Try this Quinoa, Lentil and Spinach "Meatballs" recipe, or contribute your own.
Suggest a better descriptionCan cook the lentils and quinoa together in vegetable stock and 1/2 tsp. salt. Bring to a boil, cover and reduce to a simmer for 15 minutes, remove from heat and let sit 5 minutes, fork fluff.
Mix the beans or meat with all the ingredients, don't over mix. Let sit in the fridge for an hour to absorb the flavours.
Preheat oven to 425 F. Roll mixture into balls, place on parchment paper lined baking sheet.
Bake for 15 minutes, flip, increase temperature to 450 F and cook for an additional 15 minutes (if they are already looking browned you don't need to increase the temperature).
You can play with the spices for whatever flavour you want!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2992g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 225 | ||
Calories from Fat: 4 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 13489.1mg | 465 % | |
Potassium 441mg | 12 % | |
Total Carbohydrate 53.3g | 16 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 48.5g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 225
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