Better Off Well




Quinoa Bean Truffles with Red Quinoa & Tahini Mustard Sauce

quinoa truffles

This week I posted a photo of this meal as soon as I made it.What made this so exciting, and photo-worthy, is the fact that I whipped up this meal without any recipe.

Why is that a big deal for me?

Years ago, I would never have attempted to make anything without a recipe. My culinary skills were so limited, that if I were missing an ingredient in a recipe, I wouldn't make it.

Substitutions? Not for me!

My pantry ingredients were also limited- to things like salt and pepper, jarred garlic cloves, and Velveeta cheese. So I share this recipe as kind of a celebration of how far I have come.

I started by picking up a cookbook. Making new recipes. Trying new ingredients. Repeat. Repeat. Repeat.

And here I am today...turning squished beans and seeds into something delicious that I can give a fancy name to.

Feel free to make all of this, or just any part of it. And don't be afraid to change things up and make it your own!

Quinoa Bean Truffles

For these, I was keeping in the back of my mind the rice balls I made before. I didn't have leftover rice, but I did have quinoa. I also didn't have the recipe in front of me, so I went with what I remembered and what I had available.

1 can pinto beans (rinsed) 2 cups cooked quinoa 1/4 cup chopped onion 1/4 cup (gluten-free) panko bread crumbs 1/4 cup tomato sauce 1 happy chicken egg, beaten 2 tbs chopped cilantro 1 tsp garlic powder (or use a fresh clove, minced) 1/4 tsp chili powder

Mash beans and quinoa in a bowl. Add all other ingredients and mix well. Use a spoon to scoop tablespoon size amounts from bowl and form into truffle balls. Place onto prepared cookie sheet and bake at 400 degrees for about 20 minutes, turning half way through.

Red Quinoa with Tahini Mustard Sauce

2 cups cooked red quinoa

1 tbs sesame tahini and dijon mustard 2 tbs each of rice vinegar and (gluten-free) tamari (soy sauce)

Warm sauce in pot on top of stove and then add to quinoa before serving.

Mix in roasted vegetables like Brussels sprouts, eggplant, zucchini, mushrooms, sweet potatoes, etc.

You may also choose to use this tahini sauce recipe that I used on top of the rice balls. Also delish!