Quinoa Salmon Peas Broccoli Baked Balls +9M
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pescatarian
Quinoa Salmon Peas Broccoli Baked Balls reflect a modern American trend of healthy eating, combining nutritious ingredients into a convenient, bite-sized form. Quinoa, a staple of Andean cuisine, pairs beautifully with salmon, a protein-rich fish popular in many coastal regions. These baked balls are perfect for meal prep, offering a wholesome option for busy weeknights or gatherings. As health-conscious cooking gains popularity, variations may include different vegetables or grains, making them versatile and adaptable to various dietary preferences.
Ingredients
- ●quinoa
- ●salmon
- ●peas
- ●broccoli
- ●egg
- ●bread crumbs
- ●parmesan cheese
- ●garlic
- ●onion
- ●lemon juice
- ●salt
- ●black pepper
- ●olive oil
- ●parsley
- ●cooking spray
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Rinse quinoa under cold water and cook according to package instructions until fluffy.
- 3Flake the cooked salmon into a large mixing bowl.
- 4Chop broccoli into small pieces and steam until tender, about 5-7 minutes.
- 5In the mixing bowl, combine cooked quinoa, flaked salmon, steamed broccoli, peas, and finely chopped onion.
- 6Add minced garlic, lemon juice, and chopped parsley to the mixture.
- 7Crack an egg into the bowl and mix until well combined.
- 8Stir in bread crumbs and parmesan cheese until the mixture holds together.
- 9Season with salt and black pepper to taste.
- 10Form the mixture into small balls, about the size of a golf ball.
- 11Place the balls on a baking sheet lined with parchment paper and lightly spray with cooking spray.
- 12Bake for 20-25 minutes, or until golden brown and firm to the touch.
- 13Remove from oven and let cool slightly before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated mozzarella
Nutritional yeast adds a cheesy flavor with fewer calories.
bread crumbs
Healthier: oats
Cheaper: crushed crackers
Oats provide a healthier binding option.
Techniques
mixingsteamingbaking
Equipment
large mixing bowlbaking sheetparchment papersteamerpot
🌶️🌶️🌶️Lowfisheggsmilkwheat
Also Known As
Quinoa Salmon BallsBaked Salmon Quinoa Bites
vegetariangluten-freenut-freesoy-free
Ingredients
- ●1 cup quinoa
- ●1 medium eggplant, diced
- ●2 cups cherry tomatoes, halved
- ●1/2 cucumber, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water and drain.
- 2In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
- 3While the quinoa is cooking, preheat the oven to 400°F (200°C).
- 4Spread the diced eggplant on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 20 minutes, or until tender and slightly browned.
- 5In a large bowl, combine the cooked quinoa, roasted eggplant, cherry tomatoes, cucumber, red onion, and parsley.
- 6In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss to combine.
- 7Taste and adjust seasoning if necessary.
- 8Serve the salad warm or at room temperature.
Equipment
medium saucepanbaking sheetlarge bowlsmall bowlwhisk
Ingredients
- ●1 cup cooked quinoa
- ●1 medium zucchini, grated
- ●1/2 cup rolled oats
- ●1/4 cup all-purpose flour
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup chopped fresh parsley
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp paprika
- ●1 large egg
- ●2 tbsp olive oil for frying
Instructions
- 1In a large bowl, combine the cooked quinoa, grated zucchini, rolled oats, all-purpose flour, Parmesan cheese, parsley, garlic, salt, black pepper, and paprika.
- 2Crack the egg into the mixture and stir until all ingredients are well combined.
- 3Heat olive oil in a large skillet over medium heat.
- 4Scoop about 1/4 cup of the mixture and form it into a patty.
- 5Place the patty in the skillet and flatten it slightly with a spatula.
- 6Cook for about 3-4 minutes on each side, or until golden brown and crispy.
- 7Repeat with the remaining mixture, adding more oil to the skillet as needed.
- 8Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil.
- 9Serve warm, garnished with additional parsley if desired.
Equipment
large bowlskilletspatulapaper towels
Ingredients
- ●1 cup quinoa
- ●2 cups broccoli florets
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup breadcrumbs
- ●2 cloves garlic, minced
- ●1/4 cup chopped fresh parsley
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp red pepper flakes (optional)
- ●1 egg
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Rinse the quinoa under cold water and cook it according to package instructions. Set aside to cool.
- 3In a food processor, add the broccoli florets and pulse until finely chopped.
- 4In a large bowl, combine the cooked quinoa, chopped broccoli, Parmesan cheese, breadcrumbs, garlic, parsley, salt, pepper, and red pepper flakes (if using).
- 5Add the egg to the mixture and mix until well combined.
- 6Form the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch.
- 8Remove from the oven and let cool slightly before serving.
Equipment
ovenbaking sheetparchment paperfood processormixing bowl
veganplant-basedgluten-freenut-free
Ingredients
- ●1 cup cooked quinoa
- ●2 ripe bananas
- ●1 apple, peeled and chopped
- ●5 dates, pitted
- ●1/2 cup water
- ●1/2 tsp cinnamon
Instructions
- 1In a blender, combine the cooked quinoa, ripe bananas, chopped apple, and pitted dates.
- 2Add the water and cinnamon to the blender.
- 3Blend the mixture on high speed until smooth and creamy.
- 4If the puree is too thick, add more water a tablespoon at a time until desired consistency is reached.
- 5Taste the puree and adjust sweetness if necessary by adding more dates or a drizzle of honey (optional).
- 6Transfer the puree to a serving bowl or container.
- 7Serve immediately or refrigerate for later use.
Equipment
blenderserving bowl
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1 lb ground beef
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup chopped parsley
- ●1 egg
- ●2 cloves garlic, minced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp Italian seasoning
Instructions
- 1Rinse the quinoa under cold water and drain.
- 2In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- 3Remove from heat and let quinoa cool slightly.
- 4In a large bowl, combine ground beef, cooked quinoa, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, and Italian seasoning. Mix until well combined.
- 5Preheat the oven to 400°F (200°C).
- 6Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and browned.
- 8Serve warm with your favorite sauce or pasta.
Equipment
saucepanbaking sheetmixing bowlmeasuring cupsmeasuring spoons
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