SPAGHETTI WITH BLACK BEAN QUINOA BALLS
Hi Friends! Welcome back to the blog! Legumes play a big role in my predominately plant-based diet. Beans are a healthy plant-based protein and protein is a key nutrient to feel full and support a healthy weight. Beans also contain prebiotic fiber, which feed good gut bacteria and can support digestive health. Beans are also “heart healthy” because they contain an abundance of soluble fiber, which can lower cholesterol and triglyceride levels.
Today I’m sharing a recipe I adapted from our Healthy Grocery Girl Member Fall Meal Plan – Spaghetti with Black Bean Quinoa Balls! This plant-based twist of the classic spaghetti and meatballs has fiber, vitamins and minerals and is total comfort food, perfect for fall!
- 2 green onions
- 1 tablespoons coconut oil
- 1 flax egg (1 tablespoon ground flax seeds & 3 tablespoons warm water)
- 1 15-ounce can of S&W Organic Black Beans (drained & rinsed)
- 1/3 cup cooked quinoa
- 3 tablespoons oat flour (rolled oats, ground in a blender or food processor)
- 2 tablespoons Italian seasoning
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of sea salt
- 1 package of your favorite pasta noodles
- 1 jar of your favorite red pasta sauce
- Preheat oven to 425 degrees Fahrenheit.
- Slice the green onions into 1/4 inch wide slices, save the green tops for garnish. Add the white bottom-half slices to a sauté pan with the coconut oil over medium heat and sauté until translucent (3-5 minutes)
- In a large mixing bowl make the flax egg, then add the black beans and mash together.
- Add the sautéed onion, cooked quinoa, oat flour and seasonings; stir together until a sticky mix forms.
- Roll the mix into bean-balls, depending on the size of balls you make you will get around 12.
- Place on a baking sheet with silicone mat or parchment paper and roast for 15 minutes, rotate and cook for another 10 minutes.
- While the bean-balls are cooking, heat the pasta sauce and cook the noodles.
- Serve garnished with the remaining green onion and enjoy!
Disclosure: This post is sponsored by S&W Beans. All opinions are my own.