Quinoa lentil balls with tomato relish

I have been working non stop on my next ebook all about detoxes and cleanses. I am writing all about the fad cleanses out there, how our body works, and what we can do to truly support it... which always comes back to eating real, whole foods. There is no magical formula, no pill that will undo all the damage we have done in our lifetime, no bar that we eat every day to make up for unsupportive food choices the rest of the time. There is only one way to support our body: to continuously make better choices. That doesn't mean we have to be perfect about it, it doesn't mean we can't ever eat our favorite foods. But as you may know if you have been following me for a while, I am all about making food super delicious, so you don't feel like you are depriving yourself or missing out on deliciousness.

This recipe definitely falls in the deliciousness category. It uses quinoa and lentils that are already pre-cooked in a bigger batch, ready for the whole week. And you can absolutely substitute either of these with other grains and beans. I highly suggest to serve these balls with a yummy, light salad like this baby kale salad with garlicky cumin dressing.

Preparation time: 1 hour (excludes lentil and quinoa cooking time)

Makes 20 balls:

For the balls:

  • 2 garlic cloves

  • 1 white onion

  • 1/2 cup cooked and cooled brown lentils

  • 1/2 cup cooked and cooled quinoa

  • 1/4 cup chickpea flour (or brown rice flour)

  • 1 tsp paprika powder

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 1/4 tsp sea salt and freshly ground black pepper

For the tomato relish:

  • 3 garlic cloves, minced

  • 1 cup dried sun dried tomato (if you can only find the ones in oil, that's fine, too, you can omit the soaking step below, just drain off the oil)

  • 1/2 cup tomato paste

  • 1/2 cup flat parsley, chopped

  • 1/2 cup water

  • 2 tsp maple syrup

  • 2 tsp apple cider vinegar

  • 1/4 tsp ground cumin

  • 1/4 tsp smoked paprika

  • freshly ground black pepper

  1. Start with pre-heating the oven to 200°C/ 400°F, and line a baking tray with parchment paper.

  2. Add the sun dried tomato for the relish in a bowl and soak in water.

  3. Add all the ball ingredients to a food processor, and process until a wet dough has formed. It should be slightly sticky, so it can hold its form once you drop the balls on to the parchment paper. If you find the dough too runny, add a little more flour.

  4. I like to take a small ice cream scooper, but you can also just use a tablespoon for this next step. Drop one ball at a time on the parchment paper, leaving a little space between each ball. They won't rise much, you just want to make sure they have enough space to get crispy on the outside.

  5. Once you have 20 balls on the baking tray, slide it in the oven, and bake for 40 minutes until crunchy.

  6. In the meantime, make the tomato relish, by draining the sun dried tomatoes first. Add these and all the other ingredients to the food processor, and process to make a slightly chunky relish.

  7. Once the balls are done, serve with the relish, and maybe a salad.


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