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Ingredients
- Ingredients
- 2 cups cooked quinoa (78g carbs,16g protein, 8g fat)
- 1 cup minced onion (15g carbs, 2g protein, 0g fat)
- 1/2 cup fresh parsley (or cilantro, basil) finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ cup almond flour *substitute other flours if needed (40g carbs, 32g protein, 40g fat)
- 3 Tbsp coconut flour *substitute other flours if needed (17g carbs, 6g protein, 3g fat)
- 1 tsp Salt or to taste
- 1 tsp Pepper or to taste
- 2 cup eggs lightly beaten. (sub. in ¼ cup arrowroot powder, sprinkle in water for a smooth consistency, if needed. Using a gluten containing flour will omit the need for either of these ingredients) (1g carbs, 13g protein, 10g fat)
- Avocado oil for frying
Ingredients
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Instructions
- Directions
- 1. Cook quinoa (any variety) as per the directions on the package, or use a rice cooker.
- 2. In a large bowl, combine all ingredients and mix until even. Divide mixture into four equal portions, making six to eight quinoa balls with each portion.
- 3. For frying: Heat a medium-sized skillet, heat about ½ inch of oil on med-high (7-8). Fry balls in batches, turning often until browned on all sides. Transfer balls to a paper towel-lined plate to drain. Repeat with remaining mixture, adding more oil to the skillet as needed.
- For baking: Set oven to 350 degrees, place on sheet pan with space in between for 45-60 minutes. When ready, the outside should be crispy and slightly browned.
- Serve warm.
Recipe Notes
Caloric breakdown (151g carbs, 69g protein, 61g fat) Serving size 2 large or 3 small balls (12.5g carbs, 6g protein, 5g fat)
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