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!


  • 45 min
  • Serves 4


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




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.


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


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


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.


Bake both the Quinoa balls and Mushrooms for 15 minutes.


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


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