Quinoa-Lentil Meatballs

Source: skinnyms.com
Makes 2 dozen

Ingredients

• 1 cup dry quinoa
• 1 3/4 cups water
• 2 cups cooked green lentils, well drained & lightly mashed
• 1/2 cup diced red or green bell pepper
• 1 cup diced onion
• 4 cloves garlic, minced
• 1 cup gluten free bread crumbs or whole wheat panko bread crumbs (add additional bread crumbs if the meatballs need to be firmer and aren't holding together well)
• 1/2 cup freshly grated parmesan
• 2 tablespoon freshly chopped flat parsley leaves
• 2 tablespoon freshly chopped oregano
• 1 teaspoon freshly ground black pepper
• Sea salt to taste
• 1/2 teaspoon cayenne pepper
• 2 egg whites 
• olive oil

Directions

1. Add quinoa and water to a medium pot, cover, bring to a boil. Reduce heat to a simmer and continue cooking 15 minutes or until water is completely absorbed. In the meantime, in a large non-stick skillet add 1 tablespoon olive oil, heat to medium-low and sauté diced onions and bell pepper until tender about 4 minutes, add garlic, parsley and oregano and sauté one additional minute.
2. Remove quinoa from heat and allow to rest 10 minutes. Press down on quinoa with a paper towel to remove any remaining water.
3. In a large mixing bowl combine sautéed onion, garlic, parsley and oregano along with remaining ingredients, except oil. Refrigerate mixture until chilled, about 2 hours.
4. Preheat oven to 375. Using your hands, shape into 1 ½ “ (meatless) meatballs and place on oiled baking sheet. Bake for 15 minutes or until browned.