Quinoa stuffing balls


  • 1 cup of quinoa plus 2 cups of boiling water
  • 1 cup of bread crumbs (e.g. wholegrain, sourdough, panko)
  • 1/2 cup of cashew nuts, chopped
  • 1 onion, finely diced
  • 1/2 cup of unsweetened cranberries, chopped
  • 1 apple, grated
  • 1/2 cup of parsley, chopped
  • 2 tablespoons of fresh sage (or 1 tablespoon dried sage)
  • 2 eggs, whisked
  • 1/4 cup of olive oil, plus extra for cooking
  • 2 cloves of garlic, finely diced
  • Zest of 1 lemon or orange
  • Salt and pepper


Preheat oven to 200 degrees celsius.

Place water and quinoa in a pot. Cover, bring to a boil and cook until the quinoa is tender and water is just absorbed (about 10 minutes).

While the quinoa is cooking heat a drizzle of olive oil in a fry pan on medium heat. Cook onion and garlic for 1-2 minutes until soft. Add apple and sage. Continue to cook for a further 2-3 minutes until apples are soft then transfer to a large bowl.

Add the quinoa, breadcrumbs, cashew nuts, egg, cranberries, parsley, zest salt and pepper to apple and sage mixture. Mix until well combined gradually adding olive oil making sure the mixture doesn’t become too wet.

Roll mixture firmly into small golf ball sized balls. Place balls on an oven tray lined with baking paper and drizzle with olive oil. Lightly roll the stuffing balls in the olive oil to coat.

Place in the oven and roast for ~ 20 minutes or until golden and crispy.

Serve alongside your roast meat of choice and vegetables and drizzle with gravy. Alternatively the versatile thing about stuffing balls vs stuffing is the vegetarians out there can enjoy them too with a tomato and onion gravy.

Makes ~20 balls 

Notes: If cooking other roast vegetables you can throw them together on one tray in the oven. I often accompany these stuffing balls with olive oil and honey (and or balsamic) roasted whole baby carrots, courgettes, beetroot, red onion, adding asparagus later on.


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