Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1 red bell pepper, finely chopped
  • 1/2 cup frozen peas, thawed
  • 1/2 cup whole wheat flour (or gluten-free flour)
  • 1 large egg (or flax egg for vegan option)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil (optional)
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)

Instructions:

  1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  2. Grate zucchini and carrots; chop bell pepper. Place grated vegetables in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, combine cooked quinoa, prepared vegetables, flour, egg, and spices. Season with salt and pepper.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Using hands, form mixture into small balls or patties and place on the prepared baking sheet.
  5. Drizzle with olive oil and sprinkle with cheese if using.
  6. Bake in preheated oven for 20 minutes or until golden brown.
  7. Let cool slightly before serving.