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Mushroom, Quinoa, and Red Pepper Veggie Balls

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Golden, crispy on the outside and tender on the inside, these Mushroom, Quinoa, and Red Pepper Veggie Balls are a plant-based delight that everyone will love. Packed with earthy mushrooms, fluffy quinoa, sweet red peppers, and aromatic herbs, they make a perfect appetizer, snack, or even a hearty meatless meal.

With every bite, you’ll enjoy a burst of savory umami, a hint of sweetness, and the satisfying crunch of quinoa. Whether you serve them at parties or tuck them into wraps or salads, these veggie balls will quickly become a go-to favorite.

What Kind of Quinoa Should I Use?

You can use white, red, or tri-color quinoa for this recipe. White quinoa has the mildest flavor and fluffiest texture, while red and tri-color offer a nuttier bite and a bit more chew. Make sure to rinse your quinoa before cooking to remove bitterness.

Ingredients for the Mushroom, Quinoa, and Red Pepper Veggie Balls

  • Mushrooms: Bring a deep umami flavor and moisture to the mix.
  • Quinoa: Adds protein, texture, and helps bind the mixture.
  • Red bell pepper: Offers sweetness and a pop of color.
  • Onion and garlic: Provide aromatic depth and flavor.
  • Breadcrumbs: Help hold the veggie balls together.
  • Egg or flax egg: Acts as a binder for a firm texture.
  • Fresh herbs (parsley, thyme): Add brightness and herbal notes.
  • Salt and pepper: Essential for seasoning.
  • Olive oil: For sautéing the vegetables and brushing before baking.
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How To Make the Mushroom, Quinoa, and Red Pepper Veggie Balls

Step 1: Cook the Quinoa

Rinse the quinoa under cold water, then cook it according to package instructions. Let it cool completely before using.

Step 2: Sauté the Vegetables

In a skillet, heat olive oil and sauté chopped onions, garlic, mushrooms, and red bell pepper until soft and fragrant. Cool the mixture slightly.

Step 3: Mix the Ingredients

In a large bowl, combine the cooked quinoa, sautéed vegetables, breadcrumbs, egg or flax egg, fresh herbs, salt, and pepper. Mix well until the mixture holds together.

Step 4: Shape the Veggie Balls

Using your hands or a small scoop, form the mixture into small balls. Place them on a lined baking sheet.

Step 5: Bake

Brush the veggie balls with a little olive oil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, turning halfway, until golden and crisp.

How to Serve and Store Mushroom, Quinoa, and Red Pepper Veggie Balls

Serve these veggie balls warm with a dipping sauce like tahini, yogurt herb sauce, or marinara. They’re fantastic in wraps, grain bowls, or on their own as an appetizer. To store, place them in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven to maintain crispness.

Frequently Asked Questions

Can I make these vegan?

Yes! Use a flax egg instead of a regular egg for a fully plant-based version.

Can I pan-fry instead of bake?

Absolutely. You can lightly pan-fry them in a bit of oil until golden on all sides.

What mushrooms work best?

Cremini, button, or portobello mushrooms all work well.

Can I freeze them before baking?

Yes, shape the balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen, adding a few extra minutes.

What sauces go well with them?

Try marinara, spicy mayo, or a garlic yogurt dip.

Can I make them gluten-free?

Yes, use gluten-free breadcrumbs.

Want More Appetizer Ideas?

If you love these veggie balls, you’ll probably enjoy these other favorites:

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📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra herbs or maybe a sprinkle of chili flakes? Did you try them with a different dipping sauce?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter!

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Mushroom, Quinoa, and Red Pepper Veggie Balls

  • Author: Jam Scott
  • Total Time: 45 minutes
  • Yield: About 20 veggie balls
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Description

These Mushroom, Quinoa, and Red Pepper Veggie Balls are a crispy, golden plant-based treat packed with umami mushrooms, sweet red peppers, and fluffy quinoa. Perfect for snacking, entertaining, or adding to wraps and salads.

Ingredients

1 cup quinoa, cooked

1 cup mushrooms, finely chopped

1 red bell pepper, finely diced

1 small onion, finely chopped

2 cloves garlic, minced

1 cup breadcrumbs (regular or gluten-free)

1 egg or 1 flax egg

2 tablespoons fresh parsley, chopped

1 teaspoon fresh thyme (or 1/2 tsp dried)

Salt and pepper, to taste

1 tablespoon olive oil (plus more for brushing)

Instructions

  1. Rinse and cook quinoa; let cool.
  2. Heat olive oil in a skillet; sauté onion, garlic, mushrooms, and red bell pepper until soft. Let cool.
  3. In a bowl, combine quinoa, sautéed vegetables, breadcrumbs, egg or flax egg, herbs, salt, and pepper. Mix well.
  4. Shape mixture into small balls and place on a lined baking sheet.
  5. Brush with olive oil and bake at 375°F (190°C) for 20-25 minutes, turning halfway, until golden and crisp.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers

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