Quinoa Basil and Oregano Balls

These can be served for a tasty appetizer or served as the main dish!

So healthy, vegan, and delicious!!

Ingredients…

For the inside:

1/2 cup of quinoa (cooked in 1 cup of boiling water- combine, bring to a boil, then cover and place on simmer for 15 min)

1 tbsp of fresh basil

1 drop of Basil essential oil

1 Tbsp of tomato paste

2 Tbsp of Gluten-free flour

2 tbsp of nutritional yeast

1-2 tbsp of almond milk

For the outside crust:

Gluten-free breadcrumbs

1 drop of Oregano essential oil

Directions…

Combine ingredients in bowl and form into desired size balls.

In a separate dish, place about 1/2-1 cup of gluten-free breadcrumbs and place one drop of YL Oregano oil and mix. Roll balls around in crumb mixture. Place in pan oil of choice ( I had almond and canola oil mixture because that’s all I had at the time) and set to med-high heat. Set balls in oil. Cook about a minute on each side all around (just roll around to check if your time might vary).