Savory Quinoa Mushroom Balls with Marinara
These delicious savory mushroom quinoa balls are a dream. The woody flavor of the mushrooms with a hint of umami flavor from the coconut aminos. They are great eaten alone or with some pasta. I love adding them to a marinara or using them as a meat substitute.
Equipment
- Sheet Pan
- Food Processor
Ingredients
- 1 1/2 Cup Quinoa Cooked
- 2 Tbsp Olive Oil
- 1/2 Yellow onion Diced
- 2 Garlic Cloves Minced
- 8 Oz Bella Mushrooms Sliced
- 1/2 Cup Flour I use Bobs all purpose Gluten Free Flour.
- 1 Tsp Italian Herb Seasoning
- 1/2 Tsp Red Pepper Flakes
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Coconut Aminos
- 1 Tsp Dijon Mustard
- 1 Egg Beaten
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
Marinara (Optional)
- 32 oz 1 Jar Marinara Use whatever is your favorite. I used Kirklands Marinara.
- 1/2 Yellow Onion Diced
- 2 Tbsp Olive Oil
- 1 Tbsp Italian Seasoning
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1/2 Tbsp Red Chili Flakes
- 1 Tbsp Balsamic Vinegar
- 2 Tbsp Brown Sugar
- 1/4 Cup Fresh Basil Chopped
Pasta
- 16 Oz Spaghetti Noodles Cooked per box directions
Instructions
Quinoa Balls
- Preheat your oven to 400 degrees.
- In a large skillet add 2 tbsp olive oil to medium heat.
- Add in your chopped yellow onion and sliced mushrooms. Saute for 3 minutes until mushrooms start to soften. Add in your garlic. Stir.
- Cook another minute and take off the heat.
- Next add your mushroom mixture to a food processor and process until minced. Empty into a bowl.
- Add all the other ingredients, seasonings, beaten egg, dijon mustard, coconut aminos, cooked quinoa and flour. Mix well. It should be slightly wet and easy to mold.
- Spray a cookie sheet with pan spray or lay down a silpat mat.
- Using about 2 tablespoons a piece, roll out your balls. Should make 15.
- If your making a pasta marinara with this I would start boiling your noodles and making your sauce now.
- Bake for 25 minutes. Pull out to cool. Serve with marinara or dipping sauce of choice.
Marinara
- Start by Sauteing your chopped onions in 2 Tbsp oil.
- Next add your dry spices.
- Incorporate them and stir until fragrant.
- Add in a splash of balsamic vinegar. Stir.
- Next add in your marinara. Mix together.
- Take a couple tablespoons of pasta water and add it to your empty marinara jar, swish it around and dump it into the sauce.
- Next add in your brown sugar. Stir.
- Let it simmer for 5-10 minutes on low.
- Taste, season and add in fresh basil at the end.
- Take your mushroom balls and fold them into your sauce gently.
- Pour marinara over Pasta. Garnish with Parmesan and extra fresh basil.
Notes
To make quinoa I use my Instant Pot.
3/4 cup dry quinoa
1 1/4 cup water
Rinse your quinoa well in a mesh strainer.
Add it all to the Pot.
Manual 1 minute
Natural Release 10 minutes.
Finish release access steam. Fluff with fork.
I referenced https://www.escoffieronline.com/ to find out about the history of spaghetti and meatballs.