Black Bean Quinoa Balls
Ingredients
Black bean quinoa balls
- 1/2 cup quinoa
- 1 can black beans
- 1/2 cup sesame seeds
- 1/4 cup bread crumbs
- 2 tbsp tomato paste
- 2 tbsp nutritional yeast
- 1/2 tbsp Sriracha
- 1 tsp garlic powder
- 1 tbsp oregano
- 1 tbsp sage
- 1 tbsp rosemary
- 1 tbsp basil
- Pinch of salt and pepper
Sun-dried tomato sauce
- 1/2 cup halved cherry tomatoes
- 1/2 cup sun-dried tomatoes
- 1 tbsp apple cider vinegar
- 1 clove garlic
- 2 tbsp toasted pine nuts
- 2 tbsp nutritional yeast
- handful of fresh basil
- 1 tsp oregano
- pinch of salt and pepper
Zucchini pasta
- Zucchinis
Preparation
Quinoa balls
Add quinoa and one cup of water to pot and cook for about 15 minutes. Drain excess water and let cool down.
Meanwhile, drain black beans, rinse and add to bowl and mash coarsely. Add quinoa, sesame seeds, bread crumbs, tomato paste, Sriracha, nutritional yeast and spices and mix well together. Use hands to make into moldable dough.
Scoop out 2 tablespoons of dough and roll into balls. Place on baking sheets.
Preheat oven to 400 degrees Fahrenheit Bake for 35-40 minutes or until crispy.
Sun-dried tomato sauce
Place sauce ingredients into food processor and blend until creamy.
Zucchini pasta
Spiralize zucchinis and place in a large bowl.
Assembly
Add sun-dried tomato sauce to zucchini pasta and mix well. To serve, add the black bean quinoa balls as desired and enjoy.
