Tuesday, September 4, 2012

Quinoa Dinner Macaroons

Our friend had emailed a link for Quinoa Pizza Balls, and then Eco-Vegan Gal posted them on her Instagram feed. I knew it was time to try these, but I was lacking most of the ingredients. Using the macaroons in the name came about by not making nice rounds with the ingredients, but also provided character to the end result. We enjoyed them for dinner, by themselves, but plan on making a sauce to dip them in.

Quinoa Dinner Macaroons
2/3 cup quinoa, dry
2 cups vegetable broth or stock
2 cups black beans, cooked
35 fresh basil leaves, chopped
1 tbsp dried oregano
1/2 cup tomato sauce
1/3 cup flour
1 tbsp agave
garlic powder
salt, to your taste

Bring broth and quinoa to boil, lower and simmer for 20 minutes. Fluff with fork and set aside.

Preheat oven to 350F, line cookie sheets with parchment, or spray with nonstick spray.

Meanwhile, in a large bowl, mash the beans with a potato masher or large fork until almost smooth. Add all ingredients, and combine well.

Scoop blobs (about a tablespoon of mixture each) on cookie sheet and bake in preheated oven 35 minutes. Serve immediately, or store in a covered container in the refrigerator up to 5 days. 

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