We continue to have success with spherical foods! These quinoa bites are pumpkin-flavoured and delicious. May you have success with them too.
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
A ball of yummo flavours just perfect for little hands.
Ingredients
- 2 cups cooked quinoa, cooled
- 1 cup mashed pumpkin
- 1 Small zucchini, grated
- 1 Small carrot, grated
- 2 tablespoons corn kernels
- 1/4 cup wholemeal flour
- 1 Large egg
Instructions
- Mix all ingredients together. Once combined, shape into bite-size balls with your hands. The mixture might be wet and sticky owing to the pumpkin, but they will firm up in the oven.
- Bake at 200C for 30-45 minutes, until cooked through and starting to turn golden.
Notes
Can also be pan-fried, but will lose the ball-ness (heheh) and be more of a little fritter. Still good!
Keywords: quinoa balls, quinoa patties, quinoa for kids
Chantelle : Fat Mum Slim says
July 4, 2013 at 6:15 amYummo!
Veggie Mama says
July 5, 2013 at 10:41 amSurprisingly good 🙂
Jordan | Berlin by the Bay says
July 4, 2013 at 6:34 amI love this recipe! My eleven month old recently started enjoying anything round and baked as well! So far its been a lot of quinoa muffins and veggie balls. I believe this is right up her alley!
Veggie Mama says
July 5, 2013 at 10:41 amOh it’s a match made in heaven!
Jay - Moodie Foodie says
July 4, 2013 at 6:54 amLove spherical food – it just tastes better:) And so cute – which is more important when you’re trying to get small hands to move it from the plate to the mouth xo
Veggie Mama says
July 5, 2013 at 10:41 amI’m a big fan of bite-size!
Teresa says
July 4, 2013 at 9:07 amYum! I want to make these for myself!
Veggie Mama says
July 5, 2013 at 10:40 amHa I won’t tell… I eat them too!
Leah says
July 4, 2013 at 3:32 pmI make us quinoa burgers all the time, but never thought to add pumpkin! Great idea thanks 🙂
Veggie Mama says
July 5, 2013 at 10:41 amAny excuse to shove in more veggies 🙂
Lisa Mckenzie says
July 6, 2013 at 11:14 amYum !
SherrieM says
January 18, 2014 at 3:04 pmcan you use canned pumpkin? Wasn’t sure about the consistency of the canned pumpkin.
Veggie Mama says
January 23, 2014 at 12:47 pmI don’t see why not! It’s less watery than homemade pumpkin puree, so just be mindful of that 🙂
mssararenee says
June 1, 2015 at 7:07 amIs the baking temp supposed to be higher? I baked at 200 for 45 min and they were still mushy!
Veggie Mama says
June 1, 2015 at 7:36 am200C or 200F? They’ll never have the texture of a real meatball, but they should still hold together and be edible 🙂
mssararenee says
June 2, 2015 at 2:50 amI did 200F. I’m guessing it should have been 200C. Thanks for responding! LO loved them!
Veggie Mama says
June 2, 2015 at 7:41 amYes, sorry I should have specified! I usually do, but it must have slipped my mind – it’s a huge difference between 200 in Australia and 200 in America! So glad to hear your kiddo liked them, mine do too 🙂
Sally McCann says
January 8, 2016 at 11:14 pmHi there
do you think these might be able to be frozen?
Veggie Mama says
January 11, 2016 at 9:16 amHi Sally! I’ve never frozen them so unfortunately I really can’t say. I have a feeling they would probably be too soft once thawed, as they’re quite soft to start with. Sorry I couldn’t be more helpful!