Cheese and Tomato Quinoa Balls

These Tomato and Basil Quinoa Balls are perfect for little hands and something the whole family can enjoy.

If you have served quinoa to your baby you might wonder if the clean up is worth the effort. Those little seeds may be nutritious but they do have a habit of getting everywhere!

This is why quinoa balls are fantastic for babies and toddlers. There is no guarantee that they will be mess-free but they should help in reducing it! (fingers crossed)

Of course, these delicious balls aren’t limited to babies, the whole family can enjoy them. 

They are:

• lunch-box friendly
• freezer-friendly
• good for dipping
• great for serving with salad 
• a vegetarian “meatball” alternative.

What You Need (& Alternative Suggestions)

• Quinoa: Use either white quinoa or tri-colour. 
• Onion: For flavour, adds sweetness once sauteed. 
• Tomatoes: Crushed or chopped canned tomatoes both work great, you could also use passata. 
• Water / Stock: Use water (or homemade stock) if making for a baby (to reduce sodium levels) but if cooking for older kids stock will add more flavour. 
• Egg: Used as a binder. This recipe tastes great before baking in balls. If you have an egg allergy you can make the recipe up to the stage you add the egg. Serve it without forming balls. 
• Cheese: Grated cheddar adds flavour and helps with the forming of the balls.  
• Basil: Adds great flavour, pairs lovely with the tomato and cheese.  

How To Make Cheese and Tomato Quinoa Balls

1. Soak: Start with soaking the quinoa. Allow it to soak as you chop and saute the onions. This helps to reduce the bitterness. 
2. Saute: Heat oil in a pan and gently sauté the onions and garlic until the onions become translucent. Allow it to really soften to release natural sugars. 
3. Cook: To the onions and garlic, add the tomatoes, stock (or water), quinoa (rinsed and drained) and stir. Bring to the boil then reduce the heat to low, cover and allow to simmer for 15 mins.
4. Fluff: Turn the heat off and leave the quinoa to sit covered for a further 5 mins then fluff with a fork. 
5. Mix:  Add the cheese and basil and stir through. Allow to cool and then stir through the egg. 
6. Form Balls: Form tablespoon balls (makes 14). This mixture will be quite wet and the balls may flatten a little. Bake in the oven for 25 mins. 

What to Serve Quinoa Balls With

Quinoa balls taste great hot or cold. Serve them up

• as a snack (with dips)
• as a lunchbox filler (makes a nice change from sandwiches)
• as part of the main meal (with roasted veggies, salad or even as a “meatball” replacement)

Storage Instructions

• Refrigerate leftovers in an airtight container for up to two days
• Freeze on a baking tray until solid and then transfer to an airtight container or freezer bag. Be sure to get as much air out of the bag as possible when sealing, to help prevent freezer burn.

You may also like these Sweet and Sour Quinoa Balls and if you are looking for other quinoa meal ideas then check out our quinoa recipe section. 

Have you tried this recipe? Please rate and leave a comment below or tag me on Instagram @healthylittlefoodies. I love seeing your creations!

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3.5 from 2 votes

Cheese and Tomato Quinoa Balls

Delicious tomato, cheese and basil quinoa formed into balls.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serves:14 Balls

Hover over "serves" value to reveal recipe scaler

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Equipment

• Baking Tray
• Pan

Ingredients

• 100g (½ cup) Quinoa White or Tri-colour, uncooked
• 1 tbsp Olive Oil
• 1/2 Onion Finely chopped
• 1/4 tsp Garlic Minced
• 120g (½ cup) Canned Chopped Tomatoes
• 120ml (½ cup) Vegetable / Chicken Stock
• 60g (½ cup) Cheddar Cheese Grated (Shredded)
• 1 tbsp Fresh Basil leaves Chopped
• 1 Egg Beaten

Instructions

• Preheat oven to 180c / 350f / Gas 4
• In a bowl soak the quinoa in water.
• Heat oil, over medium heat, in a pan and gently sauté the onions and garlic until the onions become translucent. Around 5 mins.
• Using a fine-mesh sieve, drain and thoroughly rinse the quinoa.
• To the onions and garlic, add the tomatoes, stock, quinoa and stir. Bring to the boil, 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.
• Bake in the oven for 25 mins or until golden.

Recipe Notes

Making for a Baby: Use water or homemade stock to reduce sodium levels. 

Forming Balls: The balls will flatten slightly but if you are finding them difficult to form, place the mixture in the refrigerator for a further 10+ mins.

Short on Time? Now my kids are older I often don't bother forming balls (my youngest actually prefers it this way). Skip the egg and serve once you have stirred through the cheese and basil. 

Extra cheesy optional step: Break each ball in half, add a small ball of mozzarella and reform the balls making sure the mozzarella is fully covered.

Storage: Refrigerate leftovers in an airtight container for up to two days. Alternatively, freeze on a baking tray until solid and then transfer to an airtight container or freezer bag. Be sure to get as much air out of the bag as possible when sealing, to help prevent freezer burn.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition Facts

Cheese and Tomato Quinoa Balls

Amount Per Serving

Calories 60 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Cholesterol 16mg5%

Sodium 78mg3%

Potassium 71mg2%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 96IU2%

Vitamin C 1mg1%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course:Main Meal, Snack

Cuisine:Western

Keyword:Cheese and Tomato Quinoa Balls, Quinoa Balls

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