Quinoa, Carrot and Parsley Meatballs

5.0/5 rating (1 votes)
Quinoa, Carrot and Parsley Meatballs

I love quinoa and am really enjoying creating amazing recipes that even my family is enjoying!  These are so good.  

Cindy's Note:  I have different size melon scoops and ice cream scoops.  They are great to keep your meatballs all the same size. You can make these from mini-meatballs to larger sized.  You decide...



  • 1 1/2 cup quinoa, cooked
  • 1 (15 ounce) can cooked lentils, drain
  • 1 1/2 tablespoon nutritional yeast
  • 1/2 bunch fresh parsley, chopped
  • 1 carrot, shredded
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 3 tablespoons almond meal or flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Preheat a large baking pan lined with parchment paper.

  2. In a large bowl add quinoa, lentils, nutritional yeast, carrot, parsley, basil, oregano, cayenne, almond meal, salt and pepper.

  3. Stir all ingredients together to combine well.  Use a scoop or spoon to create your meatball.  Line on baking sheet.

  4. Bake for 25-20 minutes (depending on the size)

  5. Enjoy with your favorite sauce.

    I made homemade hummus, cut up the meatballs and added grilled zucchini on a collard green (removed the stem) rolled then sprinkled some vegan parmesan cheese and enjoyed.  Yummy.......

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