Sautéed vegetables are combined with cooked quinoa, Italian breadcrumbs and flax "eggs" that act as a binder for these meatless meatballs. They're perfect for those who eat a plant-based, vegan diet or for sneaking in some vegetables for picky eaters.
The whole family will enjoy this Italian dish gone veggie friendly. We enjoy serving ours over fresh spiralized zucchini noodles, but you can certainly use pasta if desired. Look for a spiralizer online or in most home goods stores.
This vegan dish uses quinoa and vegetables that are formed into "meat"balls and then baked and served over zucchini noodles for an easy healthy dinner.
Prep time: 25 minutes | Cook time: 45 minutes | Total time: 1 hour 10 minutes
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