Spring Feasts

Spinach Quinoa Bites These vegan “meatballs” are fantastic on a party platter with marinara sauce, or as a topping for zoodles, as shown.

INGREDIENTS 1 cup dry Bob’s Red Mill ® Organic Quinoa Grain , cooked according to package directions 2 cups raw Spinach, finely chopped 3 Tbsp Bob’s Red Mill ® Golden Flaxseed Meal , mixed with 9 Tbsp Hot Water and set aside for 5 minutes

1 Tbsp Garlic Powder 1 Tbsp Onion Powder 2 tsp Salt Pepper to taste

INSTRUCTIONS • Preheat oven to 350°F. Line a large sheet pan with parchment paper.

• Place half of the cooked (hot) quinoa in a food processor with spinach and flaxseed meal mixture. Blend until a paste forms. • Combine the remaining ingredients in a large bowl. Add quinoa mixture and mix well. • Scoop and form 2 tablespoon balls, using a small cookie scoop or wet hands. Place bites about an inch apart on prepared sheet pan. Bake for 25–30 minutes, or until slightly browned

and firm to the touch. Makes about 25 bites.

BOB’S RED MILL E-BOOK | SPRING FEASTS