Quinoa can be a true superfood. It’s a gluten-free grain that’s rich in protein, fiber, and antioxidants. It\’s going well with black beans, that also pack a serious protein punch. Plus, if you are using crushed nuts in lieu of breadcrumbs, this dish is gluten-free and even vegetarian! Don’t worry, though! These meatless meatballs are in fact equally flavorful as meaty meatballs. You can eat them plain, add the crooks to a salad, or top them with our delicious?2-Ingredient Sour Cream Dip.

Ingredients

• 1/2 cup dry quinoa, pre-rinsed
• 1 (15 ounce) can black beans, drained
• 1 (4 ounce) can diced green chilis, will not drain
• 1/2 cup diced onion
• 1/2 cup panko bread crumbs, (optional: crushed almonds or walnuts)
• 1/2 teaspoon pepper
• 1/4 teaspoon sea salt
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1/4 teaspoon red pepper flakes, optional
• Olive Oil or nonstick cooking spray

Instructions

1. Add quinoa to water generate to some boil of high temperature, reduce into a simmer, cover and cook 12-15 minutes, or until water is absorbed. Remove from heat and leave lid on while preparing additional ingredients.
2. Preheat oven to Broil.
3. In a medium mixing bowl, add drained black beans and mash well having a fork. Add cooked quinoa and everything other ingredients. Shape mixture into 15 balls make on the nonstick baking sheet. Either mist or brush every side with olive oil, or spray by using a nonstick essential olive oil spray.
4. Place baking sheet around the middle oven rack and broil 8 minutes, revenues and broil 7 minutes. Remove with the oven and serve with 2-Ingredient Sour Cream Dip, or dip in your own favorite salsa.