parchment paper on a baking sheet ( or you can spray the tray with cooking oil). Bake for 15 to 20 minutes at 350°.
I topped mine with a spicy cashew cheese sauce.
Ingredients for spicy cashew cheese sauce:
1/2 cup cashews
1/2 large carrot
3 tablespoons Sriracha
1 teaspoon ground tumeric
1 teaspoon garlic powder
1 teaspoon onion powder
Sea salt and pepper to taste
About 1/3 cup almond milk
Blend in high speed blender. I’d needed add extra non dairy milk to reach a creamy consistency.