Vegan Quinoa Meatballs with Gluten-Free Spaghetti

Vegan Quinoa Meatballs Ingredients
2 tablespoons olive oil
1/2 medium onion
chopped 1 cup mushrooms, chopped
2 cloves garlic, minced
1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon thyme
1 can chickpeas
1 cup cooked Ancient Harvest™ Organic Inca Red Quinoa Grains
3 tablespoons Ancient Harvest™ Organic Quinoa Flour
2 tablespoons nutritional yeast
Salt & pepper to taste
Directions

1. Preheat the oven to 350° F.
2. Heat oil in a large skillet over medium heat. Add onions, mushrooms and garlic and cook for 5 minutes, then add seasonings and cook for another few minutes. Onions should be translucent and mushrooms should be soft.
3. Add chickpeas and onion-mushroom mixture to a food processor, pulsing until well blended. Transfer to a bowl.
4. Add cooked quinoa, quinoa flour, nutritional yeast and salt and pepper, mixing by hand until thoroughly combined.
5. Shape quinoa mixture into 2-inch balls and arrange on a lightly oiled baking sheet.
6. Bake for 30 minutes, turning halfway through, until balls are browned and crispy on the outside.

Serve with Ancient Harvest™ Gluten-Free Spaghetti Pasta and marinara sauce, or give one of these Plant-Powered Pasta Sauce recipes a try.