Name: Quinoa and Chickpea Meatballs
Prep time: 40 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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.

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Quinoa and Chickpea Meatballs

Ingredients

Preparation

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