Garbanzo beans with Quinoa Veggie-Balls

I made these incredibly easy and tasty veggie-balls over the weekend for my family and they LOVED it! Even my son who is extremely picky liked it!! Great finger food for a party.

I love quinoa because it contains the most complete proteins of any grain,  provides all the essential amino acids in a balanced pattern, contains no gluten , it is light, tasty, and easy to digest, and it is quick and easy to prepare.

Ingredients:

• 1/2 cup quinoa
• 2 (15.5 ounce) cans garbanzo beans, drained and rinsed
• 1 cup chopped onion
• 1/2 cup chopped parsley
• 2 eggs
• 1/2 tsp turmeric
• salt
• black pepper

Direction:

Wash quinoa well with cold water, this process help to remove the high levels of sapponin that coats the outside of the seed, and keeps it from being bitter once cooked. Try to use large sieve or a strainer and rinse thoroughly with cold water. Bring one cup salted water to a boil, place the quinoa in the boiling water. Reduce heat to low, cook until liquid is absorbed, 12 to 15 minutes. Fluff with a fork. Pour them to a large bowl and let it cool.

Add the beans to your food processor. Once the beans are chopped finely, add the onion, parsley, eggs, salt, pepper and 1/2 tsp turmeric to the food processor.Once all of them chopped finely, add them to the bowl with quinoa and mix well with your hands (you may need to wet your hands with the water in the bowl as you mix).

Run your hands under a slow stream of water to moisten them. You may need to wet your hands from time to time. Shape the meatballs size of golf balls, firmly packed.

Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.  Bake them for about 30-35 minutes or until they are cooked and browned. Let the Veggie-Balls to cool off because they are easiest to move once cooled.

Serve these veggie-balls with the cucumber yogurt sauce on the side.

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