Quinoa Bawls with Spaghetti Marinara
Active Time: 20 minutes | Total Time: 45 minutes | Serves 4 to 6 | Gluten Free
- 1 cup quinoa (regular, red, or mixed)
- ½ cup chopped flat-leaf parsley
- 2 cloves garlic, chopped
- 1 cup grated Parmesan, plus more for serving
- 2 large eggs
- ½ cup teff flour
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Your favorite marinara sauce and pasta, for serving
Heat the oven (with the oven rack in the middle) to 400°F. Line a rimmed sheet pan with parchment paper.
In a medium saucepan, combine the quinoa and 2 cups water over high heat. Let come to a boil, cover, reduce heat to low, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Fluff with a fork, cover, and let stand 5 minutes more. Let cool.
Chop the parsley and garlic. Grate the Parmesan.
In a large bowl, beat the eggs. Add the quinoa, parsley, garlic, Parmesan, teff flour, oregano, salt, and pepper and mix well to combine. Shape into balls about 1½ inches in diameter (you should get about 22) and place on the prepared pan. Bake until they start to brown, 10 to 12 minutes.
Serve them with your favorite marinara sauce and pasta. Sprinkle with Parmesan.
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