Roasted Portobello’s with Quinoa Balls

This tasty vegetarian roast dinner is a fun, modern way to approach a traditional concept. The quinoa and walnut balls are a hearty, nutritious (and really delicious) mix of ingredients. It’s way too easy to just keep eating them!

Overview

  • 45 min
  • Serves 4

Ingredients

Herby Quinoa & Walnut Balls

1 ½ cups cooked quinoa

¾ cup walnuts, finely chopped

½ cup ground almonds

Large handful fresh parsley, finely chopped

¾ cup finely grated parmesan cheese

3 free range eggs, lightly whisked

Olive oil to drizzle over balls

Roasted Mushrooms

8 large Portobello mushrooms

1 tbsp balsamic vinegar

¼ cup olive oil

1 garlic clove, crushed

1 tsp finely chopped fresh rosemary

Sea salt and cracked black pepper

To serve

Sautéed spinach

Hummus

Instructions

1

Preheat oven to 180 degrees Celsius

Combine all herby quinoa & walnut ball ingredients in a large bowl and use a fork to mash together. Season well with salt and pepper. Shape heaped teaspoons of mixture into rough balls.

2

Place Quinoa balls on an oven-proof tray lined with baking paper. Brush lightly with olive oil.

3

Whisk together the balsamic vinegar, olive oil, garlic and rosemary in a small bowl.

4

Place mushrooms stalk-side down on the tray and drizzle or brush the top with the marinade. Turn over so that they are stalk side up and drizzle with the remaining marinade.

5

Bake both the Quinoa balls and Mushrooms for 15 minutes.

6

Place some of the quinoa balls and 2 mushrooms on each plate. Pair with a dollop of creamy hummus and some sautéed spinach.

Leftover quinoa and walnut balls can be stored in an airtight container in the fridge for up to 2 days

7

Idea’s to make more of the dish

Uncooked quinoa and walnut balls can be cooked in boiling vegetable stock for 5 minutes to create a simple, comforting soup. Add baby spinach, any other vegetables you fancy and some fresh herbs.
Use the cooked quinoa balls in a wrap with lots of fresh salad to make a speedy and tasty lunch or dinner.

Created by Kelly Gibney