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You are here: Home / Recipes / by type / Baby Led Weaning / Feta, Red Pepper and Spinach Quinoa Balls

Feta, Red Pepper and Spinach Quinoa Balls

May 19, 2012 By Little Grazers 27 Comments

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Yes!! the spinach obsession continues lol. I have a little 1st birthday celebration to go to tomorrow with my mummy friends I made through a baby and mom group for my youngest. So whipped these up along with a few other things to take with us. The last time I made some quinoa balls the babies loved them, so I am hoping they will like these too.

Feta, Red Pepper and Spinach Quinoa Balls

Makes approx 15 balls

Ingredients

  • 1/2 cup of uncooked quinoa, rinsed
  • 60g of feta cheese, crumbled
  • 1 red pepper, chopped
  • 1 red onion, halved and sliced
  • 1 handful of baby spinach, chopped
  • 1 egg, beaten
  • 2 heaped tablespoons of cream cheese
  • Olive oil
  • black pepper

Directions

Preheat oven to 180c or 350f (gas mark 4)

Place red pepper and onion in a oven proof dish, spray with some olive oil and roast in the oven until softened.

In the meantime, add your quinoa to a saucepan. Cover with 1 cup of boiling hot water, bring to a boil, then reduce heat and simmer on low covered. As soon as water is absorbed, turn off heat, but leave covered. The steam will continue to cook the quinoa, resulting in lovely fluffy quinoa grains.

Once red pepper and onion is cooked, using a knife chop into small pieces (or if you have a mini food processor, you can put it into that and just to a couple of quick chops with the chopping blade).

Add this to the quinoa along with the spinach, feta and cream cheese and using a wooden spoon thoroughly combine ingredients.

Season with some black pepper and allow to cool.

Once cooled add your beaten egg and bind all the ingredients together thoroughly. Roll into 15 equal size balls and place in a greased oven proof dish.

Using your spray bottle (I used a misto, but if you haven’t got one of these sprayers, you can just brush over the top with a little olive oil), spray over the top with some olive oil and then place in the oven and bake until golden.

Remove from oven, allow to cool slightly and watch your little ones devour these yummy balls, that is of course if you don’t eat them all first. They do not last very long here.

 

DID YOU MAKE THIS RECIPE? I’D LOVE TO SEE IT!

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Filed Under: Baby Led Weaning, Featured, Finger Foods Tagged With: babies, baby led weaning, blw, cheese, children, feta, finger foods, kids, little grazers, quinoa, recipes, spinach, weaning

Previous Post: « Potato Topped Chicken and Spinach Pie
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Reader Interactions

Comments

  1. kristen

    May 21, 2012 at 1:36 am

    These were so delicous – will definately be making this recipe!

    Reply
  2. Cynthia Loiselle

    June 4, 2012 at 6:02 am

    I don’t have any feta.  Can you suggest a substitution or should I just omit it?

    Reply
    • admin

      June 5, 2012 at 3:41 pm

      Hi there, I would up the cream cheese to ensure they bind together. 🙂

      Reply
    • LittleGrazers

      June 5, 2012 at 3:43 pm

      Hi there, I would up the cream cheese a bit, to ensure they bind together.

      Reply
  3. Nichole Livengood

    September 23, 2012 at 11:13 pm

    House full of gluten free’ers so I am happy to find this recipe! I’m making these for a snacklet with our wine before dinner tonight. Thank you for posting it!

    Reply
    • LittleGrazers

      October 5, 2012 at 12:32 am

      that is great to hear. I hope they went down well :). I made them for a friends get together with little ones and they were a huge hit.

      Reply
  4. Guest

    September 24, 2012 at 5:31 am

    Thank you so incredibly much

    Reply
  5. Twin Mama

    September 24, 2012 at 5:34 am

    Thank you for all of these wonderful recipes. I have made several of them for my twins, one of whom is allergic to oats and rice, and they love them! I so appreciate all the hard work you do to share these recipes.

    Reply
    • LittleGrazers

      October 5, 2012 at 12:31 am

      thanks for the lovely comment. I am glad to hear your twins are enjoying he recipes 🙂

      Reply
  6. Brigitte

    January 23, 2013 at 5:48 pm

    These look amazing – is there anything I can sub for the cream cheese?

    Reply
    • LittleGrazers

      January 30, 2013 at 3:39 pm

      you could sub with some breadcrumbs, just needs something to help them bind together, the cream cheese does this, but breadcrumbs should too. 😉

      Reply
      • Heather

        January 31, 2013 at 12:43 am

        I used Greek yogurt and they came out great 🙂

        Reply
  7. Erica Janson

    February 20, 2013 at 1:18 am

    I just made these for a Family day party – big hit! I don’t have any children, but a picky fiance who is rarely open to quinoa. I didn’t feel like baking the pepper and onion so I diced them up and lightly sauteed them in olive oil. Just enough to make them soft, but not brown or crisp anywhere. I honestly didn’t notice the feta taste in them, the cream cheese overwhelms it, but definitely still super delicious! Could probably up the seasoning variations if you’re not making them for little taste buds.

    Reply
  8. Grazina Ajana Szewczyk

    April 15, 2013 at 9:22 am

    a tip for everyone who does not like diary products – apple sauce, cooked pumpkin, tofu, potato starch, oatmeal and chia seeds can all be used for binding, in fact they make great egg substitutes, so if you want to use something instead of cream cheese these may work, too :o)

    Reply
    • admin

      April 22, 2013 at 3:42 am

      thank you for your great tips 🙂

      Reply
  9. Sophie

    April 22, 2013 at 6:10 pm

    Hello! I stumbled across this recipe when trying to find alternatives to rice and bread. This is a delicious recipe and has spread across my office like wildfire! Came in this morning and the fridge was full of lunch boxes of quinoa balls! Thanks again.

    Reply
    • admin

      April 25, 2013 at 8:42 pm

      that is great to hear 🙂

      Reply
  10. Kim Wendle

    May 21, 2013 at 12:09 pm

    these look great! about how long do they take to bake?

    Reply
    • admin

      May 29, 2013 at 12:22 am

      approx 30 mins 🙂

      Reply
  11. Julie

    June 15, 2013 at 2:07 am

    I have tried these twice…they have great flavor but I am having trouble getting mine to bind together even though I am following the recipe as it states. Any suggestions?

    Reply
  12. Lauren Mikula

    October 14, 2013 at 12:18 am

    Just made these today and they take about 30 minutes in the oven at 350. they came out really well. nice and firm and they held together.

    Reply
    • LittleGrazers

      October 22, 2013 at 8:18 pm

      that is great to hear. Thanks for adding approx. time 🙂

      Reply
  13. Malgorzata Haggu

    October 30, 2013 at 7:13 am

    Looks imazing! I love quinoa!

    Reply
  14. Malgorzata Haggu

    October 31, 2013 at 11:54 am

    I loved it!
    http://matmedmera.eu/vegetariska-quinoabollar-med-feta-och-spenat/

    Reply
  15. Katja

    October 17, 2014 at 3:22 pm

    These fell apart for me. In fact, anything like this (e.g., fritters) that I have made from this blog all fall apart. For adult hands, these things are ok, because our grip is softer. But for a baby, it just smushes in hand immediately. Not sure what’s up on my end.

    Reply
  16. Miriam

    June 29, 2017 at 5:25 am

    Can these be frozen? I made these for my daughter as something to have with her lunch buy only want to give a couple. Let me know if you can freeze these and then warm up after defrosting.

    Thanks

    Reply
    • Little Grazers

      July 17, 2017 at 3:11 am

      Hi yes these should be fine to freeze 🙂

      Reply

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