This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
It’s December and it’s time to really start thinking about the upcoming holidays. Hanukkah already began and Christmas is right around the corner. Every Christmas Eve I try to make a healthy and delicious appetizer for our family party. Recently I tested these Spinach Quinoa Balls out on my immediate family, and these were such a hit that the next time I make them, I need to make a double batch! They are THAT good.
I am so excited to partner with Bob’s Red Mill to create this amazing recipe. I use Bob’s Red Mill’s products all the time and their quinoa is my favorite. Quinoa is marketed as a grain, but it is actually a seed. Quinoa is a complete protein (it contains all of the essential amino acids) and it is naturally gluten-free. I chose to use their red quinoa which is not only healthy, it also looks pretty and tastes delicious. Pair the red quinoa with the spinach and you have one festive looking and insanely delicious appetizer.
Disclaimer: This post is sponsored by Bob’s Red Mill. The wonderful people at Bob’s Red Mill compensated me for the time spent developing and photographing this recipe. However, like always, the opinions are entirely my own. Promise 🙂 My sponsors help make this blog possible.
Gluten Free Spinach Quinoa Balls
Ingredients
- 2 boxes 10 ounce frozen spinach defrosted and water thoroughly squeezed out
- 1 chopped onion
- 5 tablespoons organic butter melted
- 2 cloves garlic minced
- 1 teaspoon ground pepper
- 1/2 teaspoon kosher salt
- 1 cup Bob's Red Mill Red Quinoa cooked
- 1/4 cup sun dried tomatoes diced
- 1/2 cup almond meal or almond flour
- 1/2 cup ground flaxseed
- 6 beaten eggs can also use 4 whole eggs and 3 egg whites
- 1/3 cup freshly grated Parmesan cheese
Instructions
-
Preheat oven to 350 degrees.
-
Line a large baking sheet with parchment paper.
-
Mix all the ingredients together in a large bowl.
-
Refrigerate for at least an hour (can be left overnight).
-
Roll into balls and place onto prepared baking sheet.
-
Bake for 20 minutes. Let cool and enjoy!
Recipe Notes
*Nutritional Information not 100% guaranteed accurate, provided by www.caloriecount.com
These are so simple to make and no one has to know that they are packed with protein and healthy! It’ll be our secret.
Thanks so much for stopping by~
Looks so yummy + healthy!
Thank you!
I fell in love with quinoa during culinary school, and I’m probably the biggest spinach lover out there, so these quinoa bites are right up my alley, Lauren!
these are my favorite Becca!! 🙂
This looks so yummy Lauren!!
Thanks so much Dani!
These would be such a great appetizer for Thanksgiving! Glad I haven’t finalized my menu yet!
I hope you like them Johnna!
these look yummy! How many balls does the recipe yield?
Hi Linda! Depending upon the size of them, it yields between 24-30 balls. I hope you like them!
I don’t have almond meal and I’m not worried about gluten free.. Any substitute ?
Hi Amy! Yes, I would use bread crumbs instead. I hope you like them! 🙂
Would fresh spinach work for this recipe? If so, should I saute it til the moisture releases and then drain?
Yes absolutely Lee! I hope you like them!
Is this one cup of dry quinoa that you then cooked, or cooked quinoa measured to one cup??
Thank you!
Hi Kat! I know, measuring quinoa can be confusing. This calls for 1 cup of cooked quinoa. I hope you like them!
Can you freeze extras to save for another week?
Hi Lex! Yes, I would freeze cooked ones. I hope you like them!