Name: Baked Quinoa Veggie Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 75 g quinoa; 25 g zucchini; 25 g carrot; 12.5 g onion; 3.75 g parsley; 0.5 clove garlic; 12.5 g breadcrumbs; 5 g flaxseed; 0.25 tsp oregano; 0.25 tsp basil; 0.25 tsp salt; 0.25 tsp black pepper; 1.25 g olive oil

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Baked Quinoa Veggie Balls

Baked Quinoa Veggie Balls

Delicious baked veggie balls made with quinoa and fresh vegetables, perfect for a healthy meal.

This meal provides a nutritious and satisfying option for dinner, supporting a balanced diet with high protein and fiber.

Source

Ingredients:

75
g
quinoa
25
g
zucchini
25
g
carrot
12.5
g
onion
3.75
g
parsley
0.5
clove
garlic
12.5
g
breadcrumbs
5
g
flaxseed
0.25
tsp
oregano
0.25
tsp
basil
0.25
tsp
salt
0.25
tsp
black pepper
1.25
g
olive oil

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Instructions:

Preheat your oven to 190°C. Line a baking tray with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, chopped onion, minced garlic, chopped parsley, breadcrumbs, flaxseed mixture, dried oregano, dried basil, salt, and black pepper. Mix well until all ingredients are evenly combined.
Using your hands, shape the mixture into small balls, about 3-4 cm in diameter, and place them evenly spaced on the prepared baking tray.
Lightly spray the veggie balls with olive oil to help them brown and crisp up in the oven.
Bake in the preheated oven for 25-30 minutes, or until the veggie balls are golden brown and crispy on the outside.
Remove from the oven and let the veggie balls cool slightly before serving.

Nutrition	Per Serving 164 g	Per 100g
Energy	197.9 kcal	121 kcal
Protein	6.1 g	3.7 g
Fibre	5.4 g	3.3 g
Salt	1.5 g	0.9 g
Sugar	3.2 g	1.9 g
Carbohydrates	32 g	19.5 g
Fat	5.3 g	3.2 g

Environmental	Per Serving 164 g	Per 100g
CO2	0.3 kg	0.2 kg
Water	0.9 l	0.5 l

75
g
quinoa
25
g
zucchini
25
g
carrot
12.5
g
onion
3.75
g
parsley
0.5
clove
garlic
12.5
g
breadcrumbs
5
g
flaxseed
0.25
tsp
oregano
0.25
tsp
basil
0.25
tsp
salt
0.25
tsp
black pepper
1.25
g
olive oil

Preheat your oven to 190°C. Line a baking tray with parchment paper or lightly grease it with olive oil.

In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, chopped onion, minced garlic, chopped parsley, breadcrumbs, flaxseed mixture, dried oregano, dried basil, salt, and black pepper. Mix well until all ingredients are evenly combined.

Using your hands, shape the mixture into small balls, about 3-4 cm in diameter, and place them evenly spaced on the prepared baking tray.

Lightly spray the veggie balls with olive oil to help them brown and crisp up in the oven.

Bake in the preheated oven for 25-30 minutes, or until the veggie balls are golden brown and crispy on the outside.

Remove from the oven and let the veggie balls cool slightly before serving.