Mushroom Quinoa and Red Pepper Veggie Balls
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.
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.
Notes
For crispier edges, use an air fryer at 375°F for 15–18 minutes. Don't over-process the mixture to keep texture.
Nutrition
Calories: 120kcalCarbohydrates: 18gProtein: 5gFat: 4gSaturated Fat: 0.5gSodium: 190mgFiber: 3gSugar: 2gVitamin A: 8IUVitamin C: 20mgCalcium: 4mgIron: 6mg
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