Ingredients:

  • 1 cup (170 g) quinoa, rinsed
  • 2 cups (475 mL) vegetable broth or water
  • 1 teaspoon olive oil
  • 1 cup (150 g) bell peppers, finely chopped (mix of colors)
  • 1 cup (130 g) zucchini, finely grated
  • 1 cup (150 g) carrots, grated
  • 1/2 cup (75 g) red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1/2 cup (50 g) grated Parmesan cheese (or nutritional yeast for a vegan option)
  • 1/4 cup (30 g) breadcrumbs (panko or regular)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Combine quinoa and broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
  2. While quinoa cooks, chop the peppers, grate the zucchini and carrots, and mince the garlic.
  3. In a large mixing bowl, combine the chopped peppers, zucchini, carrots, red onion, and garlic.
  4. Add the cooled quinoa, eggs, Parmesan cheese, breadcrumbs, oregano, salt, and pepper to the veggie mixture. Mix until well combined.
  5. Refrigerate the mixture for at least 30 minutes, allowing it to firm up for easier handling.
  6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  7. Use your hands to form the mixture into small balls or patties and place them on the prepared baking sheet.
  8. Bake for 20-25 minutes, or until golden brown and firm to the touch.
  9. Let cool slightly before serving. Enjoy warm or at room temperature!