Albóndigas de Quinoa en Salsa de Tomate

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is lower in calories and carbs, while brown rice is more economical.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and fiber, while canned beans are a budget-friendly option.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier binder, while crushed crackers can be more cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a more economical choice.

Rinse quinoa under cold water and drain.

Cook quinoa in vegetable broth according to package instructions until fluffy, about 15 minutes.

In a skillet, heat olive oil over medium heat and sauté diced onion and garlic until translucent, about 3-4 minutes.

Add diced bell pepper and carrot to the skillet and cook until softened, about 5 minutes.

In a large bowl, combine cooked quinoa, black beans, sautéed vegetables, chopped cilantro, cumin, paprika, salt, and black pepper.

Mix in breadcrumbs and egg until well combined.

Form mixture into small balls, about the size of a golf ball.

Place meatballs on a baking sheet lined with parchment paper.

Preheat oven to 375°F (190°C).

Bake meatballs for 20-25 minutes, until golden brown and firm to the touch.

Serve warm with your favorite sauce or dip.

Cooking Techniques

Spice Level:

Allergens