My favorite local juice/ on- the- go food places in Boston, Cocobeet, makes these little quinoa burgers and I buy them non-stop, so I figured it was time to re-create them as best as I could...really just to give my wallet a break but also because they are so addicting. They are made with the simplest ingredients, a little spicy, and super filling.
This recipe is also pretty simple and only takes about 30 minutes - if you already have your lentils and quinoa cooked. You can also add in any herbs, spices, switch up the seeds for nuts or vice versa to cater them to your taste preference. You really just need to put everything into a blender, mix it, and roll them! I obviously kept them dairy free, but they are also gluten free as well and I made them with a flax egg.
I also added in Vital Proteins Marine Collagen for extra benefits; particularly gut health! This has been a lifesaver for me for my leaky gut and digestive problems. If you search my blog, I think I have over 10 or so recipes using the VP Marine Collagen (smoothies, bites, sweet potato salad, maca banana bread & more!) because I like to sneak it into just about anything I am using. It doesn't change the taste to anything, but adds protein and many health benefits; such as:
Gut Health; can help with repairing the lining of your gut
Promotes youthful skin (makes my skin glow)
Packed with protein (I tend to use this as my protein powder)
I am intolerant to beef, so I always opt for the marine one, but feel free to use the beef collagen! They are interchangeable.
These bites are perfect to make for the week, packed with protein (that comes from the lentils, quinoa, spinach, sunflower seeds, pumpkin seeds, collagen), and just taste so good! I love adding them into pita pockets, dipping them into my favorite sauces as a snack, with tomato sauce over pasta, or just throwing them on top of any veggie in a big bowl.
They are a little crispy on the outside but still really tender in the middle. I decided to bake them in the oven, but you can cook them in a cast iron in olive oil for a few minutes on each side. They will be even crisper and take less time!
Feel free to change up the spices or add different seeds/nuts, just take a look at the notes section below!
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
What you need:
1 cup lentils, cooked/drained
1/2 cup quinoa, cooked
1/2 cup bread crumbs
1/2 cup pumpkin seeds/sunflower seed mix
1/2 cup spinach
1 scoop Vital Proteins Marine Collagen
2 tbsp dairy free ricotta cheese/cream cheese
1 flax egg (1 tbsp. ground flaxseed 3 tbsp water, set aside for ten minutes)
1/4 cup nutritional yeast
dash of sea salt
dash of pepper
* See notes
What you need to do:
1. Cook the quinoa and the lentil according the directions. Let it cool when finished.
2. Prepare the flaxseed egg. Add 1 tbsp. ground flaxseed to a bowl with 3 tbsp. water. Mix and let it set for 10 minutes.
2. Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
3. In a food processor add all of the ingredients, including the quinoa and the lentil and grind until well combined. The mixture should easily come together and be on the stickier/wet side/easy to form into balls.
4. If you leave out the ricotta cheese, I would suggest replacing it with olive oil or water to prevent the bites from drying. Try adding in 1-2 tbsp of olive oil or water to start. Mix and see how well the mixture is coming together.
4. Form into golf ball sized balls and add to your baking sheet.
5. Bake for 15 minutes at 400 degrees. Flip the bites half way through (after about 7 minutes).
Store in fridge for up to a week in an airtight container or keep in freezer.
1. Add any spices you want to the mix. Side note: the bread crumbs that I used, were the Simple Mills seed crackers that had spices of garlic, onion, rosemary etc. So feel free to add those in.
2. I haven't tried it with an egg, but you would need 1 if you were to replace the flax egg.
3. You can sub any nuts you would like
4. Feel free to leave out the collagen, just adds extra benefits!
5. For the dairy free ricotta or cream cheese, I used Kite Hill, but you can omit this. If you do I would suggest adding in water or olive oil to the mixture to keep it moist.
6. To reheat, add in the oven at 350 for 5-7 minutes or just a few minutes until the broiler.