Description
These mushroom quinoa and red pepper veggie balls are a wholesome vegetarian recipe full of earthy mushrooms, nutty quinoa, sweet roasted peppers, and fresh herbs. Perfect for meal prep, appetizers, or light dinners, they’re naturally gluten-free, easy to make, and bursting with flavor.
Ingredients
1 cup cooked quinoa
1 cup finely chopped mushrooms
1/2 cup diced red bell pepper
1/4 cup finely chopped onion
2 cloves garlic minced
1/4 cup chopped fresh parsley
1/2 cup breadcrumbs or gluten-free crumbs
1 large egg or flax egg for vegan
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Cook the quinoa according to package directions, fluff with a fork and cool slightly.
2. In a skillet, sauté onion, garlic, and red pepper over medium heat until soft.
3. Add mushrooms to the skillet and cook until golden and moisture is released.
4. In a bowl, mix cooked quinoa, sautéed vegetables, breadcrumbs, parsley, egg, salt, and pepper until combined.
5. Form mixture into golf-ball sized balls and place on a lined baking sheet.
6. Bake at 375°F (190°C) for 20–25 minutes, turning once, until golden and crisp outside.
Notes
Use cremini or button mushrooms for best texture.
Make vegan by replacing egg with a flax egg.
Freeze baked balls for up to 2 months and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main dish / appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 160
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg