Herby Spinach Quinoa Balls Recipe
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
20 balls
Ingredients
  • 2 cups cooked white quinoa
  • 7 ounces feta cheese, crumbled
  • 2 cups frozen spinach, thawed and squeezed of excess liquid
  • 3 tablespoons roughly chopped fresh flat-leaf parsley, plus more whole leaves for garnish
  • ¼ cup roughly chopped fresh dill, plus more whole sprigs for garnish
  • 2 eggs
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • ¾ cup Greek yogurt
  • Juice of ½ lemon
  • 1 clove garlic, minced
  • ¼ teaspoon salt
Directions
  1. Grease 2 baking dishes with cooking oil.
  2. In a large bowl, mix together the quinoa, feta, spinach, chopped parsley, chopped dill, eggs, minced garlic, salt, and pepper until well combined.
  3. Scoop up 1 tablespoon of the quinoa mixture, mold into a ball, and place into one of the prepared baking dishes.
  4. Repeat until all of the quinoa mixture has been used, spacing the balls apart so as not to overcrowd the baking dishes.
  5. Bake quinoa spinach balls for 20-30 minutes, or until golden brown.
  6. Meanwhile, make the sauce by combining the yogurt, lemon juice, garlic, and salt in a small bowl.
  7. Place herby quinoa spinach balls onto a serving plate with the garlic yogurt sauce, garnish with whole parsley leaves and dill sprigs, and serve.
  8. ‌Store herby quinoa spinach balls in an airtight container for up to three days. Store the sauce in an airtight container for up to three days.