Quinoa Balls Recipe | Vegan BLW Recipe
These quinoa balls are a delicious high-iron recipe for baby led weaning and toddlers. They are also vegan, gluten free, and a recipe that the whole family can enjoy!
Servings 12 Balls
Calories 50kcal
Ingredients
- 2 handfuls chopped spinach
- 1 teaspoon avocado oil
- 1 cup cooked quinoa
- 1 flax egg 1 tablespoon flax mixed with 3 tablespoon water
- 3 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ cup rolled oats pulsed a few times in the food processor
Marinara sauce
- ½ cup tomato puree
- 1 - 2 dates chopped
- 1 teaspoon olive oil
- 1 garlic clove
- Chopped basil
Instructions
- Preheat the oven to 400 F and line a baking tray with parchment paper and set aside.
- In a small skillet sauté the spinach in a little oil until it is wilted, about 2 minutes.
- In a large bowl combine quinoa, flax egg, wilted spinach, nutritional yeast, garlic powder, Italian seasoning and rolled oats.
- Shape into balls, lightly coat with oil and bake for 25 minutes
- While the quinoa balls are baking, prepare the marinara sauce.
- Bring saucepan to medium heat, add oil, garlic and sauté until garlic is fragrant, about thirty seconds.
- Add tomato puree and dates and simmer for a few minutes. Use an immersion blender and puree the mixture. Add chopped basil and serve along with quinoa balls.
Notes
This recipe is also great for school-age kids and adults, simply add a little salt to both the quinoa balls and marinara sauce.
Nutrition
Calories: 50kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 527IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg