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.
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Cheese and Tomato Quinoa Balls
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.
Deb says
Not forming into balls. Help please
Amy says
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.
Sam says
I also had it go to liquidy so they were patties instead. Delicious! Is the mixture supposed to be cold before adding the egg? How much water do you soak the quinoa in? I haven’t used quinoa much so just winged it.
Amy says
Hi Sam, sorry they were a bit soft for you but good thinking turning them into patties.
I just cover the quinoa when I soak, I then rinse and drain off the water. You don’t have to soak but I do recommend you rinse.
After you cook the quinoa the water should all be absorbed. If not, you may have to cook for a further min or two. I do allow it to cool before adding the egg but I don’t wait until it is cold, just not piping hot.
Hope this helps. I have a similar recipe which includes a video, if that helps 🙂 https://www.healthylittlefoodies.com/sweet-and-sour-quinoa-balls/
Kara Waicunas says
I’ve never made quinoa before – what do you mean when you say ‘rise the quinoa?’ Is it supposed to say rinse?
Amy says
Hi Kara,
Yes, sorry, it should say rinse!
Sel says
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!
Amy says
Great idea!
Megan says
So easy to make for my 8 month old. Great size for him to pick up and I have to admit I ate most of them for my dinner!
Amy says
Thanks, Megan! Glad you enjoyed them too! 🙂
Sam says
Forgot about this! Thanks for clarifying. How do you rinse/drain the water from the quinoa. I had trouble with this too because quinoa is so small.
Kay says
Thanks for sharing this recipe! I live in Indonesia where basil is not very easy to come by. What is a good substitute? Thanks!
Amy says
Hi Kay, you don’t need to add basil. You could try a little dried Italian herbs 🙂
Anne-Maree says
Thank you for a great idea ! My only question is around the quinoa, normally quinoa needs a water ratio of around 2:1 ie 2 cups water one cup quinoa. This one is on a 1:1 basis so won’t the quinoa not be fully cooked and not easily digestible for little ones ?
Amy says
Hi Anne-Maree, the canned chopped tomatoes add liquid too and you cook it with the tomatoes. 🙂