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These Thai quinoa "meatballs" are a delicious, crowd-friendly way to get your vegetarian protein on.

Once you start tacking dietaries onto recipes — paleo, gluten-free, vegan — the options (and flavors) tend to shrink. Avoid this entirely with a copy of Minimalist Baker’s Everyday Cooking, from bloggers Dana and John Shultz. Packed with healthy, delicious spin-offs of your favorite dishes, this is one collection that will point you in the right direction.

These “meatballs” are jam-packed with Thai-inspired flavors and come in bite-size portions. Serve atop carrot noodles with peanut sauce for a hearty meal that’s bursting with flavor.

Notes: Cook quinoa in vegetable broth for extra flavor.

To freeze, arrange the uncooked meatballs on a parchment-lined baking sheet and freeze until firm. Transfer to a freezer-safe container or bag and freeze for up to 1 month. To cook, place on a foil-lined baking sheet and spritz with oil to encourage browning. Bake for 20-30 minutes, or until warmed through, in a 350-degree Fahrenheit (176-degree Celsius) oven, gently tossing/flipping at the halfway point to ensure even cooking.

Reprinted with permission from Minimalist Baker’s Everyday Cooking