Quinoaballen met pittige tomatensaus

Quinoa balls with spicy sauce

The best recipes are both tasty and healthy. You enjoy each bite with no guilt feeling whatsoever and go for a second serving without blinking an eye. These balls are nutritious flavour bombs. Plant-based, gluten-free, packing with proteins and flavour. I personally like the sauce nice and spicy (including the sweat drops on your moustache and eyebrows 😉 ), but no worries; this recipe is quite mild and you can adjust the spiciness to your liking. For some variation, add black kalamata olives to the sauce. Enjoy this dish with a bit of garlic bread.



2 servings

Prep time

15 minutes

Cooking time

30 minutes



Quinoa balls

  • 150 gr quinoa

  • 1 cube vegetable stock

  • 265 gr black beans, drained

  • 1 onion

  • A big handful of basil leaves, plus some for garnish

  • 2 tablespoons quinoa flour (or another type)

  • Salt

  • Freshly ground black pepper


  • 1 garlic clove

  • 1 chili pepper

  • 1 can diced tomato

  • Salt

  • Freshly ground black pepper


  • Cook the quinoa according to the instructions with the cube of vegetable stock. Leave to completely cool.
  • Peel and finely chop the onion.
  • Roughly chop the basil leaves.
  • Heat a bit of oil in a pan and fry the onion until soft and translucent. Remove from the heat.
  • Combine the quinoa, beans, onion, basil and quinoa flour in a food processor and mix briefly until combined. Don’t mix too much to keep the beans rough. Adjust the seasoning with salt and pepper.
  • Rol the mixture into balls.
  • To make the sauce, peel and finely chop the garlic.
  • Finely chop the chili and discard the stem and seeds.
  • Heat a dash of oil in a pan and fry the garlic and chili 2-3 minutes on medium heat.
  • Add the tomato and adjust the seasoning with salt and pepper. Keep to cook on low heat for about 10 minutes.
  • In another pan, heat some oil and fry the balls golden brown. Turn them carefully.
  • As soon as the balls are done, pour the sauce in a warmed up dish and place the balls on top. Garnish with some basil leaves.
Quinoaballen met pittige tomatensaus

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