Crispy Baked Veggie Quinoa Balls

2013-02-18
  • Servings : 20
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

George is so alert and aware of what I’m eating now that I try my best to display healthy eating behaviour when I eat with him (which I like to think I would do normally!).  These cripsy baked veggie quinoa balls are a creation that keep both of us happy at meal times and are a tasty snack that we can both enjoy together.  I made a basic mix below but you could jazz them up a bit more by adding some herbs – coriander, parsley, basil or mint would all work well, or some spices like cumin or paprika if your babies are ready for it.

Nutrition Note:  These little quinoa balls are a nutrient rich addition to your child’s tasting plate.

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Ingredients

  • 1/2 zucchini, chopped
  • 1/2 cup pumpkin or sweet potato, chopped into small pieces
  • 1/2 cup broccoli florets, chopped
  • 1 3/4 cup cooked quinoa
  • 1/2 cup flour
  • 1 egg, lightly beaten

Method

Step 1

Preheat the oven to 200 degrees Celsius and line a baking tray with greaseproof paper. -

Step 2

Steam the zucchini, pumpkin, broccoli for 5-10 minutes or until soft. Mash the steamed vegetables together and set aside to cook slightly. -

Step 3

Place the quinoa and flour in a large bowl and stir to combine. Add the egg and mashed vegetables and stir to combine. -

Step 4

Roll 1 tablespoon of the mixture at a time into small balls and place on the baking tray. Bake for 20 minutes or until cripsy and golden (you can turn the balls after 10 minutes to get a more even colour if you wish). Allow to cool slightly before serving to your baby or toddler.
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Recipe Comments

  1. posted by Jodee on February 18, 2013

    Yum! These look delicious & great healthy snacks :-)

      Reply
  2. posted by Lana on April 24, 2013

    Yum! Do these freeze well??

      Reply
    • posted by Jess on April 25, 2013

      Hi Lana, yes they are great to freeze :) I often have a batch in the freezer for George (and I)! Jx

        Reply
  3. posted by Jess on April 30, 2013

    What age do you think I could start my baby on these at?? 9 months?

      Reply
    • posted by Jess on April 30, 2013

      Hi Jess,
      Yes they would be suitable for most 9 month olds. I think I first tried them with George around the 9 month mark. Enjoy, J x

        Reply
  4. posted by Lauren on June 4, 2013

    Hi There,
    So far my 8 month old twin girls LOVE everything i’ve cooked so far from this site, thank you!!
    I’ve just cooked this recipe with rice and I must have added too much flour as they have turned out like damper :(
    I’m just wondering if there is a way I can save them, throw them in the food processor and add another veggie possibly?
    Thanks!

      Reply
    • posted by Jess on June 4, 2013

      Hi Lauren, I’m sorry they didn’t quite work out for you so far. You could try adding in some more mashed pumpkin and even some more rice? I hope they work out a bit better for you next time. J x

        Reply
  5. posted by Futanta on September 10, 2013

    Hi! I was wondering if these work well with an egg substitute. I would love to try this for my toddler who has a dairy and egg allergy. thanks!

      Reply
    • posted by Jess on September 10, 2013

      Hi Futanta, I’ve never tried them using an egg replacer but you could certainly give it a go. Alternatively, another reader suggested using chia seeds as an egg subsitute e.g. to substitute for an egg in a baked recipe: Use 1 tablespoon finely ground chia seeds and 3 tablespoons of water per egg. I hope they work out for you. Please let us know how you go, Jx

        Reply
  6. posted by Lucy on October 4, 2013

    These sound great for my little one, I would love to try them. Have never cooked with quinoa before and have just bought a packet but its raw, looks like oats for porridge. How do I cook it for your recipe?

      Reply
    • posted by Jess on October 4, 2013

      Hi Lucy,
      Our post “How to Cook Quinoa” (http://onehandedcooks.com.au/how-to-cook-quinoa/) should help answer your question. The uses for quinoa are almost endless! I hope you enjoy these :) Jx
      ps. It sounds like you may have bought quinoa flakes? This recipe uses quinoa seed/grain.

        Reply
  7. posted by Kris on November 6, 2013

    How much uncooked quinoa do I need for 1 3/4 cup cooked quinoa?

      Reply
    • posted by Jess on November 6, 2013

      Hi Kris, 2/3 cup should do the trick. It triples in size so this should give you around 2 cups of cooked quinoa. Here’s our post on how to cook quinoa that may give you a few more tips if you need them :) I hope you enjoy them! Jx

      http://onehandedcooks.com.au/how-to-cook-quinoa/

        Reply
  8. posted by Christie on January 2, 2014

    I’m newly Vegan and prefer to encorporate vegan food into the kids diet as well. While it’s simple to replace egg in cake mixes I can see the egg here is to make it sticky. Can Anyone suggest a vegan friendly alternative? Thanks!

