Vegan recipe for Baked Quinoa Balls with a delicious peanut dipping sauce

1/2 cup dried quinoa (1 1/2 cups cooked)
1/3 cup dried navy beans (1 cup cooked)
6 sun-dried tomatoes
small handful of fresh cilantro or parsley
1 clove garlic, chopped
3 tablespoons natural smooth or chunky peanut butter
1 tablespoon tamari (soy) sauce
2 tablespoons ground flax seeds, soaked in 4 tablespoons of warm water for 15 minutes
1/4 cup coconut milk
1/3 teaspoon ground ginger
1 jalapeño, seeded and chopped

Makes 1 1/2 cups

3/4 cup natural smooth or chunky peanut butter
1/4 cup coconut milk
juice from 1 lime (2 tablespoons)
2 tablespoons tamari (soy) sauce
1/4 cup fresh cilantro or parsley, chopped
2 teaspoons toasted sesame oil
1 teaspoon maple syrup or honey
water as needed

How to
Rinse the quinoa and soak in 1 cup of water for 8 hours or overnight. Rinse the navy beans and soak in several cms of water over the same 8 hours or overnight.

Drain and rinse the navy beans, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until soft. Drain and let cool to room temperature.

Meanwhile, bring the quinoa to a boil in a small saucepan, then reduce heat to low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.

Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop.

Once the quinoa and navy beans have cooled down, transfer to a food processor. Pulse until the mixture is chunky. Now add the sun-dried tomatoes and the remaining ingredients, and process until a smooth mixture is formed.

Line a baking sheet with parchment paper and preheat an oven to 350°.

Grease your hands with oil and shape the quinoa mixture into small balls, about 1 1/2 inches in diameter. Place on the prepared baking sheet and bake for 30 to 35 minutes until nicely browned, turning the balls halfway through the baking time.

Remove from the oven and let sit on the baking sheet for another 10 to 15 minutes so they firm up.

To make the sauce, combine all of the ingredients in a small food processor or blender and process until smooth, adding water as needed to thin your desired consistency.

To serve, drizzle some of the sauce over the balls. Best served warm or at room temperature, but the balls and sauce and be refrigerated for up to several days in sealed containers. Bring to room temperature before serving.

Lisa’s Vegetarian Kitchen (Lisa’s Vegetarian Kitchen) / CC BY 2.5

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