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!
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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.Â
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.Â
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.Â
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
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. 🙂
Liesbet says
oh were the chopped tomatoes supposed to be canned? Somehow I missed that in the recipeor ingrefients...
Amy says
Yes, I did use canned tomatoes. I have changed the recipe to say that. Sorry that wasn't clear.
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 🙂
Kate says
Can I do without cheese?
Amy says
Hi Kate, yes. You may have to add a little more basil for flavour. I also have a sweet and sour version.
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.
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! 🙂
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!
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!
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/