Supercharge Protein Quinoa Balls

Gluten-free | Refined sugar-free | Dairy-free | Nut-free | Grain-free

Makes 12-14 balls 

Why it’s delicious

This is quite possibly my favourite way to have quinoa and quite possibly the easiest! I’ve named these supercharge protein quinoa balls because, as the name would suggest, they are supercharged with protein thanks to the high content of protein that naturally occurs in quinoa as well as high levels of fibre, 9 essential amino acids and the natural energy boosting goodness of the other wonderful ingredients in this recipe 

Helpful hints and tips 

In order to have 200 grams (7 oz) of cooked quinoa for this recipe, bring to the boil ⅓ cup of raw quinoa in 500 ml (1 pint) of water and boil for 18-20 minutes or until the quinoa is tender. Drain the water from the quinoa and stir with a fork, allowing the steam to escape from the cooked quinoa. Allow the quinoa to cool in a colander.

I use my Sweet as Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.   

Ingredients

• 120 g (4.2 oz) pumpkin seeds
• 175 g (6 oz) pitted dried dates
• 200 g (7 oz) cooked cooled quinoa (see above for details on how to cook)
• 1 tbsp tahini or another seed butter
• 3 tbsp raw cacao powder
• 1 tbsp Sweet as Fibre Syrup
• Pinch mineral salt

Method

1. Blend the pumpkin seeds until small, and then add the dates and continue to blend until finely chopped. 
2. Add the quinoa, seed butter, cacao powder, fibre syrup and salt and blend until the mixture comes together. Scrape down the sides of the blender if necessary and continue to pulse and blend till a smooth paste forms. 
3. Using a tablespoon as a guide, scoop a tablespoon of the mixture into clean or gloved hands and roll it into a ball. 
4. Chill the balls in the fridge for at least 1 hour before eating to help them hold their form. These balls will last for up to 1 week when stored in the fridge in a sealed container.