Vegan Gluten-Free Quinoa Kale Meatballs {High Protein}

powerhungry.com

Barbara Hart

1 tablespoon (15 mL) olive oil

½ cup chopped onion

½ cup chopped orange or red bell pepper

½ cup peeled chopped carrot

3 cups stemmed, chopped kale

1 pound white or brown mushrooms, trimmed, chopped

1 tablespoon dried Italian herb seasoning

1 15-ounce can cannellini (white) beans, rinsed and drained

1-¼ cups cooked quinoa (can be hot or cold)

⅓ cup almond meal or almond flour

3 tablespoons nutritional yeast

½ teaspoon fine sea salt

½ teaspoon freshly cracked black pepper

Directions at powerhungry.com

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