Serve Some Balls This Weekend

I’ve got to admit that I am having a blast searching for new recipes to share / curate to post for National Nutrition Month!  This one is a super fun appetizer that I found in Food & Wine.  I couldn’t resist trying out the blog post title either – I want you to be interested and try this recipe!

Let’s start with the important part – the WINE PAIRING!  Food & Wine’s suggestion was to serve with Brut sparkling wine – Bubbles!  That sounds perfect.  (be sure to have a glass of water during or in between all drinks!!)

On to the recipe – but first let me talk about Halloumi Cheese. The cheese originated in Cyprus. I discovered it about 6 months ago at the corner produce market that I walk to here in Pleasant Hill, CA – yes, it’s California but not the middle of Foodie-Land like Berkeley!  You likely won’t find it at a main stream grocery store, but at a specialty store or somewhere like Whole Foods.  It’s really a neat cheese because you can grill it and it keeps it’s shape instead of melting all over the place.  If you can’t find Halloumi you could substitute fresh grated parmesan (not the stuff in a can/jar).

Quinoa Balls with Cauliflower and Cheese



  • 2/3 cup quinoa (4 1/2 ounces)Quinoa Balls
  • 1 large egg, beaten
  • 8 ounces cauliflower florets, grated on the medium holes of a box grater (1 1/2 cups)
  • 6 ounces halloumi cheese, grated (1 1/2 cups)
  • 2 scallions, thinly sliced
  • 3 tablespoons chickpea or buckwheat flour
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon pepper
  • Pinch of freshly grated nutmeg (optional)
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon fresh lemon juice


In a medium bowl, cover the quinoa with 2 inches of water and soak overnight. Drain well.

In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes. Drain well, then return the quinoa to the hot saucepan. Cover and let stand for 10 minutes. Fluff the quinoa and scrape out onto a baking sheet to cool slightly.

Preheat the oven to 375°. Line a baking sheet with parchment paper. In a large bowl, combine the egg, cauliflower, cheese, scallions, chickpea flour, garlic, salt, pepper, nutmeg and quinoa; mix well. In a small bowl, mix the baking soda with the lemon juice and stir into the quinoa mixture. Scoop out 2 tablespoons of the mixture and press together to form a ball. Arrange on the prepared baking sheet. Repeat to make 26 balls.

Bake the balls for about 30 minutes, until golden and firm. Serve hot.

Serve with a Marinara sauce or Pesto for dipping

MAKE AHEAD:  The unbaked quinoa balls can be refrigerated for 3 hours; cover loosely with plastic wrap.

Recipe provided to Food & Wine by Bloggers Jasmine and Melissa Hemsley

Photo by: © Nicholas Hopper

Day 13 – #NationalNutritionMonth

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