ZUCCHINI PASTA WITH QUINOA MEATLESS BALLS
THIS RECIPE TAKES TIME AND EFFORT, but they will be well worth it if you’re looking to create the taste of traditional Italian comfort food with a whole foods, semiraw spin! The quinoa balls are delicious, and you can throw them into salads or snack on them if you have leftovers. As with nearly any recipe in which I call for my raw marinara, you can use your favorite organic, store-bought marinara instead. In that case, all you’ll need to do is spiralize your noodles and prepare the meatless balls.
MAKES 4 SERVINGS
Pasta Ingredients
4 small zucchini, spiralized or cut with a julienne peeler
Marinara Ingredients
Organic, store-bought marinara sauce of choice or 1 batch Raw Marinara Sauce (page 135)
Quinoa Meatless Balls Ingredients
MAKES 24 TO 30 MEATBALLS
1 tablespoon olive oil
¾ cup onion, diced
1 clove garlic, minced
1 cup chopped button or baby bella mushrooms
½ cup chopped, sun-dried tomatoes, soaked in warm water for 10 minutes or more, then drained
2 cups cooked quinoa
2 tablespoons chopped fresh oregano (or 1 teaspoon, dried)
½ cup cooked cannellini or navy beans
Sea salt and freshly ground black pepper
1. Heat the olive oil in a large sauté pan over medium heat. Add the onion and garlic. Cook until the onion and garlic are translucent (5 minutes). Add the mushrooms and continue cooking until the mushrooms are tender, another 4 to 5 minutes or so.
2. Add the sun-dried tomatoes, quinoa, oregano, and beans to the pan. Stir until everything is warm and evenly mixed, about 2 minutes.
3. Transfer all the ingredients to a food processor. Pulse to combine, and then process until the ingredients are mostly uniform, about a minute.
4. Roll the ingredients into 1-inch balls. Let them sit for 30 minutes. While you wait, preheat the oven to 400°F and line a large baking sheet with parchment. Place the balls on the baking sheet and bake for 20 to 25 minutes, or until they’re lightly browned.
To assemble:
Divide the zucchini among four serving bowls. Top with ⅓ to ½ cup of marinara sauce, and a quarter of the meatballs.
Marinara sauce will keep for up to 5 days in the fridge and can be frozen. The quinoa meatballs can be frozen and will keep in the fridge for up to 4 days.