      Reply
    • posted by Allie on January 2, 2014

      Hi Christie, Some egg replacer ideas… (I haven’t tried these myself but a few people on our Facebook page mentioned they use them)… mixing 1 tablespoon ground flax seed OR chia seeds mixed with 3 tablespoons hot water and left to soak for a few minutes can give you a sticky consistency similar to 1 egg. My sister is vegan, I will ask for her to comment too. I hope that helps, all the best. Ax

        Reply
  9. posted by Cathy on January 2, 2014

    These look yum! How much dry quinoa would I need to make the recipe quantity of cooked quinoa? Thanks

      Reply
  10. posted by Caitlyn on January 3, 2014

    I added cheese and garlic and only par cooked the veggies (so they weren’t completely mashed) and they’ve turned out beautifully thanks for the recipe :D

      Reply
  11. posted by Laura on January 7, 2014

    Hello – I just made these and they were yum! My twins enjoyed them, however I ended up just spooning dallops onto the baking paper as the mixture was too wet to roll into balls. I tried adding more flour but it just became sticky and wouldn’t roll very well. Any advice (I’m a novice cook!)?

    Also, would you freeze them raw or cooked? Thanks!

      Reply
    • posted by Jess on January 20, 2014

      Hi Laura, sorry for the delay in replying. I’m so glad your twins enjoyed them but sorry they ended up being too wet. One reason might have been that there was too much liquid in your veggies or not enough flour (but sounds like you tried that). Freezing these raw or cooked would both work OK. I hope you have better luck next time :) Jx

        Reply
  12. posted by Carmen Holdsworth on January 17, 2014

    My 11 month old loved these!! I also added some cheese! And served them dipped in hummus-even my husband devoured them! I’m not a great cook but this was easy and took no time at all! Just about to try the meatloaf- thanks!

      Reply
  13. posted by Sally on February 4, 2014

    LOVE your site & mag girls! I’ve done this with the quinoa but couldn’t buy any today. Do you think brown rice would be ok as a substitute?

      Reply
    • posted by Jess on February 4, 2014

      Hi Sally, thank you so much. I’m sure brown rice would be fab – you may want to reduce the quantity slightly if needed to prevent it from becoming too dry. Jx

        Reply
      • posted by Sally on February 5, 2014

        Cheers. Will let you know how I go!

          Reply
  14. posted by Margie Gibbons on February 14, 2014

    Hi,

    I have just cooked up some of these for my 9 month old. What’s the best way to freeze them? Do you think they would be okay in a container or do they need to be individually wrapped? Thanks!

      Reply
  15. posted by Chenae on March 18, 2014

    Hi,
    I would like to try these with GF flour, do you think they would work with equal portions? I am new to using GF products so much guidance is needed! Thanks!

      Reply
    • posted by Jess on March 18, 2014

      Hi Chenae,
      I haven’t tried, but I’m sure these would work with equal quantity of GF flour instead of plain flour. Enjoy, Jx

        Reply
  16. posted by Louisa on March 22, 2014

    I just want to say how much I am loving your website st the moment. I have 2 young kids (almost 3 and 8 months) , I love to cook and am really passionate about giving them nutritious meals and snacks. I have really enjoyed getting some new ideas from your website and I have made quite a few things which have all been lovely – I especially love just cooking 1 meal for all of us!! These veggie balls are delicious and I made the quinoa and steamed veg all at same time in my pressure cooker so was very quick and easy. Thanks for all the great ideas!

      Reply
  17. posted by Georgie on April 7, 2014

    Hi, I’m a bit of a kitchen novice. Would you freeze these pre or post baking?
    Thanks

      Reply
  18. posted by M on August 6, 2014

    How could these work without egg .? I’d love to try them but we have egg allergies

      Reply
  19. posted by Susanne on August 6, 2014

    Hi, I’m wondering if there’s a good substitute for flour in this recipe?
    Cheers, Susanne

      Reply
  20. posted by Leanne Hayward on August 11, 2014

    Yum – I have just made these for my son (2), with kale, carrots and kumara (sweet potato). I used Chia seeds (1 TBLSP soaked in 3 TBLSP water) for the egg replacer and about 3/4 cup of gluten free baking mix – my mash was a bit wet so added a bit more flour and cooked for a wee bit longer, still a wee bit doughy in the middle. Son’s reaction – “yummmmm, more” – WINNER!!! Nice with sweet chilli dipping sauce.

      Reply
  21. posted by Amanda on August 12, 2014

    I made these today and didn’t think they were nice at all. Very bland. A little disappointed.

      Reply
    • posted by Allie on August 19, 2014

      Hi Amanda, sorry you didn’t like them. Often baby and toddler food does taste bland to us as we are used to more flavour. Ax

        Reply
  22. posted by Kerry on August 21, 2014

    Made these tonight as a family side dish to fish, using more flavour & veggies chunkier – added chopped dill & parsley, paprika & garlic salt as well as chopped spring onion. Even my Mum liked them, and she’s the world’s fussiest & most suspicious eater ! Thanks, I’ll be experimenting with this some more :)

      Reply
  23. posted by amanda on February 17, 2015

    I have quinoa mixed with brown rice would this work??

      Reply
    • posted by Jess on February 17, 2015

      Yes, I’m sure it will. Enjoy, Jx

        Reply
  24. posted by Jasmine on May 21, 2016

    I just made these for miss 10 months and she loves them. I used chia gel instead of egg due to allergies and they turned out great

      Reply

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