There’s nothing more satisfying than using every last bit of produce in your refrigerator. Interestingly, the mini sweet peppers were originally purchased for the portobello pizzas, which lead to the stuffed mini peppers, and left the refrigerator with excess bean mixture and quinoa. The circle of meals. While the bean mixture isn’t bad over quinoa, but we have something more creative in mind.
Ingredients: Leftover bean mixture (Lima beans, kidney beans, red onion, tomato paste, balsamic vinegar), quinoa (about 1/2 of a cup was leftover), flax seed
Directions: Soak 1 tablespoon of flax seed in about 2 tablespoons of water and let sit for 10 mins. Combine quinoa, bean mixture and flax once soaked. A little bit of whole wheat flour was thrown in to absorb some moisture.
Make into small balls on cooking sheet. Cheese was added to these, but it’s not required for structure. The flax seed acts well as a binding agent. Bake for only about 10 mins or so. Afterall, there’s no meat that you need to worry about cooking thoroughly.
These came out great and required very little time to prepare. And their taste will convince even the heartiest of meat eaters.
2 thoughts on “#Leftoverremix Quinoa Meatless Balls”
I’ve recently had to go gluten free so it’s great to find recipes I can try with alternatives to wheat. Thank you.
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Glad you like it!