I collect cookbooks constantly. Many of my favorite food bloggers release books regularly, and I find myself buying the ones that catch my eye. One cookbook I was especially excited about is from Minimalist Baker, a blog I follow for its beautiful photography and creative plant-based recipes.
Dana from Minimalist Baker has a distinct photography style that inspired me to improve my own food photography. Her recipes are mostly plant-based and gluten-free, and her cookbook is a helpful guide for anyone wanting to eat more plants but unsure where to start. The book offers inventive substitutions for many classic meals, from pizza and burgers to cheesecakes and sloppy joes.
These Thai quinoa “meatballs” are simple to prepare and store well in the fridge for a few days. I made them for dinner and enjoyed the leftovers for lunch over the next couple of days. The base combines quinoa and chickpeas — two of my current favorites.
The mixture is shaped into balls and rolled in crushed peanuts for added texture and flavor before baking.
The balls bake on a sheet in the oven for about 25 minutes, becoming firmer the longer they cook.
While the meatballs baked, I sautéed spiralized zucchini noodles. I love using a spiralizer to turn vegetables into satisfying pasta alternatives.
The finished dish is topped with a quick peanut sauce and a drizzle of sriracha for heat. The combination of crunchy peanuts, savory chickpeas, and bright cilantro makes for a flavorful, well-balanced meal.
I enjoyed both plates I prepared for the photos because the dish was that good and I like not wasting food. If you serve these to guests or pack them for lunches, they hold up nicely and remain tasty the next day.
Thai Quinoa Meatballs (V + GF)
Ingredients
Meatballs:
- 1 15 ounce can of chickpeas, rinsed, drained and patted dry
- ½ cup cooked quinoa (about a heaping 1/4 cup dried quinoa)
- ¼ cup brown sugar (coconut sugar works well)
- 2 tablespoons peanut butter
- 2–3 tablespoons soy sauce (or tamari for gluten-free)
- ¼ cup finely chopped cilantro, plus more for serving
- ¼ cup green onion, finely chopped
- 1 teaspoon chili garlic sauce
- ¾–1 cup roasted salted peanuts, crushed, plus more for coating
For Serving:
- Ribboned carrots (6–8 recommended by the cookbook) or spiralized zucchini (I used 2 large zucchini for two people)
- 1 tablespoon olive oil
- Peanut sauce
- Lime juice
- Extra cilantro
- Sriracha, to taste
Instructions
- Preheat oven to 350°F (175°C). Arrange the chickpeas on a lined baking sheet and bake for 12–13 minutes to dehydrate them slightly. Remove and let cool. Keep the oven on.
- Pulse the chickpeas in a food processor or mash them with a fork until broken down.
- Combine the chickpeas with the remaining meatball ingredients in a medium bowl. Mix thoroughly and taste, adding salt and pepper if needed. If the mixture seems too wet, stir in more crushed peanuts or a small amount of panko.
- Scoop heaping tablespoons of the mixture, roll into balls, and coat each ball in additional crushed peanuts.
- Place the balls on a foil-lined baking sheet and bake for 15 minutes. Flip them and bake another 10–15 minutes or until they reach your desired firmness. They firm up the longer they bake.
- Allow to cool slightly before serving. Enjoy!
- Serve over sautéed zucchini noodles or ribboned carrots, drizzle with peanut sauce, finish with lime juice, extra cilantro, and sriracha if desired.