Whole Grain! High Fiber, Organic, Vegan.


6 people

Prep Time

10 minutes

Cook Time

25 minutes



1 ½ cups Bob’s Red Mill cooked quinoa

1 medium carrot, shredded (1/2 cup)

1 shallot, chopped (1/3 cup)

½ cup walnuts

2 garlic cloves

1 teaspoon chili powder

¼ cup chopped sage

1 cup chopped fresh parsley or cilantro

¼ teaspoon Bob’s Red Mill sea salt

1/3 cup store-bought hummus

2/3 cup panko bread crumbs

Extra-virgin olive oil, for drizzling


Preheat the oven to 400 ⁰F and line a baking sheet with parchment paper. In food processor, place the quinoa, carrot, shallot, walnuts, garlic, chili powder, sage, parsley and salt. Pulse until combined, scraping down the sides of the food processor as needed.

Add the hummus and pulse again. Remove the blade of the food processor and stir in panko.

Use a 2-tablespoon scoop to form the mixture into balls. Place them on the baking sheet and drizzle lightly with olive oil. Bake for 20 to 25 minutes or until firm and lightly crisp on the outside.

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