Little people like me need lots of protein. And this tasty little appetizer idea provides a good and tasty dose with quinoa, beans and peanut butter. I adore little bites, and these little savory balls can be served as a light meal too, as they are quite filling.
But these baked quinoa balls have more than just protein. Combined with sun-dried tomatoes, jalapeño, tamari, ground ginger and coconut milk, they have a wonderful rich and deep Thai-style flavor, and the zesty peanut butter dipping sauce with lime, tamari, coconut milk and toasted sesame oil is just heavenly. You won’t be thinking about how healthy these are!
Almond or other nut butters can be used instead of the peanut butter if desired.
|Baked Quinoa Balls with Peanut Dipping Sauce
|Recipe by Lisa Turner
Adapted from Ricki Heller
Published on March 20, 2016
Healthy protein-rich baked quinoa and peanut butter balls served with a savory peanut butter, lime and tamari dipping sauce
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- 1/2 cup dried quinoa (1 1/2 cups cooked)
- 1/3 cup dried navy beans (1 cup cooked)
- 6 sun-dried tomatoes
- small handful of fresh cilantro or parsley
- 1 clove garlic, chopped
- 3 tablespoons natural smooth or chunky peanut butter
- 1 tablespoon tamari (soy) sauce
- 2 tablespoons ground flax seeds, soaked in 4 tablespoons of warm water for 15 minutes
- 1/4 cup coconut milk
- 1/3 teaspoon ground ginger
- 1 jalapeño, seeded and chopped
- 3/4 cup natural smooth or chunky peanut butter
- 1/4 cup coconut milk
- juice from 1 lime (2 tablespoons)
- 2 tablespoons tamari (soy) sauce
- 1/4 cup fresh cilantro or parsley, chopped
- 2 teaspoons toasted sesame oil
- 1 teaspoon maple syrup or honey
- water as needed
Rinse the quinoa and soak in 1 cup of water for 8 hours or overnight. Rinse the navy beans and soak in several inches of water over the same 8 hours or overnight.
Drain and rinse the navy beans, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until soft. Drain and let cool to room temperature.
Meanwhile, bring the quinoa to a boil in a small saucepan, then reduce heat to low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop.
Once the quinoa and navy beans have cooled down, transfer to a food processor. Pulse until the mixture is chunky. Now add the sun-dried tomatoes and the remaining ingredients, and process until a smooth mixture is formed.
Line a baking sheet with parchment paper and preheat an oven to 350°.
Grease your hands with oil and shape the quino mixture into small balls, about 1 1/2 inches in diameter. Place on the prepared baking sheet and bake for 30 to 35 minutes until nicely browned, turning the balls halfway through the baking time.
Remove from the oven and let sit on the baking sheet for another 10 to 15 minutes so they firm up.
To make the sauce, combine all of the ingredients in a small food processor or blender and process until smooth, adding water as needed to thin your desired consistency.
To serve, drizzle some of the sauce over the balls. Best served warm or at room temperature, but the balls and sauce and be refrigerated for up to several days in sealed containers. Bring to room temperature before serving.
Makes 18 to 20 balls and about 1 1/2 cups sauce
I’m sharing this with Jac’s weekly Meat Free Mondays event.
More little bites to enjoy from my kitchen:
Baked Mini Vegetable Chickpea Samosas
Chickpea Avocado Bites with Sun-Dried Tomatoes
Mung Dal Vada (Fried Indian Lentil Fritters)
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce