Ingredients:

  • 1 cup (170 g) quinoa, rinsed
  • 2 cups (500 ml) vegetable broth or water
  • 1 large egg, beaten
  • 1/2 cup (60 g) shredded mozzarella cheese
  • 1/2 cup (30 g) breadcrumbs (use gluten-free if needed)
  • 1/2 cup (75 g) grated zucchini
  • 1/2 cup (75 g) finely chopped red bell pepper
  • 1/2 cup (75 g) finely chopped broccoli florets
  • 1/2 cup (75 g) finely chopped carrots
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • Salt and pepper to taste

Instructions:

  1. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.
  2. While quinoa cooks, grate the zucchini and chop other vegetables. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a mixing bowl, combine cooked quinoa, chopped veggies, beaten egg, cheese, breadcrumbs, and seasonings. Stir until well combined.
  4. Cover the bowl and refrigerate for 30 minutes to allow flavors to meld and mixture to firm up.
  5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  6. Once chilled, use a scoop or your hands to form the mixture into small balls or patties. Place them on the prepared baking sheet.
  7. Bake for 20-25 minutes until crispy and golden brown on the outside.
  8. Allow to cool slightly before serving to toddlers.