Beanballs with Spicy Mushroom Quinoa

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If you’re looking for a vegetarian meal with a kick then these beanballs with spicy mushroom quinoa are for you. This meal is packed with nutrients and it isn’t super heavy.

I had this before I went to the gym for interval training with running and hamstrings.  It didn’t weigh me down, and I had so much energy to power through my workout.

Start by preheating the oven to 400° F (204° C).

Put a pot on medium heat. Add 1 tbsp. of olive oil and 2 chopped shallots. Sprinkle with pepper.  Oh man, my eyes are burning, are yours?

beanballs-with-spicy-mushroom-quinoa-01Cook until they are soft. Take out half, and put in a bowl.

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Add 2 cups of water and raise heat to medium/high. Bring it to a boil (it should take about 5-10 minutes).

In the meantime, cut up asparagus and mushrooms. Put them on a baking sheet. Drizzle with 2 tbsp. of olive oil, sprinkle with salt, pepper and garlic powder.

beanballs-with-spicy-mushroom-quinoa-03Put in the oven for 20 minutes.

When the water is boiling add 1 cup of quinoa, 1 tsp. chopped garlic, 1 tsp. crushed red pepper flakes, and 1 tsp. coconut oil.

Put a cast iron skillet on a burner on medium heat and add 1 tbsp. of butter.

In a bowl add one 15 oz. can of black beans and one 15 oz. can of garbanzo beans.

beanballs-with-spicy-mushroom-quinoa-04Add 1 tsp. minced garlic, one cooked shallot, 1/2 tsp. salt, 1 tsp. pepper, 1/2 tsp. cumin, 1/2 cup bread crumbs and 1 egg. Use a potato masher to mash up the beans until they are smooth. I like it to be a little chunky.

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Form into balls and put in the skillet. Cook the beanballs for about 10 minutes, and flip them so they get browned on all sides.

Remove the quinoa from the heat and let it sit for 5 minutes.

Remove veggies from the oven.

Fluff quinoa with a fork. Add the veggies, they are nice and roasty looking. Cut up 4 oz. of feta cheese and add to quinoa. Drizzle 2 tbsp. of olive oil and mix everything.

beanballs-with-spicy-mushroom-quinoa-06Quinoa is not only tasty, but it’s really good for you. Quinoa is very high in protein for muscle growth and it doesn’t have gluten. Also, it has essential amino acids which are especially beneficial to vegetarians who may not get enough from vegetables alone.

beanballs-with-spicy-mushroom-quinoa-08Yum.


BEANBALLS WITH SPICY MUSHROOM QUINOA

Total Time: 55 minutes
Servings: 4-6

Ingredients

Beanballs

  • (1) 15 oz. Can Black Beans
  • (1) 15 oz. Can Garbanzo Beans
  • 1 tsp. Diced Garlic
  • 1/2 Cup Bread Crumbs
  • 1 Egg
  • 1 Shallot
  • 1/2 tbsp. Olive Oil
  • 1 tbsp. Butter
  • 1 1/2 tsp. Pepper
  • 1/2 tsp. Salt
  • 1/2 tsp. Cumin

Quinoa

  • 1 Cup Quinoa
  • 1 Shallot
  • 2 1/2 tbsp. Olive Oil
  • 2 Cups of Water
  • Large Bunch of Asparagus
  • 8 oz. Baby Bella Mushrooms
  • 1 tsp. Chopped Garlic
  • 1 tsp. Coconut Oil
  • 4 oz. Feta Cheese
  • 1/2 tsp. Salt
  • 1 tsp. Pepper
  • 1/2 tsp. Garlic Powder
  • 1 tsp. Crushed Red Pepper Flakes

Instructions

  1. Preheat the oven to 400° F (204° C).
  2. Put a pot on medium heat.
  3. Add 1 tbsp. of olive oil and 2 chopped shallots.
  4. Sprinkle with 1 tsp. pepper.
  5. Cook until they are soft. Take out half, and put in a bowl.
  6. Add 2 cups of water and raise heat to medium/high. Bring it to a boil (it should take about 5-10 minutes).
  7. Cut up asparagus and mushrooms. Put them on a baking sheet.
  8. Drizzle with 2 tbsp. of olive oil, sprinkle with 1/2 tsp. salt, 1 tsp. pepper and 1/2 tsp. garlic powder.
  9. Put in the oven for 20 minutes.
  10. When the water is boiling add 1 cup of quinoa, 1 tsp. chopped garlic, 1 tsp. crushed red pepper flakes, and 1 tsp. coconut oil.
  11. Put a cast iron skillet on a burner on medium heat and add 1 tbsp. of butter.
  12. In a bowl add one 15 oz. can of black beans and one 15 oz. can of garbanzo beans.
  13. To the bowl, add 1 tsp. minced garlic, one cooked shallot, 1/2 tsp. salt, 1 tsp. pepper, 1/2 tsp. cumin, 1/2 cup bread crumbs and 1 egg.
  14. Use a potato masher to mash up the beans until they are smooth.
  15. Form into balls and put in the skillet.
  16. Cook the beanballs for about 10 minutes, and flip them so they get browned on all sides.
  17. Remove the quinoa from the heat and let it sit for 5 minutes.
  18. Remove veggies from the oven.
  19. Fluff quinoa with a fork, and add the veggies.
  20. Cut up 4 oz. of feta cheese and add to quinoa.
  21. Drizzle 2 tbsp. of olive oil and mix everything up.
  22. Plate everything and enjoy 🙂

If you don’t eat eggs then substitute for 1/4 cup of silken tofu.

Do you want a little sweet with the spicy? Add 1/4 cup of cranberries.

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