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Quinoa lentil balls

Alice - Ricettevegolose


  • 200 g cooked quinoa 80g uncooked
  • 400 g cooked lentils 160g dried uncooked
  • 2 tablespoons wholemeal breadcrumbs
  • 2 tablespoons buckwheat flour
  • 2 tablespoons corn flour
  • 1 onion
  • 1 handful of fresh arugula my add ;)
  • 1 tablespoon extra virgin olive oil
  • 1 tsp smoked paprika
  • salt


  • Put the quinoa in a strainer and rinse with cold water; pour into a pot along with the lentils and cover with cold water two fingers over quinoa and lentils.
  • Place a lid on the pot and bring to a boil, uncover and simmer for 20 minutes. Drain and let cool.
  • Put in a blender two-thirds of the quinoa-lentils compound, add the onion, oil, salt and paprika; I also added a handful of fresh arugula, to add flavor and color. Blend finely and then add the remaining quinoa and lentils.
  • Stir the mixture well and mix in a plate the flours and breadcrumbs. Prepare a baking sheet and cover with parchment paper.
  • Form the balls and put them one by one into the flours-breadcrumbs mix; put them on parchment paper and grease them lightly with oil (using a spray or a small brush).
  • Bake the quinoa balls in the oven at 200°C for 30 minutes (I also turned on the grill, to get a nice, crispy crust).


You can serve the quinoa balls straight from the oven...but cold are delicious too.
With a vegetable side the quinoa and lentil balls make a wonderful dinner, you can even serve them with raw vegetable sticks and vegan dips for a tasty appetizer.