Buffalo Quinoa & Aubergine Balls

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These baked quinoa & aubergine balls covered in buffalo sauce are a healthier & vegetarian alternative to fried chicken wings. Makes about 40 balls.

HrT2zk9Lu4 Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

50 min

PT50M
Wait Time

--

PT0S PT1H5M
Buffalo Quinoa & Aubergine Balls

Ingredients

Serves 1
1 serving Serves

Instructions

Step 1

Slice the aubergines in half & roast them in the oven at 350F for 30 min. Cook the quinoa in boiling water for 12 min. Drain & set aside.

Slice the aubergines in half & roast them in the oven at 350F for 30 min. Cook the quinoa in boiling water for 12 min. Drain & set aside.

Step 2

Cook the shallots & garlic in a pan with the olive oil on medium heat until the shallots are soft. Set aside. Chop the roasted aubergines & place them

Cook the shallots & garlic in a pan with the olive oil on medium heat until the shallots are soft. Set aside. Chop the roasted aubergines & place them

Step 3

in the food processor. Pulse until it is minced. Spread it out on a cutting board. Pat dry it with some paper towels to remove some of the moisture.

in the food processor. Pulse until it is minced. Spread it out on a cutting board. Pat dry it with some paper towels to remove some of the moisture.

Step 4

Place the aubergine, quinoa, shallots & the rest of the ingredients in a bowl. Mix well & form bite size balls. Bake at 350F for 20 minutes.

Place the aubergine, quinoa, shallots & the rest of the ingredients in a bowl. Mix well & form bite size balls.  Bake at 350F for 20 minutes.

Step 5

For the sauce, melt the coconut oil in a pan, add the agave & buffalo sauce. Whisk until combined. Place the balls in the pan & stir to coat them.

For the sauce, melt the coconut oil in a pan, add the agave & buffalo sauce. Whisk until combined. Place the balls in the pan & stir to coat them.

Step 6

Serve straight away with crumbled gorgonzola on top. You can also serve the leftover sauce on the side for extra dipping.

Serve straight away with crumbled gorgonzola on top. You can also serve the leftover sauce on the side for extra dipping.

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cravingsinamsterdam

Mix of healthy & indulgent recipes. Instagram: @cravingsinamsterdam

Buffalo Quinoa & Aubergine Balls

Buffalo Quinoa & Aubergine Balls

By cravingsinamsterdam

These baked quinoa & aubergine balls covered in buffalo sauce are a healthier & vegetarian alternative to fried chicken wings. Makes about 40 balls.

Prep Time

15 min

Cook Time

50 min

Wait Time

--

Ingredients

Serves 1

Instructions

Slice the aubergines in half & roast them in the oven at 350F for 30 min. Cook the quinoa in boiling water for 12 min. Drain & set aside.

Step 1

Slice the aubergines in half & roast them in the oven at 350F for 30 min. Cook the quinoa in boiling water for 12 min. Drain & set aside.

Cook the shallots & garlic in a pan with the olive oil on medium heat until the shallots are soft. Set aside. Chop the roasted aubergines & place them

Step 2

Cook the shallots & garlic in a pan with the olive oil on medium heat until the shallots are soft. Set aside. Chop the roasted aubergines & place them

in the food processor. Pulse until it is minced. Spread it out on a cutting board. Pat dry it with some paper towels to remove some of the moisture.

Step 3

in the food processor. Pulse until it is minced. Spread it out on a cutting board. Pat dry it with some paper towels to remove some of the moisture.

Place the aubergine, quinoa, shallots & the rest of the ingredients in a bowl. Mix well & form bite size balls.  Bake at 350F for 20 minutes.

Step 4

Place the aubergine, quinoa, shallots & the rest of the ingredients in a bowl. Mix well & form bite size balls. Bake at 350F for 20 minutes.

For the sauce, melt the coconut oil in a pan, add the agave & buffalo sauce. Whisk until combined. Place the balls in the pan & stir to coat them.

Step 5

For the sauce, melt the coconut oil in a pan, add the agave & buffalo sauce. Whisk until combined. Place the balls in the pan & stir to coat them.

Serve straight away with crumbled gorgonzola on top. You can also serve the leftover sauce on the side for extra dipping.

Step 6

Serve straight away with crumbled gorgonzola on top. You can also serve the leftover sauce on the side for extra dipping.

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