Quinoa Balls with Pine Nuts and Raisins

Name: Quinoa Balls with Pine Nuts and Raisins
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 serving
Ingredients: 1 can (15 ounces) white beans; 2 cups cooked quinoa; ½ cup raisins; ¼ cup pine nuts; ¼ cup chopped cilantro; 1 clove garlic, minced; 2 tablespoons tomato paste; 1 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon cumin powder; ½ teaspoon Coriander; ¼ teaspoon ground cloves; ¼ teaspoon ground black pepper; 2 eggs

User Reviews

4.7

9 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
6
Calories
234 kcal
Course
Main Course
Cuisine
Mediterranean

Quinoa Balls with Pine Nuts and Raisins

Demi Nguyen

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This recipe for quinoa balls with pine nuts and raisins are vegetarian meatballs adapted from my favorite Mediterreanean-inspired lamb meatballs with pine nuts and raisins. Serve these quinoa balls with a creamy herb lemon tahini sauce, homemade pita, and a pumpkin couscous salad, and you've got a Mediterranean meal.

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Ingredients

Servings

1 can (15 ounces) white beans rinsed and drained
2 cups cooked quinoa from about 1 cup uncooked
½ cup raisins coarsely chopped
¼ cup pine nuts toasted and cooled
¼ cup chopped cilantro
1 clove garlic, minced
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cumin powder
½ teaspoon Coriander
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
2 eggs lightly beaten

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Instructions

Turn on the oven to 375°F. Put the drained white beans on a rimmed baking sheet in a single layer and bake for about 15 minutes until lightly toasted and dried. Let cool and then partially mash in a large bowl, leaving some pieces of bean. You can use this baking sheet for baking the quinoa balls.
Add all of the remaining ingredients except for the eggs in into the bowl with the beans. Stir to mix.
Add the lightly beaten eggs to the bowl and stir in completely.
Line a baking sheet with parchment paper, and then use a medium cookie scoop or your hands to shape about 24 firmly-packed, golf ball-sized balls. Cook them on the parchment paper for about 20 minutes until lightly browned.

Notes

This recipe makes about 2 dozen quinoa balls.
Use a #40 cookie scoop or your hands to shape veggie balls that are about one and a half table-spoons in size. Wetting your hands will help them from sticking.
If you have time, let the mixture rest in the refrigerator for 30 minutes or more.
If you have time, let the mixture rest in the refrigerator for 30 minutes or more.
Cooked quinoa balls can be stored in the refrigerator for up to three days or in the freezer for three to six months.

Nutrition Information

Show Details

Serving 4quinoa balls Calories 234kcal (12%) Carbohydrates 36g (12%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 55mg (18%) Sodium 462mg (19%) Potassium 562mg (16%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 217IU (4%) Vitamin C 2mg (2%) Calcium 71mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 234 kcal

% Daily Value*

Serving	4quinoa balls
Calories	234kcal	12%
Carbohydrates	36g	12%
Protein	10g	20%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Cholesterol	55mg	18%
Sodium	462mg	19%
Potassium	562mg	12%
Fiber	6g	24%
Sugar	2g	4%
Vitamin A	217IU	4%
Vitamin C	2mg	2%
Calcium	71mg	7%
Iron	4mg	22%