I have not had or cooked with quinoa yet, so I was excited to see what all the hype was about. I mean, nutritiously-speaking, it puts other grains to shame. I was hoping I was going to really like this!
- 1/2 cup quinoa
- 1 cup water
- 6 large button mushrooms, cleaned and thinly sliced
- Olive oil
- 1/2 bag of fresh baby spinach, chopped
- 1/2 red pepper, finely diced
- 1/4 cup onions, diced
- 2 teaspoon pine nuts
- 2 eggs
- 1/2 teaspoons crushed red pepper
- 1/2 teaspoons dried oregano
- 1/2 teaspoons dried rosemary
- Salt and pepper to taste
First things first, I got the quinoa cooking according to the directions on the box, chopped the onions and mushrooms and got them sauteing.
|Mushrooms and Onions|
|Veggie ball goodness|
Once the quinoa had cooled a bit, I added it to the mixture along with an egg...
and combined it all some more. I formed the mixture into balls and placed them on a cookie sheet that was covered in tin foil - this mixture made about 11 veggie balls. Finally, I took the remaining egg and whisked it together with some water to form an egg wash, which I used to coat each veggie-ball. A slight problem here: we did not have a brush in our kitchen so I went with the pouring method, which did not work out as well! (We made a trip to Target this weekend, and the brush situation was rectified.)
|In the oven|
|Extras for subs|