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“Vegetarian quinoa balls perfect for baby led weaning or toddler lunches. You can add grated cheese to the recipe if desired, my son is dairy intolerant. This recipe is for a large batch which I freeze. You can easily halve or quarter the recipe.”
READY IN:
50mins
SERVES:
24
YIELD:
72 1 T balls
UNITS:
US

Ingredients Nutrition

Directions

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

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