Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup breadcrumbs
- 1/2 cup grated carrots
- 1/2 cup chopped bell peppers
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp black pepper
- Salt to taste
- Olive oil for frying
Instructions
- Start by gathering all your ingredients. Cook the quinoa beforehand and let it cool. Chop the vegetables finely, including bell peppers, onions, and carrots.
- In a large mixing bowl, combine the cooked quinoa, breadcrumbs, chopped vegetables, minced garlic, spices, and salt. Mix until well-combined, then form into small balls.
- Heat olive oil in a frying pan over medium heat. Fry the meatless balls until golden brown and crispy on all sides, about 4-5 minutes.
- Remove from the pan and place on paper towels to absorb excess oil. Serve warm, garnished with fresh herbs or sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These meatless balls can also be frozen for up to 2 months—layer with parchment paper in a freezer-safe container.
- For gluten-free options, use gluten-free breadcrumbs.
- Feel free to substitute or add your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 3 meatless balls
- Calories: 200 Kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg