Thai Quinoa Meatballs- quinoa and chickpea “meatballs” jam-packed with Thai-inspired flavor. Serve over carrot noodles with peanut sauce for a hearty meal that’s bursting with flavor! (vegan and gluten-free)
When I got an email from Dana’s publisher a few weeks ago asking me if I’d like to review her new book, Everyday Cooking, I jumped at the opportunity. I’ve been a fan of Minimalist Baker for as long as I can remember and I knew you guys would love her recipes too.
If you’ve ever tried searching for any plant-based recipe, there’s a good chance that Dana’s was one of the first to pop-up. Her and her husband John have truly mastered the art of food blogging. She creates the most drool-worthy eats and takes stellar photographs while he keeps up with all of the nerdy stuff behind the scenes.
Everyday Cooking is exactly what you expect from this dynamic duo. Well-organized, approachable, delicious, and all around beautiful. All of the recipes are plant-based, gluten-free, and either made in 1 bowl, with 10 ingredients or less, or take 30-minutes or less to prepare.
As I was paging through their masterpiece, these Thai Quinoa Meatballs immediately caught my eye. I already had virtually everything I needed to make them and, what can I say, I’m a sucker for peanut butter.
The “meatballs” have an addicting sweet & salty flavor and I loved the idea to serve them over carrot noodles. It’s a meal that’s light yet satisfying thanks to the protein from the quinoa and chickpeas.
If you’re a fan of Thai food or peanut-butter, I know you’re going to love them!
Yield: 20 meatballs (4 servings)
Prep Time: 20
Cook Time: 50
Total Time: 1 hr 10 min
To make the Peanut Sauce combine 1/2 cup creamy peanut butter, 2 tablespoons tamari, 2 tablespoons coconut sugar, 1 teaspoon chili garlic sauce and juice of 1 lime in a small bowl. Whisk in 4 tablespoons (or more) hot water to thin, as needed.
Barely Adapted, with permission, from Everyday Cooking by Dana Schultz