Quinoa and Chickpea Meatballs
Jessica Alcántara
You will love these quinoa and chickpea meatballs for their high fiber content and great mineral content, undoubtedly an excellent option to replace meat, accompanied by a tomato sauce that you will adore.
Reviewed by Editorial Team of Kiwilimón
4.7
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10 comentarios
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Ingredients
6
Servings
  • 1 cup chickpeas, cooked
  • 1 clove garlic
  • 1 cup quinoa, cooked
  • 1 red bell pepper, finely chopped
  • 1/2 cups bread crumbs
  • 1 tablespoon soy sauce, low in sodium
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 pinch salt, sodium-free
  • 1 pinch pepper
  • 4 Roma tomatoes, for the sauce
  • 1 clove garlic, for the sauce
  • 2 tablespoons onion, for the sauce
  • 1 carrot, cooked, for the sauce
  • 1 cup vegetable broth, for the sauce
  • 2 tablespoons olive oil
Preparation
20 mins
20 mins
Low
  • In a food processor, add the cooked chickpeas and garlic, blend until a puree is obtained, season with salt and pepper. Set aside.
  • In a bowl, mix the chickpea puree with the quinoa and red bell pepper, gradually add the breadcrumbs, soy sauce, and cilantro. Mix until a uniform and pliable dough is obtained. Refrigerate for 30 minutes and form the meatballs, set aside.
  • For the sauce, blend the tomato, garlic, onion, carrot, and vegetable broth.
  • In a skillet over medium heat, add the 2 tablespoons of oil and add the sauce, let it cook for 10 minutes and season with salt and pepper.
  • Add the meatballs to the sauce, cook for 3 more minutes.
  • Serve with brown rice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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