• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lauren Kelly Nutrition
  • Home
  • About Me
    • Privacy Policy
  • Recipes
  • Props
  • Wellness
  • Services
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes

    Gluten Free Spinach Quinoa Balls

    Published: Dec 4, 2013 · Modified: Apr 28, 2022 by Lauren Kelly · This post may contain affiliate links.

    Pin
    Share
    Tweet
    Jump to Recipe

    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!

    Spinach balls on a baking sheet.

    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 balls in a white bowl on a wood tray.

    Related Recipes

    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

    Please feel free to follow me on Pinterest, Facebook and Instagram! Thanks for stopping by!

    • Shrimp Ceviche
    • Quinoa Avocado Tomato and Black Bean Salad with Cilantro Lime Vinaigrette
    • Philly Cheesesteak Dip
    • Arugula Beet Salad with Candied Pecans & Gorgonzola Cheese
    These Gluten Free Spinach Quinoa Balls are the perfect appetizer! Everyone loves them and they are easy to make!

    Gluten Free Spinach Quinoa Balls

    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!
    5 from 8 votes
    Print Pin Rate
    Course: Appetizer, brunch, meatless, Side Dish, vegetarian
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12 servings (each serving is 2 spinach balls)
    Calories: 205kcal
    Author: Lauren Kelly

    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
    • 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

    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!

    Notes

    To store in the refrigerator: Place in airtight container for up to 5 days.
    To store in the freezer: Place in airtight container for up to 3 months.

    Nutrition

    Serving: 2g | Calories: 205kcal | Carbohydrates: 14g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 216mg | Potassium: 252mg | Fiber: 4g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

    SaveSave

    You might also like

    • Strawberries and Cream Quinoa Pudding {Vegan, Gluten-Free, Dairy-Free, High Protein}Strawberries and Cream Quinoa Pudding {Vegan, Gluten-Free, Dairy-Free, High Protein}
    • Quinoa Vegetable Soup {Gluten Free, Vegan}Quinoa Vegetable Soup {Gluten Free, Vegan}
    • Slow Cooker White Chocolate Pumpkin BarsSlow Cooker White Chocolate Pumpkin Bars
    • Lemony Kale Lentil Quinoa SaladLemony Kale Lentil Quinoa Salad
    Pin
    Share
    Tweet
    « Pistachio Cookies (secret ingredient)
    Simple Sugar Cookies »

    Reader Interactions

    Comments

    1. Chris

      December 23, 2022 at 7:24 pm

      Is the quinoa measured 1 cup after cooking or before?

      Reply
      • Lauren Kelly

        December 23, 2022 at 7:27 pm

        Sorry Chris, that is 1 cup cooked quinoa. Thank you!

        Reply
    2. Diana

      November 13, 2022 at 8:44 pm

      5 stars
      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!

      Reply
    3. Erin

      November 13, 2022 at 8:45 am

      5 stars
      These were so easy and tasty! Totally adding them to our Thanksgiving appetizer spread!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lauren! I love creating easy, simple, healthy recipes for you! Many of them are low carb and gluten free, and all of the are delicious!.

    More about me →

    Popular

    • Crock Pot Steak Fajitas
    • Buffalo Chicken Cobb Salad
    • Shrimp Fajitas
    • Shrimp Fried Cauliflower Rice
    My Newest Cookbook!
    Greek Yogurt Cookbook
    Wheat-Free Cooking!
    Everything Wheat Free Book

    Subscribe to receive my latest recipes by email!

    You can unsubscribe at any time.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    Lauren Kelly Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2021 Lauren Kelly Nutrition

    Enter your name and email and get the weekly newsletter... it's FREE!
    LAUREN KELLY NUTRITION
    Your information will *never* be shared or sold to a 3rd party.