Holy SMOKES, guys, I'm in love with these things. This recipe for these quinoa balls was inspired by the ones I saw over at A Pretty Life. I was excited to find another way to prepare quinoa besides in a salad so I thought I'd try them, but I wanted to put my own spin on them. I thought that the version I planned in my head would be good, but I had no idea how delicious they would be.
The quinoa balls are tasty, but eating them with the spicy mayo is what takes them over the top. They are crispy on the outside, soft on the inside, and the dill pairs so nicely with the cheese. The spicy mayo adds a rich creaminess and some zip to them.
They are also really simple to put together, and you can tailor them to your own preferences. I really like dill with cheese, but if you're not crazy about it, you can cut the dill down, cut it out completely, or substitute another herb. I'm planning to try a version with some sundried tomato soon. Maybe I can add a little feta to those...yum!
These would be a great appetizer for a get together...or to eat all by yourself. (I would totally do it.) The only reason I haven't made a batch a day is because I used the last of my quinoa for this recipe. Sad day. As soon as I get more, you can bet I'll be making more of these little wonders. You have to try them, and don't skip the spicy mayo!
Ingredients for the quinoa balls (yields approximately 24):
- 1 cup of quinoa
- 2 cups of water
- 1 teaspoon of dried Italian herb mix
- 1/4 teaspoon of salt
- 1 egg, beaten
- 1/2 cup of mozzarella cheese, grated
- 1/2 cup of aged cheddar, grated
- 1/4 cup of Parmesan cheese, grated
- 1 tablespoon of all-purpose flour
- 1 teaspoon of paprika
- 1 and 1/2 teaspoon of dried dill
- 1 garlic clove, minced
Ingredients for the spicy mayo:
- 1/2 cup of mayonnaise
- 1 teaspoon of garlic chili sauce
- 1 teaspoon of lemon juice
Preheat the oven to 375 degrees.
Rinse the quinoa in a fine mesh strainer and drain. Bring the water to a boil in a medium pot to allow room for the quinoa to expand as it cooks. Add the Italian herb mix, salt and quinoa. Allow the quinoa to come to a boil again, then turn the heat to low. Simmer the quinoa, covered, for 15 minutes, then remove the pot from the burner and allow it to stand, covered, for another 5 minutes. Fluff the quinoa with a fork, then set it aside and let it cool completely.
In a large bowl, beat the egg. Add the quinoa, cheeses, flour, paprika, dill and garlic and mix well.
Form tablespoonfuls of the quinoa mixture into balls by hand and place them on a greased baking sheet. You will want to give them a bit of a squeeze when forming them because otherwise they may fall apart in the oven. Bake them at 375 degrees for 18-20 minutes, or until they are golden brown.
To make the spicy mayo, mix the mayonnaise, garlic chili sauce and lemon juice together. You can adjust the amounts to taste.
Serve the quinoa balls straight out of the oven with a side of the spicy mayo for dipping. Enjoy!
I shared this on: