Quinoa “Meat” Balls (Meatless, Gluten Free)
- 1 cup cooked quinoa
- 1 can red kidney beans
- 1 small can of tomato paste (with Italian herbs, if possible)
- 1/4 tsp garlic salt
- 1/4 cup Aleia’s Gluten Free Bread Crumbs
- fresh or dried basil, oregano, parsley to taste (optional)
Preheat oven to 350F (180C). Line two cookie sheets with parchment, or spray with nonstick spray.
In a large bowl, mash the beans with a potato masher or large fork until almost smooth (but leave a little texture). Add remaining ingredients, including quinoa, and, with clean hands, knead the “dough” to combine well.
Using a small ice cream scoop or tablespoon, scoop the mixture and roll into balls. Place on cookie sheets and bake in preheated oven 25-35 minutes, rotating the pans about halfway through, until the balls are dry and well browned on the outside.
Serve immediately, or store in a covered container in the refrigerator up to 5 days. Makes about two dozen. May be frozen.