This recipe is very delicious, healthy and nutritious. Inspired by anyreasonsvegan.com

Ingredients
Nutrition FactsServings 6
- Amount Per Serving
- Calories 218
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 13mg5%
- Sodium 573mg24%
- Potassium 462mg14%
- Total Carbohydrate 23g8%
- Dietary Fiber 6g24%
- Sugars 1g
- Protein 7g15%
- Vitamin A 59%
- Vitamin K 83%
- Riboflavin 26%
- Folate 27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
Combine 1 cup quinoa and 2 cups water to a boil, reduce heat and allow to simmer while stirring occasionally for 15 minutes
Remove heat and set aside to cool down
Use a food processor to blend spinach, avocado, and seasoning
Once blended add the almond flour and blend again until thoroughly combined
Scoop the avocado mixture into a large mixing bowl and add the quinoa and flax egg and mix together
Recipe tip – you can use any egg replacement for these quinoa balls. If you leave it out all together the recipe will still work, just be a bit harder to hold together. Bobs Red Mill Egg Replacement is a great option as well.
You could also try adding 2 tbsp vegetable oil as a binding agent.
Ingredients
Directions
Combine 1 cup quinoa and 2 cups water to a boil, reduce heat and allow to simmer while stirring occasionally for 15 minutes
Remove heat and set aside to cool down
Use a food processor to blend spinach, avocado, and seasoning
Once blended add the almond flour and blend again until thoroughly combined
Scoop the avocado mixture into a large mixing bowl and add the quinoa and flax egg and mix together
Recipe tip – you can use any egg replacement for these quinoa balls. If you leave it out all together the recipe will still work, just be a bit harder to hold together. Bobs Red Mill Egg Replacement is a great option as well.
You could also try adding 2 tbsp vegetable oil as a binding agent.