Simple to make, healthy and all types of delicious, these Gluten Free Spinach Quinoa Balls will be a huge hit at your next party or gathering!
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.
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!
If you are looking for some more healthy appetizer recipes, you will love this Spinach Artichoke Dip, Broccoli Cheese Dip, Spinach Quinoa Stuffed Mushrooms and definitely this Buffalo Cauliflower Dip!
Why You Should Make These Gluten Free Spinach Balls
Quinoa is marketed as a grain, but it is actually a seed. If you want to be even more technical, it is the seed of a grain, but still 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 festive and pretty and tastes delicious.
Pair the red quinoa with the spinach and you have one festive looking and insanely delicious appetizer. I love holiday colors!
So many of the appetizers at parties are filled with calories and fat. Now don't get me wrong, they are crazy delicious I am sure and you know I am all about moderation and enjoying yourself, but it is always helpful to have healthier choices.
And when I bring a more nutritious option to a party or gathering I know that I will definitely eat at least one thing that's healthy!
These are so simple to make and no one has to know that they are packed with protein and nutrients and also healthy! It'll be our secret.
I do recommend that you make a double batch because they never last long. Or you can be like me and take few right away before they're gone.
Spinach Quinoa Phyllo Cups from Lauren Kelly Nutrition
Low Carb Mini Pizza Muffins from All Day I Dream About Food
Pomegranate Brie Phyllo Cups from Lauren Kelly Nutrition
Bacon Wrapped Asparagus from Fit Foodie Finds
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Gluten Free Spinach Quinoa Balls
- 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
- ½ teaspoon kosher salt
- 1 cup Bob's Red Mill Red Quinoa cooked
- ¼ cup sun dried tomatoes diced
- ½ cup almond meal or almond flour
- ½ cup ground flaxseed
- 6 beaten eggs can also use 4 whole eggs and 3 egg whites
- ⅓ cup freshly grated Parmesan cheese
- 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!
Is the quinoa measured 1 cup after cooking or before?
Sorry Chris, that is 1 cup cooked quinoa. Thank you!
I made these for a family dinner I hosted, and got so many compliments. I omitted the sundried tomatoes because I don't love them, but otherwise followed the recipe to the t. Perfect!
These were so easy and tasty! Totally adding them to our Thanksgiving appetizer spread!