Mexican Quinoa Balls Recipe

Name: Mexican Quinoa Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry quinoa, rinsed well; 4 cups water; 1 cup diced carrot, steamed until softened; 1 ½ cups frozen corn; 4 eggs, beaten; 1 (15 1/2 ounce) can black beans, drained and rinsed; ½ cup cilantro, minced; 1 teaspoon garlic powder; ½ teaspoon salt (to taste); 1 teaspoon cumin; 1 teaspoon chili powder (to taste); 2 tablespoons olive oil (optional)

Servings: persons

2 cups dry quinoa, rinsed well
4 cups water
1 cup diced carrot, steamed until softened
1 ½ cups frozen corn
4 eggs, beaten
1 (15 1/2 ounce) can black beans, drained and rinsed
½ cup cilantro, minced
1 teaspoon garlic powder
½ teaspoon salt (to taste)
1 teaspoon cumin
1 teaspoon chili powder (to taste)
2 tablespoons olive oil (optional)

1
Preheat oven to 350°F.
2
Combine quinoa and water in a medium pot.
3
Bring to a boil and lower to a simmer.
4
Cook until water is absorbed and quinoa has nearly tripled in size, approximately 15 minutes.
5
In a large mixing bowl combine quinoa, corn, carrots, beans cilantro & spices.
6
Stir to combine and let cool until lukewarm, ~15 minutes.
7
Taste seasonings and adjust, add cheese if using.
8
Stir eggs into mixture and mix well.
9
Using a cookie scoop (mine is a 1 T scoop), place on lightly oiled cookie sheets.
10
Bake at 350 for 20-25 minutes until tops are golden brown and mixture is set.
11
Check starting at 15 minutes-my oven runs slow.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups dry quinoa, rinsed well, 4 cups water, 1 cup diced carrot, steamed until softened, 1 ½ cups frozen corn, and more.

Yes, Mexican Quinoa Balls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Quinoa Balls

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