Quinoa Pizza Balls with yogurt ranch dip

These Quinoa Pizza Balls with Yogurt Ranch Dip will crush your pizza cravings in a healthy and delicious way! This recipe is gluten free and vegan friendly and super easy to prepare. 

The other day I had a flash back to my college days.  Specifically, the food I ate during my college days.  I couldn’t get my mind off of one of my favorite college foods:  pizza dipped in ranch dressing.

When a pregnant woman gets her mind focused on a certain food, watch out.  Suddenly, I needed some pizza with ranch dressing.  Or at least something with those flavors.  These quinoa pizza balls with yogurt ranch dip are the perfect healthier stand-in for my old college favorite.

The pizza balls are bursting with pizza flavor and the modified ranch dip is just as good as the chemical-y, over-processed bottled stuff.  And the best part?  You can eat this as a snack, meal, or appetizer and not feel like you gained 10 pounds in one sitting afterwards.

I have to admit, I couldn’t stop taking little bites of the mixture before baking these Quinoa Pizza Balls.  It is so flavorful!  Once they are baked, it’s even better.  I’m already thinking about making another batch.

Quinoa Pizza Balls Ingredients

• 1 cup cooked quinoa
• 1 cup cooked red kidney beans
• 5-10 fresh basil leaves, chopped (or sub 2 teaspoons dried basil)
• 1/4 (scant) cup chopped fresh parsley (or sub 1 teaspoon dried parsley)
• 1 teaspoon dried Italian herb mix
• 1/2 teaspoon salt
• 1/3 cup tomato paste
• 1 teaspoon minced garlic

Yogurt Ranch Dip Ingredients

• 1/2 cup plain yogurt (dairy or non-dairy, regular or Greek yogurt work)
• 1/4 real mayo or vegan mayo
• 1/2 teaspoon dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt

How to Make Quinoa Pizza Balls

1. In a medium sauce pan, bring the water to a boil.  Add the quinoa, cover, and cook for 12 minutes, or until the water is absorbed.
2. Meanwhile, preheat the oven to 350 degrees.  Spray a baking sheet with non-stick cooking spray and set aside.
3. When the quinoa is finished cooking, transfer it (you should have 1 cup cooked quinoa) to a medium bowl.  Add the rest of the ingredients and stir to combine.
4. Using a fork or potato masher, mash the ingredients together.  It’s okay to have a few whole beans in there, but you want a mixture that will stick together well.
5. Roll the mixture into 1-2 inch balls and place on the baking sheet.
6. Bake in the preheated oven for 20-25 minutes, turning the balls over with a spatula half way through the cooking time.  The balls will be lightly browned when they are finished.
7. In a small bowl, mix together all ingredients for the yogurt dipping sauce. Serve with the quinoa pizza balls.

These Quinoa Pizza Balls really pack the flavor.  And there’s so much you can do with them.

I think they taste good at room temperature and are totally kid-friendly, so these would be great for school lunches.  I have crumbled a few over my salad for lunch and love the added nutrition and flavor.  They are a wonderful part of a toddler lunch.  Eat a few for a quick, nutritious snack.  Put them in hoagie bun, add some marinara sauce, and turn it into a vegetarian “meat”ball sub.

Go ahead, get carried away.

However you eat them, they are sure to be a crowd-pleaser.  You might want to make a double batch.

If you try them, please leave. star rating below. It’s so helpful for readers to see which recipes are tried and true! Keep in touch–I’d love to connect with you on Instagram or Facebook.

If you’re looking for more ways to use quinoa, you should try my Quinoa Salad Recipeor this Mexican Quinoa Skillet Dinner. Both are vegan, gluten free, and delicious!

Quinoa Pizza Balls with Yogurt Ranch Dipping Sauce

These Quinoa Pizza Balls with a homemade Yogurt Ranch Dip make a healthy way to indulge in your pizza cravings! Outstanding flavor!

• Author: Maryea Flaherty of Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: Serves 4 1x
• Category: recipes
• Method: oven
• Cuisine: vegetarian

Ingredients

Scale 1x2x3x

For the Quinoa Pizza Balls

• 1/2 cup quinoa, rinsed
• 1 cup water
• 1 cup cooked red kidney beans
• 5–10 fresh basil leaves, chopped
• 1/4 (scant) cup chopped fresh parsley
• 1 teaspoon dried Italian herb mix
• 1/2 teaspoon salt (reduce or omit if your beans are cooked in salt)
• 1/3 cup tomato paste
• 1 teaspoon minced garlic

For the Yogurt Dipping Sauce

• 1/2 cup plain yogurt (dairy or non-dairy)
• 1/4 real mayo or vegan mayo
• 1/2 teaspoon dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt

Instructions

1. In a medium sauce pan, bring the water to a boil.  Add the quinoa, cover, and cook for 12 minutes, or until the water is absorbed.
2. Meanwhile, preheat the oven to 350 degrees.  Spray a baking sheet with non-stick cooking spray and set aside.
3. When the quinoa is finished cooking, transfer it (you should have 1 cup cooked quinoa) to a medium bowl.  Add the rest of the ingredients and stir to combine.
4. Using a fork or potato masher, mash the ingredients together.  It’s okay to have a few whole beans in there, but you want a mixture that will stick together well.
5. Roll the mixture into 1-2 inch balls and place on the baking sheet.  Bake in the preheated oven for 20-25 minutes, turning the balls over with a spatula half way through the cooking time.  The balls will be lightly browned when they are finished.
6. In a small bowl, mix together all ingredients for the yogurt dipping sauce. Serve with the quinoa pizza balls.

Notes

1. Quinoa pizza balls may be served warm or at room temperature.
2. You can make these ahead and reheat them in the oven before serving.
3. If you don’t have fresh basil, substitute 2 teaspoons dried basil.

Nutrition

• Serving Size: 5 balls + 3 tablespoons dip
• Calories: 276
• Sugar: 4.2 grams
• Fat: 13.9 grams
• Saturated Fat: 2.8 grams
• Unsaturated Fat: 11.1 grams
• Trans Fat: 0 grams
• Carbohydrates: 28.3 grams
• Fiber: 5 grams
• Protein: 10.8 grams

Keywords: quinoa pizza balls

This post was first published in September 2011. New photos and a video were added March 2020.