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...
Preheat a large baking pan lined with parchment paper.
In a large bowl add quinoa, lentils, nutritional yeast, carrot, parsley, basil, oregano, cayenne, almond meal, salt and pepper.
Stir all ingredients together to combine well. Use a scoop or spoon to create your meatball. Line on baking sheet.
Bake for 25-20 minutes (depending on the size)
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.......