Julia Walton
Packed with flavor, nutrients, and a satisfying texture, these Mushroom Quinoa and Red Pepper Veggie Balls are a go-to for weeknight dinners, lunchbox favorites, or even elegant party bites. The earthy mushrooms paired with nutty quinoa and sweet roasted red peppers create an irresistible combo that’s entirely plant-based, gluten-free, and wonderfully versatile.
Whether you’re a lifelong vegetarian or just exploring more plant-forward meals, this recipe makes it easy to enjoy wholesome ingredients in a form that’s easy to cook, serve, and enjoy. Plus, they crisp up beautifully on the outside while staying moist and hearty inside, making them a favorite for kids and adults alike.
What Kind of Mushrooms and Quinoa Work Best?
For the mushrooms, cremini or white button mushrooms are ideal—they offer just the right amount of umami without overpowering the dish. If you’re after a richer, more meaty flavor, try baby bellas. As for the quinoa, tri-color or red quinoa holds up best in texture, giving the veggie balls a hearty bite and visual appeal.
Ingredients for the Mushroom Quinoa and Red Pepper Veggie Balls
- Quinoa: A protein-packed base that gives structure and a pleasant nutty flavor.
- Mushrooms: Offer a savory depth that makes the balls feel more satisfying and umami-rich.
- Red Bell Pepper: Adds natural sweetness and a pop of color that brightens the whole dish.
- Onion and Garlic: Essential aromatics that boost the flavor base.
- Chickpeas: Help bind the mixture and add fiber and protein.
- Breadcrumbs: Keep the texture just right and help hold everything together.
- Flaxseed Meal: Acts as a plant-based binder while adding omega-3s.
- Fresh Parsley: Gives the mixture a refreshing lift.
- Olive Oil: Used for sautéing and helps develop golden, crispy edges when baked.
- Seasonings: Smoked paprika, cumin, salt, and black pepper elevate the flavor profile without overwhelming the vegetables.
How To Make the Mushroom Quinoa and Red Pepper Veggie Balls
Step 1: Cook the Quinoa
Rinse 1/2 cup of quinoa thoroughly under cold water, then cook it in 1 cup of water until fluffy. Let it cool completely before mixing.
Step 2: Sauté the Veggies
Heat olive oil in a pan over medium heat. Add diced onions, mushrooms, and red bell pepper. Cook until softened and the mushrooms release their moisture, about 7–10 minutes. Add minced garlic in the last minute.
Step 3: Blend the Base
In a food processor, combine the cooked quinoa, sautéed vegetables, chickpeas, flaxseed meal, parsley, and spices. Pulse until the mixture is chunky but well mixed.
Step 4: Add Breadcrumbs
Transfer the mixture to a bowl and stir in breadcrumbs a little at a time until the consistency holds together when rolled.
Step 5: Shape and Bake
Form the mixture into balls and place them on a lined baking sheet. Brush with olive oil and bake at 375°F (190°C) for 25–30 minutes, flipping halfway through.
Best Ways to Serve and Store These Veggie Balls
Serve these veggie balls warm from the oven with your favorite dipping sauce, over a grain bowl, or wrapped in pita with fresh veggies and hummus. They store well in an airtight container in the fridge for up to 4 days and freeze beautifully for up to 3 months. Reheat in the oven or air fryer to maintain their crisp texture.
What to Serve With Mushroom Quinoa and Red Pepper Veggie Balls?
Hummus and Pita
Creamy hummus and warm pita are perfect for turning these into a Mediterranean-style meal.
Roasted Sweet Potatoes
Add color and a touch of sweetness to the plate with crispy roasted sweet potato wedges.
Mixed Green Salad
A refreshing salad with lemon vinaigrette balances the savory depth of the veggie balls.
Brown Rice or Couscous
These grains complement the texture and bulk up the meal for a filling lunch or dinner.
Tzatziki Sauce
The cool tang of tzatziki is a fabulous contrast to the warm, spiced veggie balls.
Sautéed Greens
Spinach or kale with garlic makes a nutritious, earthy pairing.
Pickled Vegetables
Crunchy pickled veggies bring an acidic brightness to cut through the richness.
Want More Vegetarian Ideas?
If you love these Mushroom Quinoa and Red Pepper Veggie Balls, you’ll probably enjoy these other savory favorites:
- Easy Marinated Mushrooms Recipe
- Roasted Rosemary Sweet Potatoes
- California Spaghetti Salad
- Hashbrown Chicken Casserole
- Blueberry Lemon Dutch Baby
Save This Pin For Later
Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.
Tried it with a twist? Maybe a hint of cayenne or your favorite herbs? I’d love to hear how it turned out—drop your tips or questions in the comments below.
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite might be waiting there.
Mushroom Quinoa and Red Pepper Veggie Balls
Equipment
- skillet
- food processor
- baking sheet
Ingredients
Ingredients
- 1/2 cup quinoa
- 1 cup water
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 cup chopped mushrooms
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1 cup cooked chickpeas
- 2 tablespoons flaxseed meal
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
Instructions
- Rinse quinoa thoroughly and cook with water until fluffy. Cool completely.
- Heat olive oil in a skillet over medium heat. Sauté onion, mushrooms, and bell pepper until soft, about 7–10 minutes. Add garlic and cook 1 more minute.
- In a food processor, pulse cooked quinoa, sautéed vegetables, chickpeas, flaxseed, parsley, and spices until chunky.
- Transfer to a bowl. Stir in breadcrumbs gradually until mixture holds together.
- Form into balls. Place on a lined baking sheet. Brush with oil.
- Bake at 375°F for 25–30 minutes, flipping halfway through.