Mushroom Quinoa and Red Pepper Veggie Balls
These Mushroom Quinoa and Red Pepper Veggie Balls are crispy on the outside, tender on the inside, and packed with savory mushroom flavor, fluffy quinoa, and a sweet pop of red bell pepper. Perfect as a healthy appetizer, stuffed in wraps, or served with marinara over pasta, they’re a wholesome yet indulgent plant-based delight.
Equipment
- Skillet
- Mixing bowl
- Baking sheet
Ingredients
Ingredients
- 1 1/2 cups mushrooms, finely chopped
- 1 cup cooked quinoa
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 eggs or flax eggs
- 1/2 cup breadcrumbs (gluten-free if needed)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Add mushrooms, red bell pepper, onion, and garlic. Cook for 7-8 minutes until mushrooms release their moisture and turn golden.
- In a large bowl, combine sautéed vegetables, cooked quinoa, parsley, breadcrumbs, smoked paprika, salt, and pepper. Add eggs (or flax eggs) and mix until well combined.
- Scoop 1 1/2 tablespoons of the mixture and roll into balls. Place on a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 20-25 minutes, turning halfway, or pan-fry for 3-4 minutes per side until crispy and golden.
- Cool for a couple of minutes and enjoy warm.
Notes
For a vegan version, use flax eggs and gluten-free breadcrumbs if desired. Freeze cooked veggie balls for up to 2 months.
Nutrition
Calories: 80kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 0.5gCholesterol: 15mgSodium: 120mgFiber: 2gSugar: 1gVitamin A: 4IUVitamin C: 12mgCalcium: 2mgIron: 4mg
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