Submitted by: Regina Galbick
Prep Time: 15 Minutes
Cook Time: 1 Hour
Servings: 12
These make a great party appetizer or main course alongside a crisp salad.
2/3 c. white quinoa
2 c. vegetable broth
2 c. cooked kidney beans
15 fresh basil
1/2 tsp. dried oregano
1/2 c. fresh parsley
2/3 c. tomato paste
5 drp. liquid stevia
garlic powder to taste
Rinse quinoa and drain. Bring the broth to a boil in a medium pot over high heat. Add quinoa, lower heat to simmer, cover and cook for 20 minutes. Check the quinoa; if the liquid is not yet absorbed, cover and cook for 5-10 minutes longer until the liquid is absorbed and quinoa is softened. Set aside.
Preheat oven to 350°F. Line two cookie sheets with parchment paper (or grease lightly with coconut oil).
Meanwhile, in a large bowl, mash the beans with a potato masher or large fork until almost smooth (but leave a little texture). Add remaining ingredients, including quinoa, and knead the “dough” to combine well.
Using a tablespoon, scoop the mixture and roll into balls. Place on cookie sheets and bake for 25-35 minutes, rotating the pans about halfway through, until the balls are dry and well-browned on the outside.
Serve immediately, or store in a covered container in the refrigerator up to 5 days. Makes about two dozen pizza balls. May be frozen. Enjoy!
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