Mediterranean Quinoa Rolls with Spinach & Mushroom


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These are so fun! I have been wanting to experiment with a vegetarian meatball for a while. I am a big fan of classic meatballs, but I love alternative methods and styles to traditional foods as well. Plus this is a vegetarian friendly recipe for our non meat eating friends. The quinoa seed, as many of you know, is a complete protein so it’s perfect for meatless meals.

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Ingredients: Makes 24 quinoa rolls

– one cup of dried quinoa, cooked
– one tablespoon of extra virgin olive oil
– one medium onion, diced
– two tablespoons of minced garlic
– eight large white button mushrooms, chopped
– one and a half cups of frozen spinach
– one quarter cup of red wine
– one cup of Italian seasoned bread crumbs
– one cup of Italian shredded cheese (mozzarella, provolone, Parmesan)
– two eggs, whisked
– salt and pepper

Before baking:
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Instructions: Cook one cup of quinoa, set aside. In a large saute pan, add olive oil, onions, garlic, mushrooms and spinach, sauteing until soft. Add in red wine and cook until the liquid is reduced and the mixture is thick. Add in cooked quinoa and breadcrumbs, mix well. Lastly, add in whisked uncooked eggs and cheese until you have a sticky mixture. Let the mixture cool so you can form into meatball shaped rolls. Roll into small balls and place into a sprayed baking dish. Bake at 400 degrees for twenty minutes. Serve with your favorite marinara or tomato sauce. Garnish with fresh herbs or green onions and a gentle sprinkle of cheese.

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