Dragonfly Studios Mini Quinoa Meatballs

·         ½ cup dry quinoa, pre-rinsed

·         1 cup water

·         1 cup cooked green lentils, well drained

·         ¼ cup diced red bell pepper

·         ½ cup diced onion

·         2 cloves garlic, minced

·         ½ cup gluten free bread crumbs -- We love Ians!!! 

c     *Add crumbs if the meatballs need to be firmer and aren't holding together well

·         ¼ cup freshly grated parmesan

2     3 tablespoons Wildtree Hearty Spaghetti Blend

·        Ranchers Rub to taste

·         ¼ teaspoon cayenne pepper

·         1 egg 

·        1.5  tablespoons European Tuscan Dipping Grapeseed Oil

Directions

Add pre-rinsed quinoa and water to a medium pot, cover, bring to a boil. Reduce heat to a simmer and continue cooking 15 minutes or until water is completely absorbed. In the meantime, in a large non-stick skillet add 1 tablespoon grapeseed oil, heat to medium-low and sauté diced onions and bell pepper until tender about 4 minutes, add spaghetti blend and sauté one additional minute.