Mozzarella-filled quinoa balls
These bite-size quinoa balls are perfect finger food for your toddler with the added surprise of mozzarella inside. Quinoa is high in magnesium and iron, and also a great source of calcium so great for vegans and those who are lactose intolerant. The balls are also baked rather than fried.
The vegetables are cooked very briefly in the microwave to keep as many nutrients as possible and to make preparation quicker, but could also be lightly fried, if you prefer.
Prep time: 5-10 mins
Cook time: 32-40 mins
Makes approx. 18
- ½ cup uncooked quinoa
- 2 bocconcini (small mozzarella balls), each cut into 8 pieces
- 1 medium carrot, grated
- ½ courgette, grated
- ¼ onion, finely diced
- 1 egg, lightly beaten
- Pinch of salt and pepper (optional)
- Rinse quinoa under running water and drain. Place in a saucepan with 1 cup water. Over a high heat, bring to the boil then turn heat to low, cover and simmer for 15-20 mins until all the liquid has absorbed. Fluff with a fork.
- While the quinoa is cooking, put the carrot, courgette and onion in a microwave-safe bowl, add 1 tsp water and cook on high for 1 min. Drain off any excess liquid.
- In a bowl, mix the cooked quinoa, cooked vegetables and beaten egg together. Add salt and pepper if using.
- Shape mixture into balls. If this is difficult, refrigerate for 30 minutes first. Use a finger to poke a hole in each one, place a piece of mozzarella inside and close, using a bit more mixture if necessary.
- Place balls on a baking tray lined with baking paper. Cook for 17-20 mins at 200C until golden brown.