Skip to Content

Quinoa and squash veggie ball brochettes

Level
very easy
Prep Time
30 mins
Total Time
25 mins
Serves
22

Ingredients

1
shallot(s)
1
garlic
clove(s)
5
olive oil
ml
30
flaxseed
ml
80
water
ml
375
quinoa
ml
250
spinach
ml
250
butternut squash
ml
125
rolled oats
ml
60
sundried tomatoes in oil
ml
60
basil
ml
60
pine nuts
ml
45
quinoa flour
ml
30
tahini
ml
To taste,
salt and pepper

Directions

Step 1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2
In a small skillet, sauté the shallot with the garlic in a little oil.
Step 3
Mix the ground flaxseed with 80 mL (⅓ cup) water and set aside for 5 minutes.
Step 4
Combine all ingredients including the shallot-garlic mixture and the flaxseed together in a large bowl and mix until mixture holds together.
Step 5
Hand shape mixture into compact balls. Place them on plates and place them in the freezer a few minutes before sliding them onto skewers.
Step 6
Transfer brochettes onto baking sheet and bake 20 minutes, turning them with a spatula at the midway point.
Step 7
Serve with homemade tomato sauce.