Baked Quinoa & Pecan Balls with Cumin Yogurt Dip (Gluten-Free, Vegetarian)
 
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Oven baked Quinoa & Pecan Balls infused with Indian spices and served with a cumin yogurt dip ~ they make a perfect holiday or game day appetizer and you don't have to be a vegetarian to love them!
Author:
Serves: About 40 appetizer balls
Ingredients
  • For the Quinoa Balls
  • 1 large yellow onion, diced
  • 2-4 garlic cloves, smashed and salted
  • 1 + ½ cups cooked quinoa
  • 1 + ½ cups pecans, skillet toasted
  • 2 Tbsp coconut flour
  • ½ cup golden raisins
  • 1 egg
  • 1 tsp cinnamon
  • ½ tsp ground clove
  • ½ tsp ground turmeric
  • ½ tsp sea salt
  • Pinch coarse pepper
  • For the Yogurt Dip
  • ¾ cup plain yogurt
  • 1 Tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • ¾ tsp coconut sugar or brown sugar
  • Salt to taste
  • 3 Tbsp fresh mint, finely minced
  • ½ tsp dried mint
Instructions
  1. Preheat oven to 375 F
  2. Place raisins in a small bowl and cover with warm water to soften while you prepare remaining ingredients.
  3. Prepare dip by whisking together: yogurt, lemon, garlic, ground cumin, sugar and salt. Add dry and fresh mint, hand mixing to combine and set aside covered in fridge to allow flavors to permeate.
  4. In a small bowl, combine dry seasonings: cinnamon, clove, turmeric, salt and pepper and set aside.
  5. Meanwhile, in a small dry skillet, sauté pecans on low heat just until they become fragrant and lightly toasted (about 2-4 minutes), being careful to watch so they don't burn. Set aside.
  6. In a separate large skillet set to low-medium heat, sauté onion and garlic in some olive oil until translucent (about 8 minutes). Sprinkle the onion-garlic mixture with dry seasonings (cinnamon, clove, turmeric, salt and pepper) as it is cooking, mixing well to combine. Remove from heat.
  7. When the onion-garlic mixture has cooled somewhat, add contents to a blender/food processor. Drain raisins, squeezing out excess liquid. Add drained raisins to onion mixture and process until the mixture is broken down and combined.
  8. Add quinoa, coconut flour and toasted pecans and process until broken down and mostly combined (there should still be some texture, bits and pieces).
  9. Carefully invert contents of blender into a large mixing bowl. Add egg and hand mix until well combined.
  10. The mixture will be moist and sticky. If it is too difficult to work with (to form into balls) place in the fridge for 20 minutes or so.
  11. Scoop mixture out by tablespoonful (or so) rolling into balls with the palm of your hands. Place balls on a parchment lined baking sheet and bake for 25-35 minutes until tops begin to brown and desired color is achieved - shaking the balls gently around the halfway mark. Be sure to keep an eye on these delicate balls to prevent burning.
  12. Carefully remove tray from oven, allowing the quinoa balls to cool slightly before serving with the yogurt dip.
  13. Store balls in fridge for up to 3 days.
Notes
Pecan: the pecan flavor is very subtle (possibly indetectable) in this recipe however if pecan does not work for you, walnut would make a fine substitute.
Flour: flour does assist in adding some bulk, absorbing water and browning/crisping so it's worthwhile but I did do the experiment without the flour and the balls still worked (and tasted delicious) - chickpea flour would be a good sub here as well.
Make Ahead Appetizer Balls: these balls can be made in advanced and stored in the fridge for up to 3 days.
Make Ahead Yogurt Dip: the yogurt dip can be made up to a day ahead but it's best to leave the fresh mint out until an hour or two before serving. There will be some moisture accumulation, simply drain and mix - be aware that garlic will intensify in flavor over time.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2015/12/baked-quinoa-balls-with-yogurt-dip-gluten-free.html