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
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.
Meanwhile, preheat the oven to 350 degrees. Spray a baking sheet with non-stick cooking spray and set aside.
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.
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.
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.
In a small bowl, mix together all ingredients for the yogurt dipping sauce. Serve with the quinoa pizza balls.
Quinoa pizza balls may be served warm or at room temperature.
You can make these ahead and reheat them in the oven before serving.
If you don’t have fresh basil, substitute 2 teaspoons dried basil.