A twist on protein balls, with black quinoa - quite literally a super food
Top Tips:
If you don’t have a food processor, mix everything together by hand. The balls will be a coarser texture but still delicious.
Be inventive with the coatings. Try using ground almonds, pistachios or any combination of nuts and seeds. Leaving the balls without a coating also works well.
Other combinations of dried fruits work well. Use up your leftovers; dates, figs, sultanas etc…
Protein Balls are high in complete proteins, rich in unsaturated fat and omega 3 as well as a good source of magnesium, iron and potassium.
Ingredients
½ cup toasted sesame seeds and coconut, for rolling
For the Protein Balls:
1 cup cooked quinoa
1 cup dried apple, finely chopped
½ cup dried apricots, finely chopped
½ cup almond or peanut butter
¼ cup chopped nuts or seeds (or a mixture)
Grated zest of an orange (optional)
Method
- Sprinkle the toasted sesame seeds and coconut on a baking sheet and set aside.
- Place the ingredients for the protein balls in a food processor and blitz until almost smooth.
- Remove the blade from the bucket. Using slightly damp hands, roll the mixture into tight balls about the size of a cherry tomato. Place the protein balls on the baking sheet with the toasted sesame seeds and coconut.
- Turn and coat the balls in the toasted mixture, making sure they are evenly covered.
- Transfer to an airtight container and keep refrigerated for up to 2 weeks
