by 
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
- Soak: Start with soaking the quinoa. Allow it to soak as you chop and saute the onions. This helps to reduce the bitterness.
- 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.
- 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.
- Fluff: Turn the heat off and leave the quinoa to sit covered for a further 5 mins then fluff with a fork.
- Mix: Add the cheese and basil and stir through. Allow to cool and then stir through the egg.
- 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.
Other Quinoa Recipes to try...
Have you tried this recipe? Please rate and leave a comment below or tag me on Instagram @healthylittlefoodies. I love seeing your creations!
Full Recipe
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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
Equipment
- Baking Tray
- Pan
Ingredients
- 100g (½ cup) Quinoa White or Tri-colour, uncooked
- 1 tablespoon Olive Oil
- ½ Onion Finely chopped
- ¼ teaspoon Garlic Minced
- 120g (½ cup) Canned Chopped Tomatoes
- 120ml (½ cup) Vegetable / Chicken Stock
- 60g (½ cup) Cheddar Cheese Grated (Shredded)
- 1 tablespoon 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.
Nutritional facts
Calories: 60kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 78mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Sam
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.
Megan
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
Thanks, Megan! Glad you enjoyed them too! 🙂
Sel
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
Great idea!
Kara Waicunas
I've never made quinoa before - what do you mean when you say 'rise the quinoa?' Is it supposed to say rinse?
Amy
Hi Kara,
Yes, sorry, it should say rinse!
Deb
Not forming into balls. Help please
Amy
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
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
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/
Gem
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
Gem
Good served as just a risotto type dish as well!
Amy
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 🙂
Toni
Hi I was wondering with all your recipes for baby led weaning can then be frozen for another day? X
Amy
Hi Toni, thanks for your comment. I've frozen these before and they froze well. Most of the recipes are ok for freezing.
Hayley
This recipe looks great. Thank you! If freezing and defrosting, how would you reheat please? Or would you just serve them cold?
Amy
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.
Christie clinton
Mmm... Just made these for Samuels tea and he's loving them dipped in hummus (as am I!) thanks for another good recipe x
Ana Polson
Hello!
I absolutely love your site, great recipe ideas. I wondered if these Quinoa balls could be frozen?
Thanks,
Ana
Amy
Hi Ana, thanks for your kind comment. I haven't frozen these before but I have frozen a similar recipe and it worked well.
Sian (QuiteFranklySheSaid)
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
Amy
Oh thanks for your kind comment, I'm glad you like the site. Let me know if your kids like them x
Louise
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
Amy
Hopefully you and your daughter will enjoy them. They were a hit in our house x
Laura
Also great for big kids like me!! So quick and easy, and a great alternative to falafel for my work lunches! Thanks Feeding Finn!
Amy
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!