These Cheese and Tomato Quinoa Balls are perfect for little hands and something the whole family can enjoy.
We eat quinoa at least once a week and now that Rory is having meals with us I wanted to make something that would be easy for him to pick up. Quinoa balls are perfect for baby-led weaning and therefore I turned one of Finn’s favourite quinoa recipes into these balls. Before cooking I added some mozzarella to the centre to make it gooey in the middle. (Finn loved this part!)
I started by sautéing an onion with some garlic and then added chopped tomatoes and water. To this, I added the quinoa and brought it to a boil. I then popped a lid on, lowered the heat and allowed it simmer until the liquid was absorbed (around 15 mins). After leaving it for 5 minutes, with the pan lid still on, I added grated cheese and chopped basil. Once cooled I stirred in the beaten egg and formed the mixture into 13 heaped tablespoon sized balls. Before putting the quinoa balls in the oven I broke them in half, added a small pinch of mozzarella and closed them back up ensuring the mozzarella was fully encapsulated.
These quinoa balls taste great hot or cold. If you eat them cold you won’t enjoy the gooey mozzarella centre the same but they still taste great. They would be perfect for a packed lunch or to have in the fridge ready for a quick meal.
As these were a big hit with both Rory and Finn I’m definitely going to try out a few other variations of quinoa balls. The combinations are endless but off the top of my head I’m thinking Spinach & Cream Cheese, Sweet and Sour, Mexican and Curried Chicken would all work well.
Cheese and Tomato Quinoa Balls
Delicious tomato, cheese and basil quinoa formed into balls to make it perfect for little hands.
Ingredients
- 100 g (1/2 cup) quinoa (uncooked)
- 1/2 tbsp oil
- 1/2 onion (finely chopped)
- 1/4 tsp garlic (finely chopped)
- 120 g (1/2 cup) chopped tomatoes
- 120 ml (1/2 cup) chicken / vegetable stock
- 60 g grated cheddar
- 1 tbsp chopped basil leaves
- 1 egg (beaten)
- mozzarella (optional)
Instructions
- Pre heat oven to 180c / 350f / gas 4
- In a bowl soak the quinoa in water.
- Heat oil (or butter) in a pan and gently sauté the onions and garlic until the onions become translucent.
- As the onions are cooking, thoroughly rise the quinoa.
To the onions and garlic, add the tomatoes, stock, quinoa and stir.
- Bring to the boil then reduce the heat to low, cover and allow to simmer for 15 mins.
- Turn the heat off and leave the quinoa to sit covered for a further 5 mins
- Stir in the cheddar cheese & basil.
- Allow to cool and then stir in the beaten egg.
Form heaped tablespoon sized balls.
- (Optional) break each ball in half, add a small ball of mozzarella and re form the balls making sure the mozzarella is fully covered.
- Cook in the oven for 25 mins or until golden.
Also great for big kids like me!! So quick and easy, and a great alternative to falafel for my work lunches! Thanks Feeding Finn!
Thanks for your comment, I’m glad you liked them. I plan to try a few other varieties soon and will post the best ones. Stay tuned!
These sound brilliant – thanks so much for sharing. I want to start using Quinoa more often but every time I’ve cooked it it hasn’t been very good; I will try again though. I want to try these myself but hopefully my daughter would like them too. She’s fussy at the moment even though we did BLW – just a stage I guess! xx #PoCoLo
Hopefully you and your daughter will enjoy them. They were a hit in our house x
You have so many amazing recipe ideas! I could browse for hours! I will be definitely trying these, my 7 month old would love them as would my fussy 2 year old x
Oh thanks for your kind comment, I’m glad you like the site. Let me know if your kids like them x
Hello!
I absolutely love your site, great recipe ideas. I wondered if these Quinoa balls could be frozen?
Thanks,
Ana
Hi Ana, thanks for your kind comment. I haven’t frozen these before but I have frozen a similar recipe and it worked well.
Mmm… Just made these for Samuels tea and he’s loving them dipped in hummus (as am I!) thanks for another good recipe x
Hi I was wondering with all your recipes for baby led weaning can then be frozen for another day? X
Hi Toni, thanks for your comment. I’ve frozen these before and they froze well. Most of the recipes are ok for freezing.
This recipe looks great. Thank you! If freezing and defrosting, how would you reheat please? Or would you just serve them cold?
Hi Hayley, we usually eat them cold but if you would prefer them hot I’d reheat in the oven (either from frozen or defrosted) until the core temp reaches 75C. I haven’t tried but I’d say 20 mins is a good starting point.
Hi Amy,
Thanks for so much great recipe inspiration! LJ directed me to your site and I’ve been a frequent visitor ever since.
I have just made these with some bits of vegetables I had in the fridge as I didn’t have tomatoes or basil, so put pumpkin, brocolli, carrots and seasoned with oregano. Still so yum!
I have some cream cheese and spinach needing to be used up so will be giving that a go as well.
Thanks again from Hong Kong xx
Good served as just a risotto type dish as well!
Hi Gem, I’m so glad you are enjoying the blog! Loving your variations and will have to give them a try! Thanks for your feedback 🙂
Not forming into balls. Help please
Hi Deb, sorry you are having trouble with the recipe. Was all the liquid absorbed after you cooked the quinoa? It should all be absorbed and then your stir through the cheese. I chill this mixture and then add the egg and have had no issues with forming into balls. I’m wondering if you could grease a baking tray and turn it into a quinoa bake instead. Alternatively you could try adding some breadcrumbs to soak up some of the moisture.
I’ve never made quinoa before – what do you mean when you say ‘rise the quinoa?’ Is it supposed to say rinse?
Hi Kara,
Yes, sorry, it should say rinse!
I saved time by putting these in a mini muffin tray. I love anything in mini muffin form. Looks so neat! Plus it’s easy for those little fingers to grasp!
Great idea!